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Methi Matar Malai Paratha
Methi Matar Malai Paratha

Before you jump to Methi Matar Malai Paratha recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to methi matar malai paratha recipe. You can cook methi matar malai paratha using 24 ingredients and 17 steps. Here is how you achieve that.

The ingredients needed to make Methi Matar Malai Paratha:
  1. Use For stuffing
  2. You need 1 tbsp butter
  3. Get 1 finely chopped onion
  4. Take 1 cup coarsely crushed peas
  5. You need to taste Salt
  6. You need 3 finely chopped green chillies
  7. Get 1 cup finely chopped fenugreek/ methi
  8. Get 1/2 tsp black salt
  9. Prepare 1/4 tsp garam masala
  10. Get 1/4 tsp chat masala
  11. Use 1 tbsp finely chopped coriander
  12. You need 2 tbsp cashew powder
  13. Get 2 tbsp khoya
  14. Provide 100 GM's grated paneer
  15. Provide For the dough
  16. Use 1/2 cup maida
  17. Provide 1/2 cup wheat flour
  18. You need 2 tbsp homemade cream/ Malai
  19. Use to taste Salt
  20. Prepare 1/4 cup semolina
  21. Get Other ingredients
  22. Take as needed Water for binding dough
  23. Provide as needed Oil for shallow frying
  24. Take as needed Wheat flour for rolling
Steps to make Methi Matar Malai Paratha:
  1. For the stuffing
  2. Heat butter in a pan and add onion and saute till pink.
  3. Then add the peas and green chillies and saute till peas get cooked.
  4. Then add salt and fenugreek and saute for a minute.
  5. Then add black salt, garam masala,chat masala,coriander, cashew powder, khoya and mix well.
  6. Off the flame and cool to room temperature.
  7. Then add grated paneer and mix Well and keep aside.
  8. For the dough
  9. Mix all the ingredients and add enough water and bind medium soft dough and keep aside for 10 minutes.
  10. How to proceed.
  11. Make a lemon size ball and roll to a roti of 3 inches diameter using wheat flour.
  12. Now place a tbsp of prepared stuffing and gather the dough from all the sides and cover completely.
  13. Seal properly so that stuffing doesn't come out.
  14. Roll out to a roti of 5 inches diameter using wheat flour.
  15. Shallow fry these parathas using oil on a hot tawa on a medium flame till golden.
  16. Repeat to make more parathas.
  17. Serve hot with chutneys, raitas, subjis or pickles.

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