Paneer Peas Prantha

Ingredients
For the dough
4 teacups wheat flour
2 tablespoons oil
1/2 teaspoon salt
For the stuffing
1 teacup grated paneer
2 teacups fresh green peas, boiled and mashed
1 teaspoon cumin seeds
2 green chillies, finely chopped
1 tablespoon chopped coriander
1 tablespoon Ghee
Salt
Other Ingredients
Ghee for cooking

Method of Preparation:
This recipe is forbidden in Ekadashi
For the filling
1. Combine all the ingredients and mix well.
2. Divide into 8 equal portions and keep aside.

For the dough
1. Combine all the ingredients in a bowl and knead into a soft dough using enough water.
2. Divide into 8 equal portions and keep aside.
Method
1. Roll out one portion of the dough into a three inch circle.
2. Place a portion of the filling mixture and fold the edges of the dough over the filling.
3. Pinch the edges together to seal the filling in.
4. Flatten the dough and roll out again into a four inch circle.
5. Cook on a tava over medium flame till it is golden brown in colour on both sides, using a little ghee.
6. Repeat for the remaining dough and filling. Serve lukewarm with curds / raita / pickle.

Similarly you can make Aloo(Potato) Parathas(Indian Bread) and Gobi(Cauliflower) Parathas(Indian Bread) from the above recipe by substituting Green Peas-Paneer(Cheese) with boiled potatoes or grated gobi(cauliflower). You may add a teaspoon of dry mango powder and garam masala powder for that added tanginess