How is this week treating you all? I am spending lots of time with my little munchkin Adoria, because her daycare is reopening in the first week of August. So I try to spend as much as time I can with her.
I think that’s a Mommy talking. 😉
Alright, now let’s begin talking about the recipe. As you can see here, I am presenting you an incredible Indian flatbread recipe.
Why am I sharing a stuffed flatbread on a summer day?
Well, at some places weather still is hot. But here its switching too fast. Don’t be surprised if I share a summer recipe one day saying it’s hot here, and the next day I share a comfy and cozy fall/winter recipe saying it’s cold here. 😉
So what I mean is — get ready girls and boys, be prepared for my mixed bag of recipes on this website during the coming days! 😉
Coming to the flatbread (parathas) again; I am certainly out of words for these Parathas. I mean it! There really aren’t enough words to describe these yummylicious stuffed parathas.
They are very yummy and full of lip-smacking flavors.
There is a rule for eating these scrumptious parathas. These should just be eaten without talk. Yes, enjoy them without talking. That’s a true bliss. First enjoy and THEN talk about how awesome they were! 🙂 I think it’s a fair deal.
And anyone who eats these parathas would get a nice chance to talk about these beauties, and he or she would certainly have lots to talk about them. Or may be the satisfied soul would talk on his/her behalf. So all in all these are AMAZING to enjoy without saying a single word.
And BTW, do you know who made this rule? Well, it was made by Yours Truly. I am sure once you eat these, you will know why I made this rule. 🙂
These parathas would leave you saying YUM for sure. And I know for real that every single paratha would do that. It’s a humble duty of such a nice paratha to make you happy! And all parathas will play their role nicely. 😉
Let me tell you an interesting incident about these beauties!
One of my memories of this ‘Pepper Onion Potato Paratha’ is a story soon after my wedding, during my post-wedding rituals.
To celebrate the addition of the newest member in the family, and to celebrate every fortune she brings at the new home, there is a wedding ritual at my in-laws place.
When the daughter-in-law comes for the first time, she cooks a meal for the family and get rewards and blessings for that. Cool, isn’t it? It’s also the time to know more about all the family members, and their tastes in life. What could be better than the food itself?
So when I visited my in-laws’ place for the first time, I followed the same ritual. And I decided to make this ‘Pepper Onion Potato Paratha’ for my first breakfast ceremony. I was so anxious to cook at a new place, but Abhishek encouraged me, and he stood beside me in the kitchen all the time. Finally I cooked my meal and kept my fingers crossed. Abhishek tasted everything, and he said one word ‘JUST AWESOME’.
Everyone loved these parathas. In fact they all just fell in love with this ‘Pepper Onion Potato Paratha’.
After having just the first bite, my Father-in-law said: “these are beyond incredible. I am declaring it a winner”! #proudmoment #jackpot 🙂
Honestly, they turned out so damn delicious. Yeah! My food won their hearts! These parathas have helped me at tough times, and helped me in winning everyone’s hearts! 😉
These parathas are perfectly balanced with a handsome amount of spices.
Here are 6 strong reasons to inspire you to make these delights:
- These are vegan.
- These are spicy.
- These are sweet.
- These are tangy.
- These are really easy to make.
- They have lots of veggies.
You will just need some chilled yogurt or pickle to accompany these parathas.
Their stuffing is incredible. I mean, pepper, onions, potatoes are a match made in heaven. You will certainly love it!
There is a special ingredient to this stuffing, which is ‘coriander seeds’. Do not try these parathas without these seeds. I must say this is the key ingredient here!
If you use butter for roasting, these will surely turn out to be divine. But if you are calorie conscious, simply opt for olive oil. These would still come out very delightful.
Here are some general basics about stuffed parathas. Stuffed parathas are whole wheat Indian flat bread. Stuffing can vary from potatoes, peas, onion, zucchini, pepper, cauliflower, cabbage, paneer, radish, carrot, cheese, and so on.
Stuffed parathas are what I ate many times while growing up. And it’s still my preferred go to choice.
Do you want to know what I love the most about these Parathas? Well, I love the combination — the crispy outer layer, and the stuffed spicy inner layer. Mmmm, just dip these in chilled yogurt. And you will be on TOP of this world.
Making parathas are easy and simple. And it doesn’t take much time.
You can even prepare stuffing and dough a day before, if you want them quick. And then make these parathas in the morning for breakfast. It’s that EASY.
Oh, and one important reminder: don’t forget to add coriander seeds 🙂 Add them, and you will LOVE these flavorful breads.
It is a breakfast meal which is simple, delicious and healthy too.
Do we need to ask for more? I think not.
So let’s learn to make these awesome Pepper Onion Potato Parathas.
Add wheat flour, salt and enough water to make a soft dough to a mixing bowl. Knead well, cover with a wet muslin cloth or plastic wrap. Keep aside for 15 minutes. Divide the dough into 8 equal sized balls. Keep aside.
Heat oil in a pan. Add coriander seeds, mustard seeds, cumin seeds and asafetida. When the seeds start to crackle add onion and bell pepper. Sauté for 3-4 minutes. Add boil potatoes, and roughly mix with the back of spatula. Now add all the spices and mix well. Cook for 2-3 minutes.
Add chickpea flour and mix well. Cook for 4-5 minutes or till the stuffing dries. Remove from heat and let it cool completely. Divide the prepared stuffing into 8 equal sized balls and keep aside.
Roll out one dough ball into a circle of 4″ diameter. Apply a little oil, and place one mixture ball in the center of the dough circle. Bring together all the sides in the center and seal tightly. Press lightly to seal the edges well. Roll out again into a circle of 6″ diameter with the help of some flour.
Heat a pan. Roast rolled circles from both sides. Apply a little oil on both sides, and roast until golden brown.
- whole wheat flour - 2 cup
- a pinch of salt
- water for kneading dough
- oil - 2 tbsp
- coriander seeds - 1½ tsp
- cumin seeds - ½ tsp
- mustard seeds - ½ tsp
- pinch of asafetida
- bell pepper, chopped - ¾ cup (I have used red)
- onion, chopped - ¾ cup
- medium size potatoes, peeled, boiled and halved - 4-5
- chili powder - 1 tsp
- coriander powder - ½ tsp
- turmeric powder - ¼ tsp
- garam masala powder - ¼ tsp
- dried mango powder - ¾ tsp
- sugar - 1 tsp (optional)
- chickpea flour - 2 tbsp
- chaat masala - ¼ tsp
- finely chopped coriander (dhania) - 2 tbsp
- salt to taste
- some extra wheat flour for rolling
- butter or oil for roasting
- Add wheat flour, salt and enough water to make a soft dough to a mixing bowl.
- Knead well, cover with a wet muslin cloth or plastic wrap.
- Keep aside for 15 minutes.
- Divide the dough into 8 equal sized balls. Keep aside.
- Heat oil in a pan. Add coriander seeds, mustard seeds, cumin seeds and asafetida.
- When the seeds start to crackle add onion and bell pepper. Sauté for 3-4 minutes.
- Add boil potatoes, and roughly mix with the back of spatula.
- Now add all the spices and mix well. Cook for 2-3 minutes.
- Add chickpea flour and mix well. Cook for 4-5 minutes or till the stuffing dries.
- Remove from heat and let it cool completely.
- Divide the prepared stuffing into 8 equal sized balls and keep aside.
- Roll out one dough ball into a circle of 4″ diameter.
- Apply a little oil, and place one mixture ball in the center of the dough circle.
- Bring together all the sides in the center and seal tightly. Press lightly to seal the edges well.
- Roll out again into a circle of 6″ diameter with the help of some flour.
- Heat a pan. Roast rolled circles from both sides. Apply a little oil on both sides, and roast until golden brown.
- Repeat with the remaining dough and filling to make more parathas. Serve hot with your favorite pickle and raita.