Carrot Parathas With Capsicum Filling Recipes

Steps:

• Method for preparing dough.
• Grate carrot.
• To the atta add the grated carrot and all the other.
• ingredients mentioned above.
• Make dough by adding enough water.
• Rest for half an hour.
• Divide the dough into 10 equal portions.
• Method for preparing filling.
• Cut green and red capsicum very finely.
• If possible you can grate the capsicums also.
• Cut green chillies very finely.
• Heat kadai with little oil.
• Add 1/4 tsp jeera.
• Then add green chillies and both the capsicums.
• Fry for about 5 mts. adding salt.
• Add crumbled paneer and cut coriander leaves.
• Mix well and remove from fire.
• Cool and divide into 10 balls and use as stuffing.

Steps:

• Sieve flour and salt in a large bowl.
• Add water, a little at a time, and knead well to make a dough.
• Cover.
• Keep aside for 30 minutes.
• Now mix all the ingredients listed under carrot and cheese filling in a bowl.
• Divide the dough into 8 balls.
• Roll each ball into a paratha.
• Place spoonfuls of the carrot-cheese filling on each paratha.
• Bring together the edges of the paratha and seal completely.
• Roll out the parathas, one at a time.
• Heat a tsp.
• or two of ghee/oil on a flat bottomed pan (tava).
• Shallow fry the paratha with ghee on one side.
• When light brown specs begin to appear,flip the side, and shallow fry on the other side also briefly.
• Remove from tava.
• Wipe off excess oil on clean kitchen paper napkins.
• Likewise, repeat for all the parathas.
• Serve hot!

Steps:

• Mix together grated carrots and flours in a bowl. Mix in cumin, cilantro, garam masala, and salt. Let sit in the refrigerator for 10 minutes.
• Remove from the refrigerator and form a golf ball-sized piece of dough into a ball. Roll ball out into a thick flatbread (paratha). Repeat with remaining dough.
• Heat a cast iron pan or griddle (or tawa) over medium heat. Add paratha in batches and cook until brown spots appear on both sides, about 5 minutes per side.
• Cook with or without ghee on a tawa or a heavy bottomed pan till brown spots appear on both sides.