Capsicum Paratha Recipe – Easy Indian Flatbread with Spicy Filling

Last Updated on 4 months by Neha Deshmukh

Capsicum Paratha Recipe – Easy Indian Flatbread with Spicy Filling

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, delicious, and satisfying meals. And let me tell you, these Capsicum Parathas are it. I first made these when I was craving something spicy and comforting, and they’ve been a family favorite ever since. They’re perfect for a weeknight dinner, a weekend brunch, or even a packed lunch. Let’s get cooking!

Why You’ll Love This Recipe

These Capsicum Parathas are seriously addictive. They’re wonderfully flavorful, thanks to the vibrant capsicum filling spiced with a blend of aromatic powders. Plus, they’re surprisingly easy to make – even if you’re new to making parathas! They’re a fantastic way to sneak in some veggies, and honestly, who can resist a warm, flaky paratha?

Ingredients

Here’s what you’ll need to whip up these delicious parathas:

• 1 cup wheat flour (approx. 120g)
• ½ cup capsicum, finely chopped (approx. 75g)
• 1 teaspoon red chilli powder (approx. 5g)
• ½ teaspoon roasted jeera powder (approx. 2.5g)
• A tiny pinch of coriander powder
• 1 teaspoon garam masala powder (approx. 5g)
• Salt to taste
• Oil / ghee to toast (approx. 2-3 tbsp)

Ingredient Notes

A few little things that make all the difference!

• Roasted Jeera Powder: Don’t skip this! Roasting the cumin seeds before grinding them adds a lovely smoky depth to the filling. You can easily roast cumin seeds in a dry pan for a few minutes until fragrant, then grind them yourself.
• Oil vs. Ghee: Traditionally, ghee (clarified butter) is used for cooking parathas, giving them a rich, beautiful flavor. But oil works just as well, especially if you’re looking for a lighter option. I often use a neutral oil like sunflower or canola.
• Capsicum: I prefer using green capsicum, but you can experiment with red or yellow for a slightly sweeter flavor.
• Spice Level: Feel free to adjust the red chilli powder to your liking. If you like it really spicy, add a little more!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a nice big bowl, mix the wheat flour and salt. Gradually add water, a little at a time, and start bringing it together to form a soft dough.
2. Now, add about ½ tsp of oil to the dough and knead it well for about 5-7 minutes until it’s smooth and elastic. Cover it with a damp cloth and let it rest for at least 15 minutes. This resting time is key – it makes the parathas softer!
3. While the dough rests, let’s make the filling. In another bowl, combine the chopped capsicum, red chilli powder, roasted jeera powder, a tiny pinch of coriander powder, garam masala powder, and salt. Give it a good mix, then strain any excess water that releases from the capsicum. We don’t want soggy parathas!
4. Divide the dough into lemon-sized balls. I usually get about 5 parathas from this amount of dough.
5. Take one ball and roll it into a thick circle, about 4-5 inches in diameter.
6. Place a spoonful of the capsicum mixture in the center of the circle. Carefully gather the edges of the dough and pinch them together to completely seal the stuffing inside.
7. Gently flatten the stuffed ball with your hands, then roll it out gently into a thin paratha, dusting with flour to prevent sticking. Don’t worry if it’s not perfect – rustic is beautiful!
8. Heat a hot tawa (flat griddle) over medium heat. Place the paratha on the tawa and cook for about a minute or two on each side.
9. Drizzle a little oil or ghee around the edges and flip the paratha, cooking until both sides develop lovely golden-brown spots.

Expert Tips

• Don’t over-knead the dough: Over-kneading can make the parathas tough.
• Roll gently: Be gentle when rolling out the parathas, especially after stuffing. You don’t want to burst the filling!
• Hot Tawa is Key: A hot tawa ensures the parathas cook evenly and get those beautiful golden-brown spots.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply use oil instead of ghee for cooking.
• Spice Level Adjustment: My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick! Feel free to experiment with different chilli powders too.
• Whole Wheat vs. Refined Flour Option: I usually use whole wheat flour (atta) for extra fiber, but you can use refined flour (maida) for a softer, more delicate paratha. My grandmother always used a mix of both!

Serving Suggestions

These Capsicum Parathas are fantastic on their own, but they’re even better with a side of:

• Pickle (my personal favorite!)
• Yogurt (a cooling contrast to the spice)
• A simple dal (lentil soup)
• A side of fresh salad

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave. They’re best enjoyed fresh, though!

FAQs

Let’s tackle some common questions:

• Can I make the dough ahead of time? Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling.
• What is the best way to prevent the paratha from becoming hard? Don’t overcook them! And make sure to drizzle enough oil or ghee while cooking.
• Can I use a different type of chilli powder? Yes, you can! Kashmiri chilli powder will give you a vibrant color and mild heat.
• What can I serve with Capsicum Paratha besides pickle and yogurt? A simple chana masala (chickpea curry) or a side of raita (yogurt dip) would be delicious.
• How do I get the perfect golden-brown spots on the paratha? Make sure your tawa is hot enough, and don’t be afraid to add a little extra oil or ghee!