I have this recipe bookmarked for quite sometime and just today, got the time to make it!
Such simple yet wonderful flavors from capsicum & paneer mix. With a simple cucumber raita on the side, this recipe will work great for lunch-box. Seeing my family enjoy this delicious paratha, I am only glad that I tried it!
Complexity - Medium
Prep time - 45 mins
Cook time - 30 mins
Serves - 10 Parathas
Ingredients
For the dough
Whole wheat flour - 2 cups
Salt - to taste
Ghee - 1 tsp
For the filling
Capsicum - 2 nos (medium sized, any color. I used red & yellow bell pepper)
Cilantro - 1/4 cup (finely chopped)
Grated Paneer - 1 cup
Salt - to taste
Cumin seeds - 1/2 tsp
Oil - 2 tsp
Method
How to prepare the stuffing
In a pan, heat 2 tsp of oil. When hot, crackle cumin seeds. Add finely chopped capsicum (about 1.5 cups), salt and saute until capsicum is soft & cooked. Switch off the stove, add grated paneer & chopped cilantro and give it a good mix.
After it cools down, make 10 equal sized balls from it.
Smear a dab of ghee on top and store it in a covered container (or) a hot-box.
After it cools down, make 10 equal sized balls from it.
For making Parathas
Mix flour, salt with enough water and knead for about 15 mins until it forms a soft & smooth dough. Set it aside for 30 mins. Make 10 equal sized balls out of the dough.
Using a rolling pin, spread out the dough for about 3 inches in diameter. Place a ball of stuffing in the centre and carefully cover the stuffing from all the sides and seal it on the top. Now, you will have a ball of dough with stuffing in the centre. Dust the ball in wheat flour and carefully roll it out as thinly as possible without tearing the dough.
Heat a griddle and when hot, place the rolled out paratha on the griddle and let it cook for 30 secs. Flip it to the other side, and let it cook for 30-45 secs until brown spots appear. Flip again and cook for 30 more secs.
Using a rolling pin, spread out the dough for about 3 inches in diameter. Place a ball of stuffing in the centre and carefully cover the stuffing from all the sides and seal it on the top. Now, you will have a ball of dough with stuffing in the centre. Dust the ball in wheat flour and carefully roll it out as thinly as possible without tearing the dough.
Heat a griddle and when hot, place the rolled out paratha on the griddle and let it cook for 30 secs. Flip it to the other side, and let it cook for 30-45 secs until brown spots appear. Flip again and cook for 30 more secs.
Smear a dab of ghee on top and store it in a covered container (or) a hot-box.
Serve warm with raitha/pickle.
Note:
- Thank you Rak's Kitchen for this wonderful recipe!
- You can add finely added green chillies / red chilli powder for some heat, but the parathas tasted great even without it.
- Check out my other recipes for stuffed parathas here --> Aloo Matar Paratha, Paneer & Mixed-Veg Paratha, Paneer Paratha, Gobi Paratha, Tofu Paratha
- Check out my other recipes for stuffed parathas here --> Aloo Matar Paratha, Paneer & Mixed-Veg Paratha, Paneer Paratha, Gobi Paratha, Tofu Paratha