Capsicum and Spring Onion Paratha
by Tarla Dalal
Added to 197 cookbooks
This recipe has been viewed 89109 times
A unique paratha with a Mexican touch that you will relish! Thankfully, this tasty treat is also quick and easy to make because all the ingredients are combined with the whole wheat flour in one shot to make the paratha dough, rather than the cumbersome process of stuffing them.
You will surely enjoy the crunch of veggies, and the tingling notes of spices and herbs, which are abundant in this Capsicum and Spring Onion Paratha. Chop the capsicum finely, to make it easy to roll the parathas. Since very little oil is used in cooking these parathas , make sure you serve them immediately.
Diabetics are sure to enjoy this super tasty and healthy treat, which imparts an interesting international dimension to a routine meal, without taboo ingredients like maida and cheese.
- Combine all the ingredients in a deep bowl and mix well.
- Divide the dough into 5 equal portions.
- Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle)and cook the paratha using ¼ tsp of oil till golden brown spots appear on both the sides.
- Repeat steps 3 and 4 to make 4 more parathas.
- Serve immediately.
Nutrient values per paratha
| 87 kcal|| 2.7 gm|| 15.4 gm|| 1.6 gm|| 0.6 gm|| 9.4 mg|
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