Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, methi matar parantha/ peas fenugreek pancake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Methi Matar Parantha/ Peas fenugreek pancake is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Methi Matar Parantha/ Peas fenugreek pancake is something which I’ve loved my whole life. They’re nice and they look wonderful.
Methi Matar Parantha/ Peas fenugreek pancake An amazing flavor , richness of peas and methi , a change from regular paranthas. Reduce flame, add cream/ malai , stirring continuously add salt mix well. Serve hot with any Indian bread of your choice. Methi Matar Malai is a popular Indian dish that is especially prepared in northern India in winter when fresh methi (fenugreek) is in season!
To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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:
- Prepare For dough-
- Make ready 2 cups wheat flour / All-purpose flour
- Take 1 tbsp semolina (optional)
- Make ready 1 tbsp oil
- Make ready 1/4 tsp Salt
- Get Milk as required to knead the dough to enhance the taste
- Get For stuffing-
- Make ready 1 cup frozen/ boiled peas mashed
- Take 2 tbsp finely chopped onions
- Take 1 cup chopped Methi
- Take 2 tbsp freshly chopped fresh Cilantro
- Make ready 2 tbsp cashew nut powder
- Make ready 1 tsp Garam masala
- Prepare 1 pinch Turmeric powder
- Get 1/4 tsp Anardana powder
- Prepare 2-3 Green chilli
- Take 1/2 cup boiled potato / paneer (optional)
Cover and cook on medium flame till cauliflower is cooked. Fenugreek leaves (methi), green peas (matar) and soya chunks are sautéed together for a healthy and delicious dish having tempting green colour and zesty flavour. Delicious And Crispy Semolina Dosa Recipe. Add the green chilly and grated ginger,add in the fresh methi leaves,saute it for a minute.
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.
Delicious And Crispy Semolina Dosa Recipe. Add the green chilly and grated ginger,add in the fresh methi leaves,saute it for a minute. Then goes in the grated cauliflower and mashed green peas. Cook it for a minute without adding any water. At this stage add in all the spice powders and salt.
So that’s going to wrap this up for this exceptional food methi matar parantha/ peas fenugreek pancake recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
