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Paneer Peas Parantha Recipe

by Sonia on December 15, 2010

Post image for Paneer Peas Parantha Recipe

This is long time due post. I’m being lazy…very lazy these days to post anything new here. There are at least 50 drafts to post but some have recipe content to be typed and some have no good relevant images. So, many good things recipes have been procrastinating here. But, hey…Let’s enjoy Paneer-Peas Parantha today. I’ve tried to illustrate the whole processing, broken into step-by-step pictures. Before I forget the content of whole recipe, I’ll share it with you now. Please bear with me as this post is going to be long.

First, bind the chapati/roti dough, recipe is following. I completely forgot to take pictures of dough. Unlike regular roti dough, this paratha dough should be little stiffer. Have ready some balls, coated with little flour and keep it aside until needed.

Next , take boiled and mashed potatoes, crushed peas, grated carrots and crumbled paneer. Add salt and all spices and mix well by hand. Have ready some bread crumbs in other wide plate by side.

Roll into gooseberry size ball. Make balls out of all mixture and keep aside.

Now, roll out the roti dough about 4 inch diameter, keeping it thicker than normal roti. Place the paneer-peas mixture ball in center. Flatten the ball slightly with your finger tips, it will ease to roll out easily.

Start to bind from all of the sides. See the above picture.

Gather all the extra dough from all the sides and cut out.

Press slightly and flip it. Dust with bit of flour.

Gently roll out in 5-6 inch diameter. The paratha should be quite thicker than normal roti. Don’t press it too much or the filling mixture will pop out that’s not good!

Preheat the cast-iron or non-stick flat griddle on medium heat. Put the rolled paratha on griddle and toast both sides lightly on low-medium heat with smearing the little oil on sides.

Your piping hot paratha ready to be served. Serve with any choice pickle, plain yogurt or any raita.

Paneer Peas Parantha Recipe
Serves: Makes about 10-12 paranthas
  • For the dough:
  • 2 C chapatti flour/ atta
  • 1 tsp oil
  • ½ tsp salt
  • ½ - 1 Cup warm water
  • For the filling:
  • 1 C fresh/frozen peas, microwave for 2 mins and crushed
  • ½ C fresh paneer, crumbled
  • 2 small carrots, grated
  • 2 small potatoes, boiled and grated
  • 2 green chilies, finally chopped
  • 1 tsp ginger-garlic paste (the fresh one tastes best)
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • ½ tsp garam masala powder
  • 1 tsp lemon juice
  • salt to taste
  • About ½ C bread crumbs – to coat the rolls (optional)
  1. Preparing dough:
  2. Mix all the ingredients together in wide mouth medium bowl. Rub the flour through your hands to evenly distribute the oil. Knead the dough with little water (about 1-2 tablespoons at a time). Add water until all the dough comes together. Rub your hands and all the flour from your hands will come out clumps. Scrape and knead again with little water if needed. The overall your dough should be smooth and soft as a butter. Coat with 1 tsp oil and cover it and keep it aside for 20-25 mins.
  3. Tear into lemon size (equal size) portions. Coat with dry flour, cover, and keep it aside until needed.
  4. Mix peas, paneer, carrots, potatoes and green chilies in medium bowl. Add all the spice powders and salt to taste. Finally add ginger-garlic paste and lemon juice. Mix everything together with your fingertips. Roll out in gooseberry size balls and coat with breadcrumbs if your mixture is too wet and sticky. Keep it aside.
  5. Making paranthas:
  6. Take dough ball and roll out on flat, floured surface. Roll out not more than 4” inch diameter. It should be thick enough to cover the filling. Place the paneer-peas ball in middle, press the ball flat slightly. It will to roll out easily.
  7. Gather the edges of the dough; bring them together over the center. Cut or pinch out the extra dough from top and seal it. Flip the other side and Gently press and flatten the roll. Dust with little flour if needed. Reroll the Parantha with bit of flour if needed, to form into 5-6 inch diameter. The Parantha should be thicker than normal chapatti.
  8. Preheat the cast-iron or non-stick griddle or flat skillet over medium heat and pop the rolled parantha on it. Moderately roast both sides with smearing very little oil on sides. Cook until the brown spots are appeared on Parantha. The whole process of roasting will take about 1-2 mins. Repeat the remaining dough and filling and roll out parantha.
  9. Serve warm with pickle, plain yogurt or raita.

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