Saturday is our official day for grocery shopping as on weekdays we dont get much time after office. Every week we make sure we get a big bunch of Bell peppers. Right from my childhood days I am very fascinated by bell peppers, back then red and yellow bell peppers were not that easily available in the market and hence were not very common at home. As I am very fond of Bell Peppers, i try to do lot of experiments with them, right from pastas to parathas, thats right parathas and what else would go with them other than lovely green spring onions. So here's my recipe for Bell Pepper and Spring Onions parathas. The below recipe will make around 4 -5 medium sized parathas. You can either have them with plain yogurt or with pickle, they are ideal for tiffin lunch..:) I am sending this recipe to Single Serving Recipe event hosted by Sahaja of SpicyRasam and also to Monthly Mingle - Kids Lunches hosted by Srivalli of Cooking4AllSeasons, originally started by Meeta of WhatsForLunchHoney
2 cup wheat flour or chapatti flour
1 pinch salt
1 tbsp oil
warm water to knead
1 big Red Bell Pepper cut into small pieces
1 big Yellow Bell Pepper cut into small pieces
1 bunch of spring onions finely cut
2 green chillies finely cut
1 tsp salt
1/2 tsp turmeric powder
1/2 tsp black pepper powder(optional)
1/2 tsp sugar
1/2 tsp garam masala powder
1/2 tsp chaat masala
1 tbsp oil
- Mix together wheat flour, salt and oil. Slowly add in warm water and knead into a soft dough. Cover and keep is aside for atleast half an hour.
- For the filling, heat oil in a non stick pan, add all the ingredients except spring onions.
- Cover the mixture and let it cook for around 5 to 7 mins, until bell pepers are partly cooked. Now add in the spring onions.
- Cover and cook again for another 5 mins. Remove from heat and cool it completely.
- For making parathas, make lemon sized ball, roll this dough using a rolling pin on floured surface to make a small circle of about 4 inch diameter.
- Place a spoonful of filling mixture in middle of the dough, fold in the sides and seal them together.
- Roll this dough again using flour into 1/2 cm thick rotis taking care that filling doesnt come out while rolling them.
- Cook the paratha on medium heat either using oil or ghee.
- Serve hot parathas with curd, pickle or raita.