Aloo Capsicum Paratha is a delicious Indian flatbread stuffed with a spiced potato and capsicum (bell pepper) filling. The addition of capsicum (bell pepper) to the traditional aloo filling is a more contemporary variation. Capsicum brings a distinct flavor and crunch, complementing the softness of the potatoes.
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Ingredients Quantity
For the Dough:
Wheat flour 2 cup
Salt to taste
Carom seeds 1 tsp
Water as required
For the Filling:
Potato boiled 2 no
Green capsicum chopped 1 no
Fresh coriander chopped 2 tbsp
Onion chopped 1 no
Ginger chopped 1 tsp
Black pepper crushed 1 tsp
Chaat masala 1 tsp
Cumin powder ½ tsp
Black salt ½ tsp
Salt to taste
Ghee for frying
Method :-
1. In a large bowl, mix the whole wheat flour, carom seeds and salt. Add water gradually and knead into a soft, pliable dough.
2. Cover the dough and let it rest for some time.
3. In another bowl, mix the boiled potato, chopped green capsicum, chopped coriander, chopped onion, chopped ginger, crushed black pepper, chaat masala, cumin powder, black salt and salt. Mix well until combined.
4. Divide the dough into equal-sized balls (about the size of a golf ball).
5. Roll out one dough ball into a small circle, place a portion of the cheese filling in the centre, and seal by bringing the edges together at the top.
6. Flatten the stuffed ball lightly and dust it with some flour.
7. Gently roll it out into a circle. Be careful not to press too hard, as the filling may ooze out.
8. Heat a tawa over medium heat. Place the rolled-out paratha on the hot tawa.
9. Cook for about a minute or until brownness in the surface, then flip. Apply a little ghee to the top, and flip again.
10. Apply ghee or oil on the other side as well and cook until both sides are golden brown and crispy.
11. Serve hot aloo capsicum paratha with yogurt, pickle, or your favourite chutney.
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24 май 2024
