April 22, 2015

Carrot Capsicum Paratha

A nutritious Whole Wheat Paratha stuffed and blended with Spices,  Carrot, Capsicum and Onion. A perfect Lunch Box recipe too. This Carrot Capsicum Whole Wheat Paratha is a Sumptuous Satisfying Main course with a cup of curd as side dish...


ALSO SEE BROCCOLI PANEER PARATHA, GOBI PARATHA, METHI ALOO PARATHA, MOOLI PARATHA, MASALA PARATHA and SPICY BROCCOLI PARATHA

 

Ingredients for making Carrot Capsicum Paratha:


Whole Wheat Flour 2 cups

Carrot 2 

Capsicum 1

Onion 1

Red chilli powder 1/2 tea spoon

Cumin seeds 1/2 tea spoon

Coriander seed powder 1/2 tea spoon

Oil 2 tea spoons

Salt to taste


How to make Carrot Capsicum Paratha?


Add water and required salt to Wheat flour and knead it to a regular chapathi (Roti/Phulka) dough  consistency, cover it and keep aside.

Wash the Carrots well and grate them in a scraper. Finely chop the onion and capsicum.

Heat 2 teaspoons of oil in a pan and saute it with cumin seeds. After they splutter add onions and fry till they become golden brown. 

 

 

 

 

 

 

 

 

 

Add capsicum and fry for a minute. Add salt, chilli powder and corainder powder and mix well.

Now add the grated carrot and stir till the stuff becomes completely dry.

Add finely chopped coriander leaves. Allow the mixture to cool.

Take a lemon size ball from the roti dough and roll it into a small round of 5 inch diameter.

 

 

 

 

 

 

 

 

Place 2 tb spoons of the carrot stuff in the centre.

Bring all the edges to the center and seal it and make a ball.

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Roll the dough ball into thin chapathis dusting the dry wheat flour.

Don't bother if the stuff slightly peeps out.

Heat the tawa and cook on both sides with oil or ghee and serve with any raitha.

 

 

 







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