Paneer Matar Cone

Paneer Matar Cone is the easiest recipe prepared using green peas (matar), paneer and maida. I had just tried this mixture of paneer and matar by adding some spicy ingredients in stuffing. Surprisingly this cone recipe turned to be tastier and healthy too. You can prepare this dish for breakfast or evening snacks.

Preparation Time – 30 mins

Cook Time – 30 mins

Total Time – 1 hour

Ingredients:

• 500 gm refined flour (Maida )
• 1 bowl refined flour (maida) for dusting
• 4 bowl Green Peas (Matar)
• 250 gm Paneer cubes (1 Bowl)
• 1 finely chopped Onion
• 1 finely chopped Tomatoes
• 1/2 small bowl grated Coconut
• 2 teaspoon Chilli powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Garam masala powder
• 1 packet of Pav-bhaji masala
• 2 pinch Asafoetida (optional)
• 6-7 Curry leaves
• ½ teaspoon Lemon juice
• ½ bowl Bread crumbs
• ½ inch Ginger
• 5/6 Green chillies
• 1 bowl Coriander leaves
• Cooking oil for frying purpose
• Salt to taste

Serves:  5 persons (2/3 for each person)

Directions / Procedure :

A. Process to prepare stuffing of the cone

1. Make a paste of chilly, ginger and coriander leaves. Keep aside.

2. Now make the very small pieces of paneer like a small cube or any shape and keep aside.

3. Heat the oil in deep Kadai on low flame gas & add cumin seed. Fry till the mustard seed crackles then add curry leaves, asafoetida and then add chopped onion saute till the onion turn soft and reddish.

4. Now add ginger-garlic paste, further saute it.

5. Add finely chopped tomatoes and mix it well. Cook till onion and tomato become soft and oil start separating from the onion and tomato mixture.

6. Add chilli powder, turmeric powder, cumin powder, coriander powder and pav bhaji masala.

7. Mix all ingredients very well, saute the mixture for 2-3 minutes more.

8. Here, add green peas and grated coconut and salt to taste. Stir all very well and add 2 glass of water, cover it with lid.

9. Keep the flame medium and cook till peas turns soft and the matar bhaji (stuffing) becomes dry.

10. Now cool down the stuffing on room temperature. Then crush the stuffing by using wooden masher or steel masher and make coarsely crushed matar stuff for cone.

11. Here is your cone filling ready. Keep it aside.

B. Process to prepare polis by using a dough

1. In mixing bowl / big deep plate, take maida, add 5 teaspoon oil and salt to taste. Mix everything very well. Now slowly add water in the mixture and knead the mixture properly. Knead the mixture till oil and water completely absorbed by the dough.

2. While kneading makes ensure that the dough should be smooth and soft. Cover the dough with a lid and keep aside for about at least 20 minutes.

3. After 20 minutes apply some oil to your palm and again knead the dough very well. Now your soft dough is ready for making the triangles.

4. Take two lemon size dough and roll it separately on dusted rolling board and make small same size two polis like puri.
5. Apply some oil and maida to both small polis. Keep the one poli on another poli and press both polis properly. Now roll the combined poli in big round shape.
6. Heat the iron tawa or griddle pan on low flame, initially spread some ghee or oil (½ teaspoon) and slightly roast the poli, always keep the flame low.
7. This poli just roast it for few seconds from both the sides. This means
   the poli not completely cooked.
8. In a similar way, make all polis and keep it on a wet kitchen napkin.

C. Process to prepare cone and bhaji filling

1. Cut the poli in middle and open two polis. You’ll get 4 strips for making triangle.
2. Apply the maida paste in all corners of strips and make the cone. It looks like a cone.
3. Now add the bhaji in that cone. Apply maida paste and press the open end of the cone. Apply some bread crumbs on it.
4. Heat the oil in frying pan on low flame gas. Cook the one side of the cone for 2-3 minutes till it turns light reddish. Flip the triangle and cook the other side for 2-3 minutes. Fry the cone from all sides till it turns reddish.
5. Serve hot Paneer Matar Cone with spicy green chutney or tomato ketchup.

Tips / suggestions:

• Boil the matars separately and mash it and then make the stuffing.
• Using mixer grinder or potato masher, mash the matars.
• Add or adjust the green chilly, ginger and coriander paste
• Adding five to six garlic cloves is optional in above paste
• Adding grated Coconut and Asafoetida is optional
• Add or adjust spices like cumin powder, coriander powder and garam masala.
• Keep the half cook polis in wet kitchen napkin otherwise, the polis will become dry and it will break while filling the bhaji.
• Adding spices like powder is optional.

Photos for reference: