by Tarla Dalal
4/5 stars 100% LIKED IT
Added to 84 cookbooks
This recipe has been viewed 45624 times
Another blend of Indian and international flavours, that is sure to steal your heart! It's a favourite with me as it has corn, cheese and capsicum. Coloured capsicum makes these Parathas rather good-looking; and it's easy to tempt anyone to taste them! It is advisable to use cooking or mozzarella cheese for the stuffing as it melts well.
- Divide the stuffing into 6 equal portions and keep aside.
- Divide the dough into 12 equal portions and roll out each portion of dough into a 125 mm. (5") diameter circle using a little flour for rolling.
- Cook on a hot tava (griddle) on both sides till they are half done.
- Place a half cooked roti on a flat dry surface, place one portion of the stuffing in the centre and spread it evenly.
- Place another half cooked roti on top and press lightly.
- Cook the paratha on a tava (griddle) over a medium flame using soya oil till both sides are golden brown.
- Repeat with the remaining dough circles and stuffing to make 5 more parathas.
- Serve hot.
Nutrient values (Abbrv) per paratha
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