Pea and Paneer Paratha Recipe – Authentic Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Pea And Paneer Paratha Recipe – Authentic Indian Flatbread

Hey everyone! If you’re anything like me, there’s just something incredibly comforting about a warm, flaky paratha. Today, I’m sharing my go-to recipe for Pea and Paneer Paratha – a classic Indian flatbread that’s bursting with flavour. I first made this for my family on a chilly winter morning, and it was an instant hit! It’s become a weekend staple ever since. Let’s get cooking!

Why You’ll Love This Recipe

This Pea and Paneer Paratha is more than just a delicious meal; it’s a little piece of Indian home cooking. It’s wonderfully satisfying, packed with protein from the paneer and peas, and the subtle spices make it incredibly moreish. Plus, it’s surprisingly versatile – perfect for breakfast, lunch, or even a light dinner.

Ingredients

Here’s what you’ll need to make these delightful parathas:

• ¾ cup maida (all-purpose flour) – about 120g
• 1 cup atta (whole meal flour) – about 150g
• 1 tbsp ghee (clarified butter) – about 15ml
• Salt to taste
• ¾ cup buttermilk – about 180ml
• 1 small cup boiled green peas (lightly mashed) – about 100g
• 1 small cup grated paneer (cottage cheese) – about 100g
• 1 inch ginger (minced)
• 2-3 green chilies (minced)
• 2 tbsp coriander leaves (chopped)
• 1 tsp garam masala powder – about 5g

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Maida vs. Atta: Understanding the Flour Blend: Using both maida and atta gives you the best of both worlds – the softness of maida and the nutty flavour and texture of atta. You can adjust the ratio to your preference, but I find this blend works beautifully.
• The Importance of Ghee in Indian Cooking: Ghee adds a richness and flavour that’s simply unmatched. It also helps create a flaky texture in the parathas. Don’t skimp on it!
• Buttermilk: The Key to a Soft Dough: Buttermilk adds a lovely tang and helps create a soft, pliable dough. If you don’t have buttermilk, you can make a quick substitute by adding 1 tbsp of lemon juice or vinegar to regular milk and letting it sit for 5-10 minutes.
• Garam Masala: Aromatic Spice Blend: Garam masala is a warm, fragrant spice blend that’s essential in Indian cooking. You can find it pre-made in most Indian grocery stores, or you can make your own!
• Regional Variations in Paratha Stuffing: While we’re using peas and paneer, parathas are incredibly versatile! You can use potatoes, cauliflower, radish, or even lentils for the stuffing.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Make the Dough: In a bowl, combine the maida, atta, ghee, and salt. Gradually add the buttermilk, mixing until a soft dough forms. It should be soft, but not sticky.
2. Rest the Dough: Cover the dough with a damp cloth and let it rest for at least an hour. This allows the gluten to relax, resulting in softer parathas. Trust me, this step is crucial.
3. Prepare the Stuffing: While the dough rests, let’s make the stuffing. Mash the boiled peas lightly. Heat a little ghee in a pan, add the minced ginger and green chilies, and sauté for about 2 minutes until fragrant.
4. Combine the Stuffing: Add the garam masala, salt, mashed peas, and grated paneer to the pan. Mix well and cook for another minute or two. Let the stuffing cool slightly.
5. Assemble the Parathas: Divide the dough into lemon-sized balls. Flatten each ball into a small circle. Place a spoonful of the pea and paneer stuffing in the center.
6. Seal and Shape: Carefully bring the edges of the dough together to seal the stuffing inside. Gently reshape into a ball.
7. Roll Out the Parathas: On a lightly floured surface, roll each stuffed ball into a 6-7 inch paratha. Try to keep the thickness even.
8. Cook the Parathas: Heat a tawa (flat griddle) over medium heat. Place the paratha on the tawa and cook for a minute or two on each side, until golden brown spots appear.
9. Finish with Ghee: Flip the paratha and apply a little ghee on both sides while cooking. Press gently with a spatula to ensure even cooking and encourage puffing.
10. Serve Hot: Serve the parathas hot with your favourite accompaniments!

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect parathas:

• Achieving the Perfect Paratha Texture: The key is a soft dough and gentle rolling. Don’t overwork the dough, and don’t roll the parathas too thin.
• Preventing Parathas from Puffing Up: Sometimes parathas don’t puff up, and that’s okay! It doesn’t affect the taste. However, ensuring the dough is well-rested and the tawa is hot enough can help.
• Tips for Rolling Even Parathas: Practice makes perfect! If you’re struggling, try rolling between two sheets of parchment paper.
• Working with Paneer: Moisture Control: If your paneer is very moist, squeeze out the excess water before adding it to the stuffing. This will prevent the stuffing from becoming soggy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Pea and Paneer Paratha: Substitute the paneer with crumbled firm tofu and use plant-based butter or oil instead of ghee.
• Gluten-Free Pea and Paneer Paratha (Using Alternative Flours): Use a gluten-free flour blend in place of the maida and atta. Jowar flour or bajra flour work well.
• Spice Level Adjustments: Mild, Medium, and Spicy: Adjust the amount of green chilies to control the spice level. You can also add a pinch of red chili powder for extra heat.
• Festival Adaptations: Holi & Janmashtami Special: These parathas are especially popular during festivals like Holi and Janmashtami. They’re a delicious and festive treat!

Serving Suggestions

These parathas are fantastic with:

• Yogurt (dahi)
• Mint-coriander chutney
• Mango pickle
• A simple onion salad

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave.

FAQs

Let’s answer some common questions:

• What is the best way to knead the dough for parathas? Knead the dough gently for about 5-7 minutes until it’s smooth and pliable. Don’t over-knead it, as this can make the parathas tough.
• Can I make the stuffing ahead of time? Yes, absolutely! You can make the stuffing a day in advance and store it in the refrigerator.
• How do I prevent the parathas from becoming hard? Resting the dough properly and not overcooking the parathas are key. Also, applying ghee while cooking helps keep them soft.
• What can I substitute for paneer in this recipe? You can use mashed potatoes, crumbled tofu, or even grated carrots as a substitute for paneer.
• Is it possible to freeze leftover parathas? Yes, you can freeze leftover parathas. Wrap them individually in plastic wrap and store them in a freezer-safe bag for up to a month.

Enjoy making these delicious Pea and Paneer Parathas! I hope this recipe brings a little bit of Indian sunshine into your kitchen. Happy cooking!