Roasted red pepper is used a lot in some cuisines. Whenever I have tried recipes with roasted red pepper the family has loved it. That is when it struck me, why not try parathas with this delicious vegetable? I love to experiment with filling or additives for flatbreads. I make flatbreads everyday and the plain ones get monotonous. Besides these flavored parathas work well in packed lunches. For this paratha I used one red pepper and one tomato as the flavoring agent.
As with everything else using red bell pepper we loved the flavor of the parathas. When I made them in the morning I was running a little late. The dough had not soaked through but I had no time to let it rest. So I made squares instead of rounds. And I left the dough for dinner as is. In the evening I made the rest of the parathas. By this time the dough had rested hours and the parathas were a lot easier to roll and the edges were smooth. If you have time, let the dough rest for half an hour or more.
You will need for 8 parathas
3 cups whole wheat
1 red bell pepper
1 tomato
1 tsp. kalonji or onion seeds
1 tsp. crushed black pepper
1/2 tsp. turmeric powder
salt to taste
Wash and clean the red pepper. Stick a fork into it near the stem. Roast it on high heat turning it over using the fork. Make sure it chars on all sides. Place the charred pepper in aluminium foil and wrap it up like a package. Keep aside for 15 minutes.
Skin the pepper and cut it into big chunks. Chop the tomato into big pieces too. Blend the two together. I prefer not to blend it until completely smooth, I leave some visible pieces. Mix it with all the other ingredients and knead into a soft dough. Let it rest for 10-15 minutes.
Meanwhile heat a flat griddle pan, I use cast iron. Divide the dough into 8 portions. Using wheat flour to ensure it does not stick roll out one portion until it is the size of your palm. Fold in from all sides and them roll out again to form a large square about a fourth of an inch thick.
Place it on the hot pan and let it cook on one side. Flip it over and cook the other side.
Turn over one more time to ensure the first side is completely cooked. Take it off heat and repeat for the other portions of dough. Serve with pickle.
Enjoy!
As with everything else using red bell pepper we loved the flavor of the parathas. When I made them in the morning I was running a little late. The dough had not soaked through but I had no time to let it rest. So I made squares instead of rounds. And I left the dough for dinner as is. In the evening I made the rest of the parathas. By this time the dough had rested hours and the parathas were a lot easier to roll and the edges were smooth. If you have time, let the dough rest for half an hour or more.
You will need for 8 parathas
3 cups whole wheat
1 red bell pepper
1 tomato
1 tsp. kalonji or onion seeds
1 tsp. crushed black pepper
1/2 tsp. turmeric powder
salt to taste
Wash and clean the red pepper. Stick a fork into it near the stem. Roast it on high heat turning it over using the fork. Make sure it chars on all sides. Place the charred pepper in aluminium foil and wrap it up like a package. Keep aside for 15 minutes.
Skin the pepper and cut it into big chunks. Chop the tomato into big pieces too. Blend the two together. I prefer not to blend it until completely smooth, I leave some visible pieces. Mix it with all the other ingredients and knead into a soft dough. Let it rest for 10-15 minutes.
Meanwhile heat a flat griddle pan, I use cast iron. Divide the dough into 8 portions. Using wheat flour to ensure it does not stick roll out one portion until it is the size of your palm. Fold in from all sides and them roll out again to form a large square about a fourth of an inch thick.
Place it on the hot pan and let it cook on one side. Flip it over and cook the other side.
Turn over one more time to ensure the first side is completely cooked. Take it off heat and repeat for the other portions of dough. Serve with pickle.
Enjoy!
I always make plain parathas and I should try flavoring them. Roasted bell pepper seems like a nice flavor to add to parathas.
ReplyDeleteRoasted pepper must have given a unique burnt ,peppery flavor to the parathas.Love to try them.
ReplyDeleteI've never tried roasted pepper in parathas....these look super yummy!Jayanthi(sizzlingveggie)
ReplyDeleteWhat a cool and colorful idea to add red pepper paste to parathas. They look delicious.
ReplyDeleteThis flavored parathas sounds very interesting.
ReplyDeleteRoasting peppers seem such a fun thing to do. I am sure these parathas were yum.
ReplyDeleteI love this idea....red pepper is a favorite at home. This paratha looks fiery red and wonderful!
ReplyDeleteBesides the flavor, red pepper has lent a beautiful color to the parathas.
ReplyDeleteNever tried adding roasted red pepper in parathas, sounds seriously very interesting..
ReplyDeleteI love the flavor of roasted red pepper in anything - especially home made ones - these parathas must have been delicious
ReplyDelete