Green Pepper Parathas | How to make Pepper Stuffed Parathas

We are starting the third week of BM# 49, I will be sharing one of my favorite theme, Cooking for One/ Bachelor Cooking. So the recipes should either be for just one person, or so simple that a bachelor can also cook. I would also say, when it's just for ourselves, we go so minimum. However it's not to say that those dishes be be just bread.

The idea behind this theme, is to showcase recipes and combos that will be easy and entertaining for one person. First in the series is this stuffed Capsicum paratha. This is more like mixed into the flour, so that it's not so hard for a bachelor to make or so time consuming for one person to cook. The thought came about when I was discussing with my colleague on how to make the parathas more healthier, when we cook for ourselves. I only carry rotis for my lunch. So she was asking what to do when there are bits of vegetables lying around in the fridge. I was telling her that anything can go into the roti flour and you have different versions coming out.

Infact most times, to be frank, other than Aloo Paratha, Hubby dear says he can't differentiate other stuffed parathas, like if it is paneer paratha or gobi paratha, gobi parathas in another way ! So we decided for a week we will make different vegetable rotis for lunch. So the first in the series was this Bell Pepper paratha, I used only Green Capsicum. If you have other colours in it, the rotis would have turned out so colourful!

Rest of the series you will get to read soon!

Green Pepper Parathas

Ingredients Needed:

Wheat Flour - 1 cup
Green Capsicum, grated - 1/2 cup
Salt to taste
Cumin powder - 1/2 tsp
Garam Masala - 1/4 tsp
Turmeric powder a pinch
Curds - 2 tbsp
Water to knead
Oil for cooking
Green Chilies / Ripe Green Chilies, finely chopped - 1 medium

How to make the pepper parathas

Wash and grate the peppers finely. Transfer to the mixing bowl, add salt, spice powders, curds and mix well. Let it rest for 10 mins.

Then add the flour in batches to the mix directly and start kneading. Depending on how much moisture is there in the mix, you can add more flour, till you get a soft, non sticky dough.

If you are ready to roll out, dust and roll out right away. Else you can refrigerate for a while and use later.

When making, remove and keep it at room temperature for 30 mins, dust and roll out as discs.

Cook on a hot tawa on both sides, with oil.

Serve with vegetable subzi or simply with curds, pickle.


You can add all colours of bell pepper for more colourful paratha.

Instead of mixing in the flour, you can stuff by sauteing the mix in oil, even add onions for more taste or even add aloo for more binding.

This way, it's easy breezy dish.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 48

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