Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, methi matar parantha/ peas fenugreek pancake. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Methi Matar Parantha/ Peas fenugreek pancake is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Methi Matar Parantha/ Peas fenugreek pancake is something which I’ve loved my entire life.
Methi (Fenugreek) is a popular winter vegetable in India. I remember those cold winter mornings in Delhi when we were served hot Methi parathas with butter for breakfast, so good it used to taste. Paratha is an Indian flatbread that is shallow-fried to cook. Paratha can be plain/simple or stuffed.
To get started with this particular recipe, we must first prepare a few ingredients. You can have methi matar parantha/ peas fenugreek pancake using 17 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Methi Matar Parantha/ Peas fenugreek pancake:
- Take For dough-
- Prepare 2 cups wheat flour / All-purpose flour
- Prepare 1 tbsp semolina (optional)
- Prepare 1 tbsp oil
- Take 1/4 tsp Salt
- Get Milk as required to knead the dough to enhance the taste
- Prepare For stuffing-
- Take 1 cup frozen/ boiled peas mashed
- Make ready 2 tbsp finely chopped onions
- Take 1 cup chopped Methi
- Get 2 tbsp freshly chopped fresh Cilantro
- Prepare 2 tbsp cashew nut powder
- Get 1 tsp Garam masala
- Prepare 1 pinch Turmeric powder
- Make ready 1/4 tsp Anardana powder
- Prepare 2-3 Green chilli
- Make ready 1/2 cup boiled potato / paneer (optional)
Methi Paratha are delicious, healthy and taste great with pickle or fresh butter! Winters in Delhi are very specific food wise. Add the boiled green peas and fenugreek / methi leaves sauté for two minutes. Reduce flame, add cream/ malai , stirring continuously add salt mix well.
Instructions to make Methi Matar Parantha/ Peas fenugreek pancake:
- 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.
- Now add methi and just a tiny pinch of salt.Cover and cook until methi is wilted.
- Add cilantro leaves, cashew powder, pinch of turmeric, garam masala, salt, anardana powder, chopped green chillies.
- Adjust the seasoning. If required. Mix well, once cooked transfer into a plate and let it cool completely.
- 1/2 cup grated boiled potato or paneer (optional) can be added to it. and the stuffing is ready.
- For Dough- Mix all the above ingredients and knead a semi stiff dough. (Don't make it too stiff as the semolina absorbs milk) .
- Cover it and rest the dough for 20 mins.
- Once everything bus ready. Take a dough ball and roll it. Fill the prepared stuffing to it. Seal it and roll it.
- Heat the griddle / tawa and on a medium flame Cook the paranthas and serve with butter/ curd/ pickle.
Add the boiled green peas and fenugreek / methi leaves sauté for two minutes. Reduce flame, add cream/ malai , stirring continuously add salt mix well. Serve hot with any Indian bread of your choice. Methi in any form is loved in my family, specially the methi leaves / Fenu g reek greens are all time favourite. I use Fenugreek seeds (methi dana) in daal , kadhi, pickles , curries and masalas and use the methi leaves in parathas, tikkis, r oti , stir fries and pooris.
So that is going to wrap it up for this special food methi matar parantha/ peas fenugreek pancake recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
