Name: Carrot Capsicum Paratha
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: Whole Wheat Flour 2 cups; Carrot 2 (Capsicum 1 and Onion 1); Red chilli powder 1/2 tea spoon (Cumin seeds 1/2 tea spoon, Coriander seed powder 1/2 tea spoon); Oil 2 tea spoons and Salt to taste

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Recipes

A nutritious Whole Wheat Paratha stuffed and blended with Spices, Â Carrot, Capsicum and Onion. A perfect Lunch Box recipe too. This Carrot Capsicum Whole Wheat Paratha is a Sumptuous Satisfying Main course with a cup of curd as side dish...

Prep Time 20

Cook Time 30

Total Time 50

Served AsDinner, Lunch

CuisineIndian

Servings

Ingredients

▢ Whole Wheat Flour 2 cups
▢ Carrot 2 Capsicum 1 and Onion 1
▢ Red chilli powder 1/2 tea spoon Cumin seeds 1/2 tea spoon, Coriander seed powder 1/2 tea spoon
▢ Oil 2 tea spoons and Salt to taste

Instructions

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Add water and required salt to Wheat flour and knead it to a regular chapathi (Roti/Phulka) dough consistency, cover it and keep aside.
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Wash the Carrots well and grate them in a scraper. Finely chop the onion and capsicum.
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Heat 2 teaspoons of oil in a pan and saute it with cumin seeds. After they splutter add onions and fry till they become golden brown.
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Add capsicum and fry for a minute. Add salt, chilli powder and corainder powder and mix well. Now add the grated carrot and stir till the stuff becomes completely dry. Add finely chopped coriander leaves. Allow the mixture to cool.
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Take a lemon size ball from the roti dough and roll it into a small round of 5 inch diameter. Place 2 tb spoons of the carrot stuff in the centre. Bring all the edges to the center and seal it and make a ball.
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Roll the dough ball into thin chapathis dusting the dry wheat flour. Don't bother if the stuff slightly peeps out. Heat the tawa and cook on both sides with oil or ghee and serve with any raitha.