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Steps to Make Favorite Methi Matar Malai Paratha

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Methi Matar Malai Paratha

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We hope you got benefit from reading it, now let's go back to methi matar malai paratha recipe. To cook methi matar malai paratha you need 24 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to cook Methi Matar Malai Paratha:

  1. Take of For stuffing.
  2. Provide 1 tbsp of butter.
  3. Take 1 of finely chopped onion.
  4. Use 1 cup of coarsely crushed peas.
  5. You need to taste of Salt.
  6. Get 3 of finely chopped green chillies.
  7. Get 1 cup of finely chopped fenugreek/ methi.
  8. Get 1/2 tsp of black salt.
  9. Provide 1/4 tsp of garam masala.
  10. Provide 1/4 tsp of chat masala.
  11. You need 1 tbsp of finely chopped coriander.
  12. Provide 2 tbsp of cashew powder.
  13. Use 2 tbsp of khoya.
  14. Take 100 of GM's grated paneer.
  15. You need of For the dough.
  16. You need 1/2 cup of maida.
  17. Use 1/2 cup of wheat flour.
  18. Use 2 tbsp of homemade cream/ Malai.
  19. Use to taste of Salt.
  20. Prepare 1/4 cup of semolina.
  21. Prepare of Other ingredients.
  22. Provide as needed of Water for binding dough.
  23. Get as needed of Oil for shallow frying.
  24. Provide as needed of Wheat flour for rolling.

Instructions 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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