HomeBREAKFAST RECIPES CAPSICUM ONION PARATHA/Shimla mirch aur pyaz ka paratha/ದೊಣ್ಣಮೆಣಸಿನಕಾಯಿ ಈರುಳ್ಳಿ ಪರಾಠಾ
24 May, 2021

CAPSICUM ONION PARATHA/Shimla mirch aur pyaz ka paratha/ದೊಣ್ಣಮೆಣಸಿನಕಾಯಿ ಈರುಳ್ಳಿ ಪರಾಠಾ

Posted in : BREAKFAST RECIPES, INDIAN FLAT BREAD| PARATHA| PARANTHA| on by : Divya Suresh

This Paratha is basically not that much in practice, but the people of Haryana (rural Haryana) makes these. It was in my to do list since long time and today is that day I guess.

Regular spice powders and herbs are used in this paratha recipe as well. However I have put them to suit to our taste. You can not ignore the aroma it releases while making the paratha. Rather in my opinion it pulls you towards to taste them.

Very easy, simple yet tasty and flavour full paratha, which I insist everyone to try and let me know that how you liked it. Thanks in advance.

By the way in case you are looking for some more Paratha recipes, you can find them below –

cucumber Paratha , fenugreek leaves Paratha , Laccha Paratha , cabbage Paratha , coriander Paratha , broccoli Paratha , apple chili Paratha , rajma Paratha , sweet potato Paratha , Dal Paratha , Aloo Paratha , almond banana Paratha , matar/Peas Paratha , mooli Paratha , sattu ka Paratha , masala sweet corn Paratha , Palak paratha , gud ka Paratha , methi Paneer Paratha , carrot stuffed Paratha

Ingredients : measuring cup used – 200 ml

For the outer layer :

  • Whole wheat flour – 1&1/2 cup
  • Salt – 1/2 tsp
  • Water – to knead the dough

For stuffing :

  • Grated capsicum – 1 cup (once grated, squeeze the water/juice from it)
  • Grated onion – 1 cup
  • Chopped coriander leaves – 1/2 cup
  • Oil – 1 to 2 tsp
  • Ginger – 1 tbsp
  • Green chili – tsp
  • Turmeric powder – 1/2 tsp
  • Red chili powder (kashmiri) – 2 tsp
  • Cumin seeds powder – 1&1/2 tsp
  • Coriander seeds powder – 1&1/2 tsp
  • Garam masala powder – 3/4 tsp
  • Salt – to taste

PROCEDURE :

  • Take together the flour and the salt, mix well and knead into soft stiff dough by adding water little at a time, cover and set aside
  • Heat oil in a pan/karahi, put green chili, ginger and stir once, then add onion and saute for couple of minutes
  • Now add capsicum and coriander leaves, saute well until all the water evaporates and vegies turn soft. Then add salt and all other spice powders
  • Saute well until the mixture comes as a whole and somewhat separates from the pan/karahi, remove from the heat and allow it to cool completely
  • Make equal portions of both the dough and stuffing, place a portion of stuffing in a portion of the dough, cover from all the sides properly and roll into a semi thick circle and roast on both the sides on a heated tawa by smearing little oil
  • Serve with any kind of raita or chutney of subji. Today I paired the parathas with home made fresh curd sprinkled with roasted cumin seeds powder

TIPS :

  1. You can add 1 tsp of carom seeds/ajwain to the flour
  2. Or you can add 2 tsp of sesame seeds (white or black) to the oil at the beginning while sauteing the stuffing
  3. You can alter the quantities and choice of spices and herbs to suit your taste
  4. You can use only ghee through out to make these parathas and stuffing and while serving as well like how they do here in Haryana, but I have used moderate amount of cold pressed oil.

You can have a look at some of the raita recipes here

aloo raita , cucumber raita – 1 , dal raita , ginger raita , fresh green Peas raita , Okra/bhindi raita , lentil raita/uddina hittu , beetroot pomegranate raita , Pineapple raita , cucumber raita – 2 , sweet potato raita , fenugreek seeds/methi raita , tomato raita , red pumpkin raita , banana raita , mixed fresh fruit raita , mooli raita , apple raita , Palak raita , mango raita , ginger raita/tambuli

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