Name: PANEER CAPSICUM PARATHA recipe by Shobha Keshwani at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Whole wheat flour .... 2 cups; Crumbled paneer .. 1/2 cup; Capsicum ............. 1/4 cup (Cut into small pieces); Onion .................... 1/4 cup (chopped finely); Green chillies ......... 1 (chopped finely); Garlic paste ........... 1 tsp; Coriander leaves .... handful ( you can use methi leaves too or both); Coriander powder ... 1/2 tsp; Cumin powder ........ 1/4 tsp; Turmeric powder .... 1/8 tsp; Red chilli powder .... 1/4 tsp ( or as per your taste); Salt ............. to taste; Oil .. as needed

ABOUT PANEER CAPSICUM PARATHA RECIPE

Stuffed parathas always make a delicious and filling breakfast / brunch / lunch / dinner. They can be served at any meal with some dry sabzi or just curd and pickle. Today I made some paneer capsicum stuffed parathas.

Ingredients Serving: 4

Whole wheat flour .... 2 cups
Crumbled paneer .. 1/2 cup
Capsicum ............. 1/4 cup (Cut into small pieces)
Onion .................... 1/4 cup (chopped finely)
Green chillies ......... 1 (chopped finely)
Garlic paste ........... 1 tsp
Coriander leaves .... handful ( you can use methi leaves too or both)
Coriander powder ... 1/2 tsp
Cumin powder ........ 1/4 tsp
Turmeric powder .... 1/8 tsp
Red chilli powder .... 1/4 tsp ( or as per your taste)
Salt ............. to taste
Oil .. as needed

Instructions

Knead the flour into a smooth and soft dough adding 2 tbsps of oil, salt to taste.
In a pan heat a little oil and add the garlic, green chilli and chopped onions. Saute for a minute and tip in the capsicum pieces. Add salt and dry spice powders.
Stir well and add the paneer and coriander leaves. Saute for half a minute.
Set the filling aside to cool.
Roll out a small portion of the dough, brush/smear a little oil on it and spoon the filling in the middle. Make into a small bundle.
Roll the roti lightly taking care that the filling does not come out.
Roast on a griddle, with a little ghee or oil.
Serve hot preferably with a tiny knob of butter.
It can be served with curd and pickle.

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