A real treat for those who like the sweet, peppery taste of red bell peppers – these pepper parathas are fine on their own, but with curry, dal or raita makes a very satisfying farm-style meal.
(for 10 to 12 parathas)
3 cups chapati flour (whole wheat flour from India)
2 fresh and firm red bell peppers
1 tablespoon kasuri methi
1 teaspoon cumin
1/2 teaspoon salt or to taste
Bell Peppers: Wash thoroughly and in a plate or a big bowl, grate the bell peppers with a grater. Start from the bottom and when you reach the top most, discard it. Some seeds join the fun and keep them for extra ruchi.
Paratha Dough: In a big bowl, take the chapati flour. Add kasuri methi, cumin and salt. Mix well. Make a well in the center of the flour and add the grated and juicy bell pepper. Combine into the flour with your fingertips, then gradually knead in enough water or yogurt to make soft dough. Cover the bowl and let the dough rest for atleast 30 minutes.
Pepper Paratha: Divide the dough into equal sized pieces and shape each piece into a round. On a lightly flour-sprinkled counter, roll out each round into a 5 to 6 inch circle. Keep the rounds that you are not working on covered, to prevent them from drying out. Heat a cast-iron pan. Place the paratha and cook, turning and moving gently with a spatula until golden each side. Brush ghee or peanut oil, if you like, during cooking.
Remove the pepper parathas from the skillet and serve immediately with curry, dal, kurma or raita for a good meal.
Pepper Parathas with Dal Makhani for a Dhaba style Meal Today