Matar Paneer ke paranthe| how to make matar paneer ke paranthe

After a hectic week, Sunday mornings needs a kick start of the day with a drool over breakfast. We always have a planning for Sunday mornings.

This time I have got something new for the breakfast recipe, “matar paneer ke paranthe“. Yesss!!!! u heard it right its not the matar paneer ki sabji.

It was really a crispy, yummylicious treat and the family members went nuts over the paranthas.

I made two versions for the same parantha. One is healthy and other is loaded with lots of oil. Both versions have same filling inside, the difference lies in the way of filling and style of roasting.

It will nearly taste similar to matar paneer vegetable as i have put in all the necessary spices which are required to be put in the vegetable.

The filling is very sticky and fine and will give a very good volume to the parantha.

If you are making a healthy version of it, apply desi ghee after roasting it oil free.

Colors are therapeutic in nature and provides positivity in sad or demise. The color of fresh green peas is providing a refreshing feeling as green is the color of life, renewal, nature and energy.

Benefits of paneer/cottage cheese:

  • It is rich in protein.
  • It strengthen bones and teeth.
  • Maintains blood sugar levels.
  • Good for heart health.
  • Improves digestion.
  • Rich source of Folate.
  • Boosts weight loss.

Benefits of green peas:

  • It prevents constipation
  • It is good for the environment as it helps in nitrogen fixation
  • It reduces bad cholesterol and maintains healthy heart health.
  • Prevention of wrinkles, Alzheimer’s, arthritis, bronchitis, osteoporosis
  • It has high level of antioxidants so it acts as anti-aging, strong immune system, and high energy nutrition resource.


  • Green peas/matar- 500 gms
  • Cottage cheese/paneer- 200 gms
  • Wheat flour- 3 cups
  • Water- as required to knead the dough
  • Grated ginger- 1 tsp
  • Chopped onion(optional)- 1/2 cup
  • Roasted suji- 1/2 cup
  • Red chili powder- 1 tsp
  • Haldi powder- 1/2 tsp
  • Coriander powder- 1.5 tsp
  • Salt- as per taste
  • Hing/asafoetida- pinch of
  • Saunf/fennel seeds- 1 tsp
  • Chopped green chilies- 1 tsp
  • Sabji masala powder- 1 tsp
  • Garam masala powder- 1 tsp
  • Roasted jeera powder- 1/2 tsp
  • Oil- 2 tbsp


  1. Wash the green peas thoroughly and  strain them.
  2. Grind them to a fine paste in a grinder. Do not add water while grinding.
  3. Heat a pan and brush some oil in it.
  4. Add roasted jeera powder and hing to it.
  5. Now add grinded peas and cook for 2-3 minutes.
  6. Now add green chilies, grated ginger, red chili powder, haldi powder, coriander powder, garam masala powder, sabji masala powder, saunf seeds and salt to it.
  7. Saute for 2-3 minutes.
  8. Now add grated paneer to the mixture. Mix thoroughly and add roasted suji to it.
  9. Mix all the ingredients and turn off the flame.
  10. Now let the stuffing cool down.
  11. Meanwhile, knead the soft dough with wheat flour.
  12. Let the dough rest for 5 minutes.
  13. Now pinch small balls from the stuffing and also small balls from the dough.
  14. The ball of dough must be little bigger than the stuffing ball.
  15. Now with the help of rolling pin roll the dough to the size of puri.
  16. Keep the stuffing ball in the centre and seal the edges of the dough and flatten it.
  17. Now roll gently with the rolling pin. Make sure to roll with gentle hands otherwise the stuffing will ooze out.
  18. Heat the tawa and roast the parantha from both sides with the help of oil.
  19. Take out of the tawa and serve with butter, curd and pickle.
  20. This stuffing is soft and little wet, so if you find it difficult for stuffing it inside the dough then you can use other method also———-
  21. Pinch small balls of dough and roll out 2 thin rotis.
  22. Now put one roti on the flat surface and spread the filling on it evenly.
  23. Now cover it with another roti and seal the edges with the help of a fork as shown in the pic.
  24. Roast it on the tawa with oil or without oil.
  25. I roasted it without oil. Serve with curd and pickle.


  1. I have mentioned chopped onions in the ingredients, if you want to use them then saute them and then add them in the stuffing.
  2. Sabji masala powder is available in the market. I have added it to give a flavor of matar paneer vegetable. If its unavailable then you can increase the amount of garam masala powder and can also add chaat masala powder to it.
  3. The benefits of paneer and green peas are referred from google.
  4. According to me, if oftenly u want to eat paranthas roast them oil free on the tawa and serve them with desi ghee. As the above pic shows no difference between the one roasted with oil or without oil.


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