Capsicum Cheese paratha is an Indian flatbread stuffed with bell pepper and grated cheese. It is great for breakfast, dinner or as a light lunch. On a different note, I am updating this blog after a long gap of more than a month, as I was holidaying in the United States and United Kingdom. My apologies for not answering to many of the comments and emails during that period. If time permits, I will try to answer atleast a few questions in the coming days. Back to capsicum cheese paratha, this paratha goes well with just plain curd/dahi, pickle or masala curd. Today we will learn two methods of making capsicum cheese paratha following this easy recipe with step wise pictures.
Mix wheat flour, salt, rice flour and oil together. Add warm water gradually and make a soft dough just as you make for chapatis. The dough should not stick to your hands. Knead the dough well and let it rest for 20 minutes.
Chop bell pepper into very small pieces. Finely chop onion and garlic.
Heat oil in a pan, add carom seeds, when it sizzles, add garlic and onion. Saute until onions turn translucent. Add ginger garlic paste and saute for a few more minutes.
Add chopped bell peppers, chilli powder, turmeric powder, coriander powder, cumin powder, kitchen king masala powder or garam masala powder and salt needed.
Cook for a few minutes until bell pepper turns a little tender. Add finely chopped coriander leaves and leave it to cool.
Once it cools completely, add grated cheese and mix well. (Do not add cheese when the mixture is hot.)
Now we will make the parathas – I have given two methods below. You can follow any one which is comfortable for you.
Grease your hands with oil and knead the dough well again.
Divide the dough into 8 equal parts. Make smooth balls from the dough. Take 2 balls and roll out each into a small circle (approximately 4-5 inches in diameter). You can dust rice or wheat flour to prevent the dough from sticking to the rolling pin or board.
Place a little stuffing on the top of a rolled out circle and spread the stuffing evenly leaving the corners. (see picture below)
Then place another rolled out dough on top of it and seal the corners by pressing it lightly.
Now roll it out gently with the stuffing inside to a circle approximately 7 inches in diameter dusting wheat flour. Repeat the same for the rest of the dough.
Divide the dough into 4 equal parts and make smooth balls out of it.
Roll out a ball into a circle, place a little stuffing on the center. Bring the corners or edges together and seal it well with the capsicum cheese stuffing inside.
Now dust flour and roll it out into a circle approximately 7 inches in diameter.
How to cook parathas
Heat a tava and put the rolled out paratha on it. Wait for bubbles to appear, apply a tsp of oil (oil + ghee mixed) on the top and flip it over to the other side. Cook both sides well until brown spots appear.
Enjoy delicious capsicum cheese paratha warm with curd or any pickle.
Check more Paratha Recipes
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