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 second method is even simpler – directly combine chopped bell peppers and spices into the flour.
Whichever way you choose, Capsicum...
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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.
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.
What is the best way to prepare Capsicum Paratha for a quick breakfast?
To prepare Capsicum Paratha quickly for breakfast, you can directly mix the chopped bell peppers and spices into the whole wheat flour instead of filling dough balls. This method saves time and still delivers a delicious flatbread.
Can I make Capsicum Paratha gluten-free?
Yes, you can make Capsicum Paratha gluten-free by substituting whole wheat flour with a gluten-free flour blend, such as almond flour or a gluten-free all-purpose flour. Just ensure to adjust the water content as needed to achieve a soft dough.
How should I store leftover Capsicum Paratha?
To store leftover Capsicum Paratha, let them cool completely, then place them in an airtight container. They can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze them, separating each paratha with parchment paper to prevent sticking.
What are some good side dishes to serve with Capsicum Paratha?
Capsicum Paratha pairs wonderfully with yogurt, pickle, or a side of raita. You can also serve it with a fresh salad or a spicy curry to enhance the meal.
What can I use instead of bell peppers in Capsicum Paratha?
If you don't have bell peppers, you can substitute them with finely chopped spinach, grated carrots, or even mashed potatoes. Just adjust the spices accordingly to complement the new filling.
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