Capsicum Cheese Paratha by DK on Jun 2, 2018
My husband calls me a paratha queen - of course he is biased, but to clarify, he means it more to poke fun than as an awed spectator! I tend to make parathas out of anything and almost everything! You haven't seen those here yet, but don't blame me if you do later :) My paratha making is entirely based on the produce. They inspire, they make me think creatively.
It helps when you find gold (or should I say "Purple" for this post?) from your local farm. Have you seen Purple Bell peppers before? Aren't these so beautiful? I have a tendency to go riot with colors in my kitchen, so its no surprise that I went overboard with my capsicum purchase. I first made Bell pepper flatbread when I had some leftover capsicum curry. It tasted great and I thought I had an "Eureka!" moment only to realize (..like a zillion times before) that Tarla Dalal had the idea before me.
Anyways, I made these this time around using all the colors of Bell pepper I could get my hands on :). In my personal experience, if you are not going to use cheese, I would recommend cooking the peppers slightly before, along with some onion (if you like), cool and then proceed on to make the flatbread. The crisp uncooked peppers tastes great with cheese. But even otherwise, if you are not a huge fan of raw peppers, please refer my Step 7 for details. Serve it with some pickle and yogurt.
- Cook time:
- Prep time:
- Serves: 4 people
- Yields: Makes 10-12 Parathas with medium thickness
Ingredients
- For the Bread
- 2 cups Whole Wheat (Atta) Flour, see Tips
- Salt to taste
- For the Stuffing
- 2-3 Bell Peppers/Capsicum,see Tips
- 3/4 cups shredded fresh Mozzarella Cheese, see Tips
- 1-2 Green Chillies, thinly sliced (optional)
- 1 tsp Cumin-Coriander powder
- 1/2 tsp Pav Bhaji Masala (optional), see Tips
- Few sprigs of Cilantro, chopped
Tips
1. Atta Flour: I use Durum Atta Flour.
2. Bell Peppers/Capsicum: You need enough peppers to make 1-1/2 cups finely chopped. You can use a single color or a mix of different colored peppers. I used Yellow, Red, Green, Orange and Purple Bell Peppers.
3. Mozzarella Cheese: I am extremely partial to fresh Mozzarella but you can also use processed cheese. Reduce the quantity a little bit in that case (may be 1/2 cup?) if needed. You can otherwise use Paneer Cheese or Farmer's Cheese instead. Also make sure to use Vegetarian Mozzarella Cheese.
4. Pav Bhaji Masala: If you don't have it, try Chaat Masala or even Garam Masala. My family, personally loves it with Pav Bhaji masala - not to speak of the Pav Bhaji masala packet that never seems to get over!
2. Bell Peppers/Capsicum: You need enough peppers to make 1-1/2 cups finely chopped. You can use a single color or a mix of different colored peppers. I used Yellow, Red, Green, Orange and Purple Bell Peppers.
3. Mozzarella Cheese: I am extremely partial to fresh Mozzarella but you can also use processed cheese. Reduce the quantity a little bit in that case (may be 1/2 cup?) if needed. You can otherwise use Paneer Cheese or Farmer's Cheese instead. Also make sure to use Vegetarian Mozzarella Cheese.
4. Pav Bhaji Masala: If you don't have it, try Chaat Masala or even Garam Masala. My family, personally loves it with Pav Bhaji masala - not to speak of the Pav Bhaji masala packet that never seems to get over!
Method
1.
Mix the wheat flour and salt together. I personally add only a little salt now and a little in my stuffing. But you can add it all in the bread as well.
2.
Add enough water to make a dough. The amount of water will vary depending upon the type of flour/brand/weather etc. So I would suggest adding couple of tbsp of water at a time
3.
until it comes together into a pliable dough.
4.
Knead it for 5-10 minutes until soft and smooth.
5.
Set aside, covered with a kitchen cloth or paper towel to avoid drying. A resting period of 10-15 minutes (at least) helps to get a nice texture.
6.
While that's resting, chop the bell peppers. Refer my tip 2. Make sure to chop the peppers into very small pieces. It helps to roll out the flatbread later on.
7.
Don't these multicolored bell peppers look beautiful? Make sure to drain any water, in case any in your chopped peppers.
8.
Add rest of the ingredients for the stuffing together. Do a taste test and season accordingly.
Note:
If raw bell peppers do not appeal to you, I would suggest sauteeing it in a little oil (you can even add some onions to the mix), soften them a bit along with the spices, cool them before adding the cheese.
Note:
If raw bell peppers do not appeal to you, I would suggest sauteeing it in a little oil (you can even add some onions to the mix), soften them a bit along with the spices, cool them before adding the cheese.
9.
Make small balls of the dough - around 10-12 medium balls.
10.
Roll them into a small circle. Flour them to avoid sticking.
11.
Place some of the filling in the center.
12.
Bring the edges together
13.
and pinch the top.
14.
flatten it with the palm of your hand into a circle
15.
and roll it out into a bigger circle , with medium thickness.
16.
Place it on a hot pan, cook for few seconds, drizzle a little bit of oil (or ghee/butter if you like). I don't add any 'cos of the cheese.
17.
turn it when you see brown spots. Cook for another minute until the other side gets done.
Serve them warm after sitting them for few seconds. I usually (almost) double the filling to make some fat parathas :)
Filed Under these categories
- 45 Flatbread
- 705 Kid Friendly
- 61 Kids Lunch Box Recipes
- 384 Nuts Free
- 13 Paratha
- 398 Pregnancy
- 224 Protein Rich
- 177 Sugar Free
- 113 Wholegrain
Recipe Reference
used tarla dalal's recipe as a base.
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9 Comments
By veronica on Dec 13, 2013
I really love the way you display your pictures with the comments :) . do you any more christmas recipes i would love if you post more recipes. Love your recipes and LOVE you too :mrgreen:
By Christin on Oct 29, 2013
Check out those purple bell peppers! They look amazing as does your paratha.
By David on Oct 19, 2013
I made this for my dinner tonight,but I can't eat mozzarella so I used fat-free cottage cheese with a pinch of onion powder instead.Outstanding!The choice of fillings is limitless I guess,but bell peppers are a favourite of mine. I may make it again through the week using roast parsnip and cauliflower filling.Cumin is a must.Thank you very much indeed. :-D
By Sravanthi on Oct 17, 2013
I made these Parata for my son's school lunch with Red and Green Bell peppers.. They came out really good... I added a little bit of spinach and sauteed the stuffing and then agged the cheese. The PavBhaji masala tasted way better than garam masala.. Thanks for the wonderfl recipie..
Now that's quick :). Thank you. I am glad you liked it as well --DK
By Kavitha on Oct 16, 2013
Lovely receipe..can we prepare paratha of veggies like cabbage/carrot in same fashion
Oh def. yes. Pls refer my Paratha Recipes section for other similar ideas. --DK
By Tamara on Oct 16, 2013
I So love Paratha....but am newly finding I cannot eat wheat. Is there any non-gluten way to make these? They look SO yummy!
I havent tried with this specific combination, but making gluten free parathas is possible. If you are familiar with Indian flours, then Bajra (black millet), Jowar (white millet) flours are used to make parathas as well. Will post these in the site, when I make them. You can use them individually or as an combination flour to make them--DK
By Harini on Oct 16, 2013
Do you add salt to the stuffing?? bcoz adding salt to a raw veggie will make it ooze water which will make it difficult to stuff inside the paratha......so could you tell me how u managed it???
I mention it in the post. You can add the entire salt to the dough itself. But I did half and half and added little salt to the stuffing towards the end along with the spices. The proportion being quite less and with the cheese it did not ooze any water. --DK
By Siri on Oct 16, 2013
OMG! I simply love the purple peppers. Lucky you! :-D How do they taste? Sweet or spicy? 8-O
Siri
Sweet :) But these turn green when cooked! --DK
By Anita Menon on Jan 27, 2015