Paranthas are the core dish of a meal. Paranthas or Indian breads are made with wheat flour (atta) or all purpose flour (maida). Paranthas are teamed up with gravy or dry sabjis. You can make yummy paranthas in different ways. Stuffed paranthas are easy to make and filling too! You do not need to make any gravy or sabji to team up with stuffed paranthas. This is an easy lunch box idea for working moms. If you want to eat something filling that is easy to make, then here is the recipe to make capsicum and cheese stuffed paranthas. Paranthas dipped in cheese and spices is a mouth watering dish.
Capsicum and cheese stuffed paranthas
Preparation time: 30-45 minutes
- Atta/maida- 3-4 cups
- Capsicum- 2 (finely chopped)
- Onion- 1 (finely chopped)
- Green chillies- 2-4 (minced)
- Mozzarella cheese spread- 1 cup
- Garam masala- ½ tsp
- Cumin seeds- ½ tsp
- Red chilli powder- 1tsp
- Turmeric powder- 1tsp
- Chopped coriander leaves
- Water- ½ jug
- Knead the dough with water and salt. Knead till the dough becomes soft. Cover with a wet cotton cloth and keep it aside. If you are using maida, add a pinch of baking soda while kneading the dough.
- Heat 1-2tbsp oil in a skillet. Season with cumin seeds. Add the onions and saute for a minute on medium flame.
- Now add the chopped capsicum and mix well. Cook on medium flame till the vegetables become tender. Add salt and turmeric powder and saute well.
- Add minced green chillies, garam masala and red chilli powder. Cook for 1 minute and take the pan off flame when the vegetables are cooked.
- Heat a tawa (non-sticky flat pan) on high flame. Now, roll small balls of the kneaded dough.
- Roll the balls into a parantha and then add the stuffing in the middle. Sprinkle grated cheese and close all the edges of the parantha and again roll gently. Roast both the sides on the tawa. Spread oil with a spoon to cook the parantha. Repeat the process with the rest of the dough.
- Take the stuffed parantha and then cut it into two halves.
- Another way is to roast a plain parantha (without oil) and grease with cheese spread. Now add the capsicum stuffing in middle and then sprinkle coriander leaves. Roll the parantha and then pin it with a toothpick.
You can either stuff the masala while rolling the parantha or after roasting a plain parantha on the tawa. Either way, you will enjoy the taste of this dish.