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Matar Cheese Paratha- A Perfect Choice For Winter Mornings

Matar Cheese Paratha
Matar Cheese Paratha
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Matar Cheese Paratha

Matar Cheese Paratha is a variant of famous 'Aloo Ka Paratha' with addition of peas and cheddar cheese. Availability of peas in winter season make it a perfect choice for cold winter mornings.
Cuisine Indian, Pakistani
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 persons

Ingredients

  • ½ cup boiled peas
  • 1 boiled potato
  • 1-2 crushed green chilies
  • 2 tbsp fresh coriander leaves
  • salt to taste
  • ½ tsp black pepper or to taste
  • ½ tsp chat masala
  • cheddar cheese to taste
  • chopped onion (optional)

Dough for Paratha

  • 1 cup wheat flour
  • 1 cup refined flour
  • ½ tsp salt
  • 1 tbsp yogurt
  • 1 tbsp clarified butter (ghee)
  • water as required

Instructions

  • Boil peas and potato before hand. Add them in a mixing bowl and mash with hand or a masher.
  • Take 1 or 2 green chilies. Crush them and add with the meshed mixture.
  • Add some fresh coriander leaves. Optionally, you can also add chopped onion if you like.
  • Season with salt, black pepper and chaat masala. Then add desired quantity of cheddar cheese.
  • For making paratha add wheat flour, refined flour, salt, yogurt and clarified butter. Knead the dough well by gradually adding the required volume of water.
  • Using the fist of your hand push it gently and firmly into the dough. Fold the edges of the dough into a ball. Let it rest for 10 minutes.
  • After enough rest, knead the dough again to reduce the surface moisture.
  • Make smaller balls and apply some oil. Dust some flour to avoid sticking the dough with the dough roller or the surface.
  • Roll down the dough on the flattened surface into round paratha halves.
  • Spread the cheese filling mixture on one half and cover it with the other half. Roll the layered both halves down to make up a perfect bond.
  • Heat up the griddle (tawa) and apply clarified butter on the tawa. Cook on medium flame. Change sides and apply clarified butter on the surface of the paratha as required.
  • Server aesthetically.

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