Toasted Garlic and Capsicum Paratha

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Toast Recipe
Difficulty: Medium

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  • 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.