Methi-Matar/Fenugreek-Peas Stuffed Paratha with Grape Walnut Raita

tuffed parathas are really popular in India. They can be found on the menus of high-end restaurants as well are made fresh to order in road side dhabas. They come in different types obviously varying by their filling. I have yet to meet a person who does not like them, yes regardless of their filling. There is just something about them.

A stuffed paratha is basically an unleavened and pan fried flat bread stuffed with variety of fillings like spicy potatoes, peas, cauliflower, paneer and even with chicken. You can even find them with sweet fillings too. They are generally served simply with pickle, yogurt or just a little pat of butter... mmmm! It is a staple dish in almost all Indian households with minor variation in the recipe here and there. I remember mom often used to make these for breakfast and also sometimes for dinner with tomato chutney during winter times and it was always soul satisfying.

Hubby loves aloo paratha and my favorite is the one with stuffed peas. In this recipe I added some of the leftover methi leaves to my regular recipe of matar parathas and the result was fabulous. The sweetness of the peas with the flavor of methi and all the spices tucked inside the crispy yet soft bread was a total winner.

I chose to accompany my parathas with some raita. The raita below is one of my mom's famous raita recipe. The sweet tiny mini grapes with the fresh creamy yogurt and nuts is a the perfect side with these or any kind of stuffed parathas.

For the dough:

Atta .................................... 1 1/2 cups

Oil ..................................... 2 tsp

Salt .................................... 1/4 tsp

For the filling:

Green peas ............................... 2 cups boiled, drained n coarsely mashed

Chopped methi leaves ................. 1/2 cup

Ginger .................................... 1 " grated

Green Chilli .............................. 1-2 chopped

Fennel seeds ............................. 1/4 tsp

Cumin seeds ............................. 1/2 tsp

Red chilli powder ....................... 1/2 tsp

Garam masala powder .................. 1/2 tsp

Coriander powder ...................... 1 tsp

Chopped cilantro ........................ 2 tbsp

Oil ......................................... 1 tbsp + for pan frying

Hing ....................................... a pinch

Besan ...................................... 11/2 tbsp

Chat masala .............................. 1/2 tsp

Salt ........................................ to taste

Turmeric .................................. 1/4 tsp

1. Heat the oil in a pan, add hing, fennel seeds, cumin and let it splutter. Add ginger and green chilli and stir for a minute. Add methi and cook till it wilts, about 3-4 minutes. Add green peas and saute on medium flame for 4-5 minutes.

2. Add the coriander and besan and stir. Add chilli powder, garam masala, chat masala, salt, cilantro and salt and saute for 2-3 more minutes. Let it cool down completely. The mixture should be dry.

3. Take the flour in a bowl and add oil and salt. Knead with enough water to make a firm smooth dough. Cover with a damp kitchen towel and set aside for 15 - 20 minutes.

Making the parathas:

1. Divide the dough into 8, about equal size balls. Divide the filling into 8 equal size balls too.

2. Roll the dough into about 4" disc. Place the filling in the center and fold the dough around the filling, and close all ends to make a ball.

3. Flatten it slightly, and dip into dry flour, roll it into a 6-7" disc.

4. Heat tawa or a non-stick pan on medium heat and cook the parathas on one side till some bubbles appear on top, flip and cook for another minute. Add about 1/2 tsp of oil and flip again and cook till the parathas get nice golden color on both sides. Repeat with all the parathas. Keep them in a covered or insulated container.

5. Serve hot with chutney, yogurt, pickle or any curry of your choice. ENJOY!

Grape Raita -

Yogurt ............................... 1 cup well beaten

Grapes seedless .................... 1 cup halved ( I used green grapes)

Walnut .............................. 1/4 cup chopped coarsely

Chat masla .......................... 1/2 tsp

Cumin powder ..................... 1/2 tp

Red chilli powder .................. to taste

Black salt ............................ 1/4 tsp

Sugar ................................. 2 tsp

Salt ................................... to taste

1 . Beat yogurt and sugar well. Then add grapes and walnuts, mix well. Sprinkle cumin powder, chat masala, red chilli powder, black salt and mix in. Taste to check if you need additional seasoning. Serve immediately.

1. The leftover parathas can easily be stored frozen. To do this, cut few square sheets of butter/parchment paper of equal size so that it covers the paratha well. Place a paratha on one sheet and cover it with another square sheet. Place another on top of it and repeat till all the parathas are finished. Place this in a large ziplock bag and store it in a freezer. Use within a month.

2. Use of methi leaves is optional. Just follow the same recipe using peas and skip adding the methi leaves.