We are starting the third week of BM# 49, I will be sharing one of my favorite themes, Cooking for One/ Bachelor Cooking. So the recipes should either be for just one person or so simple that a bachelor can also cook. I would also say, when it's just for ourselves, we go so minimum. However, it's not to say that those dishes be just bread.
The idea behind this theme is to showcase recipes and combos that will be easy and entertaining for one person. First in the series is this stuffed Capsicum paratha. This is more like mixed into the flour so that it's not so hard for a bachelor to make or so time-consuming for one person to cook.
The thought came about when I was discussing with my colleague how to make the parathas healthier when we cook for ourselves. I only carry rotis for my lunch. So she was asking what to do when there are bits of vegetables lying around in the fridge. I was telling her that anything can go into the roti flour and you have different versions coming out.
In fact, most times, to be frank, other than Aloo Paratha, Hubby dear says he can't differentiate other stuffed parathas like if it is paneer paratha or gobi paratha, gobi parathas in another way! So we decided for a week we will make different vegetable rotis for lunch.
So the first in the series was this Bell Pepper paratha, I used only Green Capsicum. If you have other colours in it, the rotis would have turned out so colourful! Rest of the series you will get to read soon!
Green Pepper Parathas
Ingredients Needed:
Wheat Flour - 1 cup
Green Capsicum, grated - 1/2 cup
Salt to taste
Cumin Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Turmeric powder a pinch
Curds - 2 tbsp
Water to knead
Oil for cooking
Green Chilies / Ripe Green Chilies, finely chopped - 1 medium
How to make the pepper parathas
Wash and grate the peppers finely. Transfer to the mixing bowl, add salt, spice powders, curds, and mix well. Let it rest for 10 mins.
Then add the flour in batches to the mix directly and start kneading. Depending on how much moisture is there in the mix, you can add more flour, till you get a soft, nonsticky dough.
If you are ready to roll out, dust and roll out right away. Else you can refrigerate for a while and use later.
When making, remove, and keep it at room temperature for 30 mins, dust and roll out as discs.
Cook on a hot tawa on both sides, with oil.
Serve with vegetable subzi or simply with curds, pickle.
Varadas Kitchen says
This is one of the few veggies I have not tried in rotis. I loved the color of the paratha. Stuffed roti is a great option when cooking for one.
Priya Suresh says
Thats a brilliant idea of adding capsicum in parathas, well done Valli.
Sandhya Ramakrishnan says
I love the grated bell peppers in the paratha! This is an awesome idea to make the dough with the peppers. Makes it easier to roll.
Nivedhanams Sowmya says
delicious paratha!!! perfect in beautiful green color...
Suja Ram says
Brilliant idea to get capsicum mixed with the flour itself. As you say, any veggie or lentils can be added to the flour and there comes a different version.
Suma Gandlur says
People like my husband who are capsicum lovers would enjoy this.
Priya Srinivasan says
Lovely green valli!! Never used capsicum in paratha and i was thinking it to be a stuffed one!!!
vaishali sabnani says
This must have been really delicious...love the idea of this Paratha, a must try.
sneha datar says
Excellent pics, and a lovely green color of the parathas,an innovative idea to use capsicum in parathas.
Harini-Jaya R says
Very colorful parathas, Valli.
Sapana Behl says
I like capsicum in parathas.Yours looks so colorful and tasty.
Jayanthi says
Bell pepper paratha? First time I'm hearing it and they look awesome. I should try this one for sure.
Pavani N says
Very interesting and unique parathas with peppers in it. Looks colorful and delicious.
Archana Potdar says
Valli this is an unique paratha. Love it will make it with all the 3 colours