Cheesy Capsicum Parathas: A Flavorful Fusion Breakfast
15 minutes
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About Cheesy Capsicum Parathas: A Flavorful Fusion Breakfast
Savor the irresistible fusion of East meets West with these Cheesy Capsicum Parathas! Imagine biting into flaky, pan-fried flatbreads filled with a melty, cheesy center punctuated by the crunch of bell peppers and the zing of green chilies.Aromatic cumin seeds add a warm, savory depth to this comforting filling. These parathas are perfect for a delightful breakfast or a leisurely brunch.Enjoy them with a dollop of cooling yogurt or your favorite chutney for a truly satisfying and unforgettable meal.
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See the 30-Day PlanRecipe Time & More
Prep10 minutes
Cook5 minutes
Total15 minutes
Ingredients
For the Filling
- 0.5 cup Cheese grated
- 0.5 cup Bell Peppers chopped, green, yellow, or red
- 2 Chilies chopped, green
- 0.25 tsp Chili Powder red
- 0.25 tsp Cumin Seeds
- 1.5 tsp Salt or to taste
For the Dough
- 1 cup All-Purpose Flour maida
- 1.5 tsp Salt or to taste
- Oil for cooking and dough
Instructions
- In a large bowl, combine the all-purpose flour and salt. Gradually add water and a tablespoon of oil to form a soft, pliable dough. Knead for 5-7 minutes until smooth and elastic. This develops the gluten, resulting in softer parathas.
- Cover the dough with a damp cloth and let it rest for at least 20 minutes. This allows the gluten to relax, making the dough easier to roll.
- In a separate bowl, combine the grated cheese, chopped bell peppers, green chilies, red chili powder, cumin seeds, and salt for the filling.
- Divide the dough into equal-sized balls. Roll each ball into a thin circle.
- Place a spoonful of the cheese and capsicum filling in the center of each dough circle.
- Bring the edges of the dough together to enclose the filling completely, forming a ball. Gently flatten the stuffed ball.
- Roll out the stuffed ball into a paratha, ensuring the filling remains sealed inside.
- Heat a flat griddle or tawa over medium heat. Cook the paratha for 2-3 minutes per side, or until golden brown spots appear and the cheese melts. Drizzle with oil as needed while cooking.
- Serve the hot Cheesy Capsicum Parathas with yogurt or chutney.
Recipe Notes
Good To Know
- For an extra flavor punch, mix a little freshly chopped coriander and a squeeze of lemon juice into the cheese and capsicum stuffing just before filling the parathas.
- If you prefer a smokier taste, lightly roast the chopped bell peppers and green chilies on an open flame or in a dry pan before mixing them into the stuffing.
- To ensure the cheese doesn’t ooze out while rolling, keep the dough slightly thicker than usual and seal the edges well by pinching and flattening carefully.
Expert Tips
- Use a combination of cheeses for a richer flavor profile. A blend of mozzarella and cheddar, or paneer and ricotta, works well.
- For even cooking, roll the parathas to a uniform thickness. Use a lightly floured surface to prevent sticking.
- Serve these parathas hot with a side of raita or chutney for a complete meal.
Storage Instructions
- Leftover parathas can be cooled completely, wrapped in parchment, and stored in the refrigerator.
- Reheat on a hot tawa (griddle) to regain their crispness before serving.
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Recipe Nutrition
Calories: 118kcalCarbohydrates: 2gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 1710mgFiber: 1gSugar: 1g
Sreemoyee Bhattacharjee
Articles: 103
4 Comments
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Looks so yummy! Excited to make it.
Such a great recipe! Can’t wait to try it.
This is awesome! Can’t wait to cook it.
This looks so good! Can’t wait to cook it.