Onion, Cheese and Pepper Parathas
by Tarla Dalal
Added to 325 cookbooks
This recipe has been viewed 58426 times
Parathas are sustaining and wholesome. Parathas served for breakfast with curds and a pickle are the staple food for most north indians. I actually came across this recipe quite accidentally while preparing a batch of pepper cheese sticks to serve with soup for dinner. I was left with a portion of the same dough, which on the following morning, i rolled out and cooked on a tava (griddle) like a paratha. The parathas surprisingly tasted much better than the soup sticks i had for dinner. So here is the recipe which you must try. These parathas taste best when they are served as soon as they are prepared.
- Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Keep aside to cool.
- Combine all the ingredients including the onions in a deep bowl and knead into a soft dough using enough water.
- Divide the dough into 8 equal portions and roll each portion into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook each paratha on a medium flame, using little oil, till it turns golden brown in colour from both the sides.
- Serve immediately with fresh curds.
Nutrient values per serving
|Vitamin A||39.8 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.9 mg|
|Vitamin C||0.9 mg|
|Folic Acid||7.7 mcg|
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