Capsicum (Bell Pepper) Paratha
Leena Kohli (@leenakohli)Capsicum Paratha is a quick and tasty Indian flatbread, ideal for breakfast or your child’s lunch.
This easy recipe blends colourful bell peppers and spices with whole wheat flour.
You can choose between two methods to make these parathas:
First- fill dough balls with a flavourful bell pepper mixture and roll them out.
The...
Ingredients
- 2cupwhole Wheat flour
- 2cupfinely chopped Capsicum (Bell peppers)
- 1/2tbspSalt (as per taste)
- 1tspKashmiri Red Pepper Powder
- 1tspCumin Powder
- 1tspGaram masala
- 1/2tspCarom Seeds
- 1tspRed Chilli Flakes
- 2tbspOil (plus extra for brushing the parathas)
- Water as needed to knead the dough
How to make Capsicum (Bell Pepper) Paratha
In a large mixing bowl, combine the whole wheat flour, chopped capsicum, salt, Kashmiri red pepper powder, cumin powder, garam masala, carom seeds, red chilli flakes and 2 tbsp of oil.
Gradually add water and knead the mixture into a soft and pliable dough. Let it rest for 10-15 minutes.
Divide the dough into equal-sized portions and roll each into a ball.
Take one dough ball, dust it with flour, and roll it into a flat, round disc.
Heat a griddle or a tawa on medium heat. Place the rolled paratha on the hot surface.
Cook until small brown spots form on the surface, then flip the paratha.
Brush oil on the partially cooked side, then flip and brush oil on the other side. Cook until both sides have slightly larger brown spots and achieve a golden brown colour.
Repeat the process for the remaining balls.
Serve the capsicum parathas hot with yogurt, pickle or any side you choose.
Tips & Tricks
Capsicum contains water, so add water gradually while kneading the dough.
Adjust the amount of spices based on your taste preferences.
Parathas are best when served hot.
The recipe yields approximately 8 parathas, but this may vary depending on the size of each paratha.
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Leena Kohli
(@leenakohli)
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