Paneer Capsicum Paratha | Stuffed Indian Flat Bread
Paneer Capsicum Paratha is a category of unleavened Indian flat bread which is healthy, nutritious and wholesome breakfast or snack with the goodness of vegetables and herbs.
Servings: 4 to 6
Ingredients
- For the Dough:
- 2 cups Whole wheat flour atta
- 1 to 2 tablespoons Yoghurt optional
- 1 to 2 teaspoons oil or Ghee
- ¼ teaspoon salt
- 1 cup or required water to knead flour
- For the Filling:
- 2 to 3 Potatoes boiled peeled and mashed
- 1 cup capsicum tri coloured, finely chopped
- 1 cup grated or crumbled Paneer
- ½ inch ginger minced
- 4 garlic pods minced
- 3 to 4 green chillies
- ½ cup of spring onions finely chopped
- ½ cup coriander finely chopped
- ¼ cup chives finely chopped
- ½ teaspoon of red chilli powder optional
- 1 teaspoon amchur powder or dry mango powder
- ½ teaspoon chaat masala
- ¼ Cumin/jeera powder
- ½ teaspoon garam masala powder
- Required salt
- Other Ingredients:
- Little wheat flour for dusting while rolling parathas
- Oil or Ghee for roasting parathas
- Butter for serving Parathas optional
Instructions
- Preparing the dough:
- In a wide bowl add whole-wheat flour, yoghurt, oil, salt, and mix with water, adding little by little to knead into pliable and soft dough.
- You can use hand or a food processor to knead the dough.
- Cover the dough and let it sit for at least 30min.
- Preparing the Filing:
- Combine all the ingredients under the section "For the Filing" and mix everything to a smooth and pliable mixture. There should be no lumps.
- Finally adjust salt if required.
- Now take some mixture in your hands, shape them into even sized balls and set aside.
- Assembling and rolling the Parathas:
- Again knead the dough to smooth it out and pinch a medium sized ball of the dough. Make smooth ball and flatten it out.
- Dust with some flour and roll it to a circle of about 3 to 4 inches in diameter.
- Place the stuffing in the centre, keeping about 1 to 1.5 inches space from the sides and seal it by gathering the edges into the centre.
- Sprinkle some flour and roll the stuffed paratha to about the same size as that of a chapati or roti.
- Heat a griddle over medium heat and place the rolled paratha. The griddle should be hot because cooking parathas at a low flame will harden them.
- When the base is partially cooked, flip the paratha.
- Smear some ghee/oil on the partially cooked part.
- You will see brown spots on the paratha. Press the edges of the paratha with a spatula while cooking so that they are cooked well. Sometime the edges may be thick and may not be cooked properly.
- Spread some ghee/oil on this side too. A perfectly made and roasted paratha will puff up.
- Flip again till both the sides are cooked properly. You should see crisp brown spots on the paratha.
- Make all parathas this way and stack them up in a roti basket or casserole or just enjoy them directly from the griddle straight in the serving plate.
- Serve some extra butter on the side, though it’s optional. Enjoy parathas with tomato ketchup, mango pickle or lemon pickle or just plain yogurt. Today I have served with with homemade spicy sweet and sour tomato chutney and Coriander mint green chutney.
Notes
1. Adding oil or ghee while kneading the dough makes the parathas soft. Including yoghurt too will yield soft parathas.
2. Adjust spice levels with green chillies. Red chilli powder is optional though.
3. You can skip green chillies and add a little red chilli powder when serving to kids.
4. Quantities of all the ingredients are purely personal choice, so feel free to adjust to suit your taste.
5. Always chop all the veggies and herbs very finely.
6. Aloo must be mashed well leaving no lumps.
7. You can also sauté the ingredients in a teaspoon of oil and then add to the mashed potatoes to prepare the filling.
8. In case the mixture is slightly lose, add some breadcrumbs to remove excess moisture.
2. Adjust spice levels with green chillies. Red chilli powder is optional though.
3. You can skip green chillies and add a little red chilli powder when serving to kids.
4. Quantities of all the ingredients are purely personal choice, so feel free to adjust to suit your taste.
5. Always chop all the veggies and herbs very finely.
6. Aloo must be mashed well leaving no lumps.
7. You can also sauté the ingredients in a teaspoon of oil and then add to the mashed potatoes to prepare the filling.
8. In case the mixture is slightly lose, add some breadcrumbs to remove excess moisture.