Pepper Parathas with Red Bell Peppers

Red Bell Pepper Filled with Grated Red Bell Pepper

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.

Pepper Parathas with Red Bell Peppers
(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
Pepper Parathas with Dal Makhani for a Dhaba style Meal Today


  • By Nirmala, February 15, 2010 @ 11:05 pm

    Real unique combo! I bet this should taste best wtih som pickle and curds! A must try Indira!

  • By DK, February 16, 2010 @ 2:11 am

    Get me your address! I am going to come for lunch :) Somehow I am looking forward to eating food made by you! Warm, Hearty and full of love it sure will be!

  • By simplyfood, February 16, 2010 @ 3:22 am

    Very innovative and creative ,I would never have thought to try this combo.

  • By rashmi, February 16, 2010 @ 7:36 am

    nice one….unique style….
    next time i go for vegetables shopping i am gonna get red bell pepper for parathas…

  • By Ranjan, February 17, 2010 @ 4:01 am

    Indira sounds really nice, I will be trying this at the weekend. Is there a receipe on Dal Mahkhani please? thanks

  • By vineela, February 17, 2010 @ 12:54 pm

    Love the pepper paratha,Indira thanks for sharing.

  • By aarthi, February 17, 2010 @ 5:54 pm

    looks very nice… I am going to try it soon :)

  • By ruchikacooks, February 17, 2010 @ 8:19 pm

    Parathas look very nice and colorful. Now a days we are adding a salad to the lunch or dinner. Lettuce kosumbari was also tasty one to try and keep.

    I missed the sprouts biryani post, I have got some growing in the backyard :)
    Will make it for sure, now that all ingredients are handy.

  • By Madhu, February 18, 2010 @ 12:54 pm

    Red pepper paratha, very creative. Will try this for sure.. thanks for the recipe, looks very delicious.

  • By BDSN, February 18, 2010 @ 4:09 pm

    Hi Indira,
    Is it ok to make a paste of red bell peppers and add to dough or should it only be grated?

  • By leena, February 19, 2010 @ 4:55 am

    Hi Indira, As i like peppers very much,i liked the idea of making paratha’s with them.Thanks definetly will try.

  • By turmericnspice, February 21, 2010 @ 8:49 pm

    Very creative idea, will try it out. Thanks!!!

  • By madhu.g, February 22, 2010 @ 10:18 am

    good combination of healthy and tasty recipe.

  • By Indira, February 24, 2010 @ 5:16 am

    Thanks for your comments. Peppers make pleasing parathas. Hope you get a chance to make them at home.

    Dear DK: You must know that you are always welcome to our home. Let me know when you are here. I will keep the dining table ready full of your favorites.:)

    Ranjan: They tasted good and hope you like them too.
    I haven’t written Dal Makhani recipe yet on Mahanandi. One of these days.:)

    Ruchika: That’s good you are adding kosambaris to your meals.
    Homegrown brussel sprouts will make flavorful dishes.

    BDSN: Paste works fine. It would be good and noticeable to make the paste in coarse consistency rather than smooth paste.

  • By Hema, March 8, 2010 @ 10:46 am

    Good to see the another version to make paratha. Yummy!!!

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