Ingredients Jump to Instructions ↓

  1. 1 cup whole wheat flour (gehun ka atta) a pinch of salt To be mixed into a stuffing

  2. 3/4 cup thinly sliced capsicum

  3. 1/3 cup grated mozzrella cheese

  4. 1/2 tsp chilli powder

  5. 1/2 tsp coriander (dhania) powder

  6. 1/4 tsp chaat masala

  7. 2 tbsp finely chopped coriander (dhania) salt to taste Other ingredients whole wheat flour (gehun ka atta) for rolling

  8. 1 1/2 tsp oil for cooking

Instructions Jump to Ingredients ↑

  1. Combine the wheat flour, salt and enough water to make a soft dough. Knead well, cover with a wet muslin cloth and keep aside for 20 minutes. Divide the dough into 10 equal portions. Keep aside. Divide the prepared stuffing into 5 equal portions and keep aside. Roll out 2 portions of the dough into a circle of 125 mm. (5") diameter, using a little flour for rolling. Place 1 circle on a flat surface, spread 1 portion of the stuffing evenly on it and cover with another circle. Press lightly to seal the edges well. Cook on a non-stick pan, using ½ teaspoon oil, until brown spots appear on both the sides. Repeat with the remaining dough and stuffing to make 4 more parathas. Serve hot.


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