Recipe of Perfect Methi Matar Parantha/ Peas fenugreek pancake

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We hope you got benefit from reading it, now let's go back to methi matar parantha/ peas fenugreek pancake recipe. You can have methi matar parantha/ peas fenugreek pancake using 17 ingredients and 9 steps. Here is how you do that.

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

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

Steps 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..

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