Recipe of Favorite Methi Matar Parantha/ Peas fenugreek pancake

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The ingredients needed to make Methi Matar Parantha/ Peas fenugreek pancake:

1. Get For dough-
2. Make ready 2 cups wheat flour / All-purpose flour
3. Take 1 tbsp semolina (optional)
4. Make ready 1 tbsp oil
5. Make ready 1/4 tsp Salt
6. Prepare Milk as required to knead the dough to enhance the taste
7. Prepare For stuffing-
8. Prepare 1 cup frozen/ boiled peas mashed
9. Make ready 2 tbsp finely chopped onions
10. Make ready 1 cup chopped Methi
11. Get 2 tbsp freshly chopped fresh Cilantro
12. Make ready 2 tbsp cashew nut powder
13. Take 1 tsp Garam masala
14. Get 1 pinch Turmeric powder
15. Take 1/4 tsp Anardana powder
16. Get 2-3 Green chilli
17. Prepare 1/2 cup boiled potato / paneer (optional)

Methi paratha - learn how to make methi paratha with step by step photos. They are so healthy, tasty and keep good in lunch box too. Methi roti & methi paratha are made at home for the kids' lunch box when ever I have fresh fenugreek or methi leaves. In this post I have shown how to make layered.

Instructions to make Methi Matar Parantha/ Peas fenugreek pancake:

1. Prepare Stuffing- Heat oil in a pan and add onions to it. Saute it until they turn pink. Now add mashed peas and cook until moisture is absorbed.
2. Now add methi and just a tiny pinch of salt.Cover and cook until methi is wilted.
3. Add cilantro leaves, cashew powder, pinch of turmeric, garam masala, salt, anardana powder, chopped green chillies.
4. Adjust the seasoning. If required. Mix well, once cooked transfer into a plate and let it cool completely.
5. 1/2 cup grated boiled potato or paneer (optional)  can be added to it. and the stuffing is ready.
6. For Dough- Mix all the above ingredients and knead a semi stiff dough. (Don't make it too stiff as the semolina absorbs milk) .
7. Cover it and rest the dough for 20 mins.
8. Once everything bus ready. Take a dough ball and roll it. Fill the prepared stuffing to it. Seal it and roll it.
9. Heat the griddle / tawa and on a medium flame Cook the paranthas and serve with butter/ curd/ pickle.

Methi roti & methi paratha are made at home for the kids' lunch box when ever I have fresh fenugreek or methi leaves. In this post I have shown how to make layered. The methi malai matar gravy has a mildly-sweet taste, which is complemented well by the addictive taste of fenugreek leaves. Fenugreek leaves and green peas together give you ample iron in restaurant style methi mutter malai, so this is a good way of topping up on the nutrient, especially for. The Methi Matar Pulao Recipe is a simple, healthy preparation of cooked rice, mixed and spiced up with methi leaves and spices.

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