Flavorful Carrot & Capsicum Stuffed Whole Wheat Paratha
50 minutes
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About Flavorful Carrot & Capsicum Stuffed Whole Wheat Paratha
Craving a flavorful and healthy flatbread? These Carrot & Capsicum Stuffed Whole Wheat Parathas offer a vibrant twist on a classic Indian staple. Imagine biting into a soft, whole wheat paratha filled with the sweetness of grated carrots, the satisfying crunch of capsicum, and the warmth of aromatic spices.These nutrient-packed parathas are surprisingly easy to make, perfect for a quick and wholesome meal any time of day. They're a delicious way to sneak more veggies into your diet!Enjoy them hot off the griddle with a dollop of cool yogurt or your favorite chutney for a truly satisfying experience. Trust me, these parathas are a game-changer.
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
For the Dough
- 2 cup Whole Wheat Flour whole
- 2 tsp Salt
- 1 cup Water or as needed
For the Filling
- 2 Carrots grated, medium
- 1 Bell Peppers capsicum, finely chopped, green, medium
- 1 Onion finely chopped, medium
- 1/2 tsp Chili Powder red
- 1 tsp Cumin Seeds
- 1 tsp Coriander Powder
- 2 tbsp Oil for sautéing
- 2 tbsp Coriander Leaves finely chopped, fresh
For Cooking
- 2 tbsp Oil Or Ghee for cooking the parathas
- Whole Wheat Flour as needed, for dusting, whole
Instructions
- In a large bowl, combine the whole wheat flour and salt. Gradually add water, mixing until a soft, pliable dough forms. Knead the dough for 5-7 minutes until smooth and elastic. This develops the gluten, resulting in softer parathas. Cover the dough and let it rest for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll.
- While the dough rests, prepare the filling. Grate the carrots, finely chop the onion and capsicum, and set aside.
- Heat oil in a pan over medium heat. Add cumin seeds and sauté until fragrant. Add the chopped onions and sauté until translucent and lightly golden.
- Add the chopped capsicum and sauté for a minute. Stir in the red chili powder, coriander powder, and salt. Mix well.
- Add the grated carrots and cook until the mixture is dry and the carrots have softened slightly. Stir in the chopped coriander leaves. Remove from heat and let the filling cool completely.
- Divide the dough into lemon-sized balls. Roll each ball into a thin circle about 5 inches in diameter. Place 2 tablespoons of the cooled filling in the center of each circle.
- Bring the edges of the dough together to enclose the filling completely, forming a ball. Gently flatten the ball and roll it out again into a thin paratha, dusting with flour as needed.
- Heat a flat griddle or tawa over medium heat. Cook the paratha on each side for 2-3 minutes, or until golden brown spots appear, using oil or ghee as needed. Serve hot with your favorite raita or chutney.
Recipe Notes
Good To Know
- For extra crunch and depth of flavor, add a handful of finely chopped nuts like cashews or peanuts to the filling mixture before stuffing the parathas.
- If you want a richer flavor, sauté the grated carrots, capsicum, and onions with a pinch of garam masala and cumin seeds for 2-3 minutes before mixing them into the dough or as the stuffing.
- To keep the parathas soft for lunch boxes, brush them with ghee or butter immediately after cooking and wrap in a clean kitchen towel to retain moisture.
- For a vegan option, substitute ghee with a neutral vegetable oil both in the dough and for roasting the parathas, and serve with a non-dairy yogurt dip or chutney.
Expert Tips
- Don't overfill the parathas, as this can make them difficult to seal and cook evenly. Aim for about 1-2 tablespoons of filling per paratha.
- For perfectly round parathas, use a cookie cutter or a small bowl to trim the edges after rolling them out.
- Experiment with different fillings! Try adding grated cheese, cooked potatoes, or spinach to your parathas for a unique twist.
Storage Instructions
- Store leftover parathas in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat in a dry skillet or microwave until warmed through.
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Recipe Nutrition
Calories: 229kcalCarbohydrates: 48gProtein: 6gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gFiber: 2gSugar: 1g
Subhashni Venkatesh
Articles: 165
6 Comments
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Such a perfect dish! Thank you.
Looks so wonderful! Thanks for posting.
Absolutely fantastic! Thanks for the recipe.
Wow, this looks fantastic!
Such a flavorful dish! Can’t wait to taste it.
I just love Pranthas !!!
