Methi matar parantha Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine whole wheat flour, salt, and oil. Add water gradually and knead into a soft dough. Cover and let it rest for 30 minutes.
• STEP 2.Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste, green chilies, and spices. Cook for a minute.
• STEP 4.Add fenugreek leaves and green peas. Cook until the leaves wilt and the peas are cooked.
• STEP 5.Divide the dough into small portions and roll each portion into a small circle. Place a spoonful of the stuffing in the center and seal the edges.
• STEP 6.Heat a tawa or griddle and cook the stuffed parantha on both sides until golden brown. Apply ghee or butter while cooking.
• STEP 7.Serve hot with yogurt or pickle.

Cooking Tips

• Make sure to remove excess water from the fenugreek leaves before using them in the stuffing.
• You can add grated paneer or cheese to the stuffing for a richer flavor.
• Apply ghee or butter generously while cooking for a crispy and flavorful parantha.

Storage and Serving

• Methi matar parantha is best served hot.
• Leftover paranthas can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the paranthas in a tawa or microwave before serving.