All are familiar with the recipe of Paneer Paratha, but just to overcome the blandness of paneer, I decided to add some finely chopped capsicum. What I like about this paratha is that the stuffing needs no cooking on the stove. It can be made in a bowl, unlike my previous recipe of Aloo Paratha, where we need to cook the potato stuffing, cool it, and then make the paratha.
If you have Paneer in your refrigerator, then this paratha can be a quick fix in case of unexpected guests, a quick dinner, or even an easy option for a lunch box.
Paneer and Capsicum Paratha
Paneer Capsicum paratha is a whole wheat paratha stuffed with a spicy combination of paneer and capsicum served as breakfast.
Ingredients
For the paratha dough:
- 2 cups wheat flour
- 1 tablespoon oil
- ½ teaspoon salt
- Water as required to make the dough.
For the Paneer stuffing:
- 300 grams grated paneer
- 1 medium size capsicum finely chopped
- 1 teaspoon grated garlic
- 1 green chili finely chopped
- 1 teaspoon red chili powder
- ½ teaspoon cumin powder
- ½ teaspoon amchur powder dry mango powder
- ½ cup chopped coriander leaves
- ¾ cup grated cheddar cheese optional
- ½ teaspoon salt
Instructions
- Combine all the dough ingredients to make a soft paratha dough.
- Combine all the stuffing ingredients in a bowl.
- Divide the dough into small lemon size balls.
- Roll out each ball to a thin and medium-size roti. Place the paneer stuffing in the center and spread it evenly.
- Roll out another similar size roti and place it over the paneer stuffing. Press the edges to seal.
- Gently place the paratha on the pan and roast on both sides by adding a few drops of cooking oil.
If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.
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