Capsicum Cheese Mint Paratha

Paratha is unleavened flat bread made generally with dough and ghee.  This is prepared plain or stuffed with an interesting filling and can be eaten with raita or pickle as an accompaniment.  It is a very traditional popular breakfast dish in the north of India eaten with just a dollop of yoghurt too!!  My preference is to use oil instead of  ghee – Parathas can be made to suit the individual’s taste in terms of the filling, shape and size!

This Paratha has been prepared with Green Capsicum, Paneer and Mozzarella Cheese with a touch of fresh mint…
Another exotic variety of Paratha that would definitely excite the “chef” in the house !!

Ingredients to make 20 parathas

4-5 Cups of wheat or wholemeal Flour
1 Cup of Warm Water (approximate – add just enough to mix into a soft dough)
1 Tsp Salt
Oil (for shallow frying)

For the filling

2 Cups of Green Capsicum (finely chopped)
A few Fresh Mint Leaves (Optional – finely chopped)
1 Pod Garlic (Optional – finely chopped)
3 Ladles of Crumbled Paneer*
OR
2 Ladles of Crumbled Paneer AND
1 Ladle of Grated Mozzarella Cheese (Optional)
½  Tsp Red chilli powder
A Pinch of Turmeric Powder
1 Tsp Garamasala
1 Tsp Salt
2 Tsp Oil

Preparation of the filling

Heat the 2 teaspoons of oil in the pan, add the turmeric and stir through the finely chopped capsicum , the red chilli powder, garamasala and salt
Cover the pan with a lid for about 4-5 minutes on a medium flame until it is soft and cooked
Mix the crumbled paneer and the cheese into the capsicum
Add the chopped mint leaves to the dough, mix thoroughly and keep aside

Preparation of the Dough

Mix the flour, salt and the filling
Add the warm water little by little and knead the mixture to make a firm but soft dough
Divide the paratha mix into medium sized balls

Capsicum Cheese Paratha

Capsicum Cheese Mint Paratha

Preparation of the Parathas

Roll out the individual fist size dough to 5-6 centimeters in diameter
Place a small ball sized filling in the centre of the dough
Close the filling by bringing the dough from all sides to the centre.
Roll it out very gently to about 10 centimetres in diameter to a circular or a desired shape

To roll out the parathas so the filling does not ooze out the dough used for each paratha should at least the size of a medium sized lemon.
Roll out to 5 centimetres in diamter. Place the teaspoon of filling right in the centre and bring it together, closing the filling thoroughly.
Flatten it and dab it on some flour and gently run the rolling pin on it dabbing the paratha on some flour from time to time!

In a flat pan add a drop of oil and gently slide the Paratha ensuring that it is cooked on a medium flame
When the bottom side of the Paratha is golden brown, turn it with a flat ladle to the other side
Add half a teaspoon of oil around the Paratha
The Paratha is done when the other side turns golden brown as well

Note:  The other method is to mix the flour and the filling to make the parathas.
Home Made *Paneer also tastes great.  My preference is to purchase ready made paneer which is available in wonderful packaging at the Indian super markets.
It is very handy to access it from the fridge – if not dishes made out of paneer have to be planned ahead!! Awesome to serve with any pickle!

 

 

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