Capsicum & Onion Paratha

Here is my second recipe. Capsicum & Onion stuffed paratha with our simple basic Indian raita.

Makes 10 small parathas. Preparation time: 20 mins. Cooking time: 20 mins.

Ingredients:

For the dough:

2 cups sifted wheat flour
2 tbsp oil
2 tbsp salt
1 cup water approx.

For the filling:

2 medium sized onions, finely chopped
1 medium sized capsicum, finely chopped
2-3 tbsp cabbage, finely chopped
60 gms or 3/4 cup paneer (cottage cheese), grated
1 boiled potato, mashed
2 tbsp spring onion greens (optional)
2 tbsp green chilli & ginger paste
3-4 tbsp fresh mint leaves, finely chopped
2 tbsp oil
1 tbsp jeera
salt, garam masala & pepper as per taste
ghee (clarified butter) for roasting

For Raita:

2 cups fresh curd
2 tsp salt
2 tbsp roasted jeera powder
2 tsp chilli powder
few sprigs of coriander

Method:

1. Finely chop the onions, capsicum and cabbage. Grate the paneer & chop the spring onion greens (if available) and the mint leaves.

2. Heat the oil in a pan/kadai and add jeera. As the jeera starts spluttering, add the onions & spring greens and sauté till its soft. 

  

3. Once translucent, add in the capsicum, cabbage, green chillies & ginger paste, salt, garam masala and pepper. At this stage, the mixture will start leaving water. Let it cook for about 2-5 mins until the water has dried out. 

4. Now we mix in the mashed potatoes & paneer and let it cook for another minute. Put it off the heat and let it cool. We do not want soggy parathas that are difficult to roll out. 

5. While the mixture cools, we make the dough. Take the sifted flour, oil & salt and knead into a soft dough ( almost like chapati dough) using water as required. 

 

6. Leave the dough aside. The mixture which should be cool by now, add to it the freshly chopped mint leaves. To retain the fresh yet subtle flavour we add them at the end.

7. For matter of convenience, I divided the dough & filling into 10 equal portions. I then put in the stuffing and left aside to roll. 

  

8. We start rolling the parathas & roast it on a griddle using ghee until crisp and cooked both sides.

Serve hot with the raita! Enjoy!! 

Notes & Tips:

1. You can replace the paneer for cheese as a variation and skip garam masala and add more pepper. 

2. I have used potatoes as a binder, but you can increase the quantity of paneer if you do not want to use them.

3. For my Jain readers, omit the onions & potatoes, increase the quantity of cabbage & paneer and enjoy!

4. Paneer is a low fat option, hence, diet watchers can use low fat oil/butter instead of ghee for roasting!