Ingredients

• wheat flour - 2 cup
• vegetable oil or ghee - 1 tbsp
• salt - 1/2 tsp
• water to mix
• For Filling:
• red capsicum - 1
• green capsicum - 1
• olive oil - 2 tbsp
• garlic - 2 tbsp, minced
• oil to shallow fry the parathas
• salt to taste

How to Make Toasted Garlic and Capsicum Paratha

• Combine all the ingredients with enough water and knead into smooth, soft dough.
• Keep covered for 1.5 hour.
• Roast both the capsicums, one at a time on flame till the skins are black.
• Wrap thenm in a kitchen towel and leave aside till cool enough to handle.
• Rub the capsicums to peel away the skin.
• Discard the seeds and chop the flesh.
• Heat olive oil in a fry pan and fry garlic till dark brown.
• Add the chopped capsicum and salt.
• Mix well and remove from fire.
• Divide the filling into 6 parts.
• Divide the dough into 12 balls.
• Roll out each ball into a disc with about 10 cm diameter.
• Spread one part of filling on one disc, leaving a thin margin all round.
• Moisten the edge of the disc with water and cover with another disc. Press all round the edge to seal.
• Use all the discs and filling thus.
• Lightly roll the stuffed discs to seal well.
• Heat a griddle and cook the parathas on both sides with oil or ghee till golden brown.
• Serve hot with cucumber raitha.