Chili parantha/purontha/paratha is very delicious with its fruity flavour. Here I have used three types of mild taste chilies. It can be said very healthy as peppers have many health benefits. Here is the whole process how I made it:
Ingredients
2 shimla mirch/capsicum
2 green pepper
1 green chili (optional)
4 spring onion with leaves
handful of finely chopped cilantro
1 inch piece of ginger
1 tsp of mango powder/amchoor
salt to taste
1 tsp of garam masala
2 cups of wheat flour
1 cup of water
1/4 cup of wheat flour for rolling/plethan
oil for shallow frying
Method
1. Wash all the chilies/mirchies, ginger and spring onion.
2. Cut the capsicum and peppers and just pulse it 2/3 times in small zar of mixer or grate it or can do it in chopper.
3. Now take this into a clean cotton cloth and squeeze its water into a bowl just like we squeeze cloth with hands.
4. Now take out this mixture in a plate.
5. Grate the ginger and finely chop the spring onion leaves and its bulbs very finely.
6. Now mix the ginger, onion, cilantro and both the chilies and mix well. Just before filling the parantha add salt, mango powder and garam masala. If salt is added earlier, it will leave water and will be difficult to fill and roll the parantha, Therefore, just add it, while you are ready to stuff the prantha.
7. Now Take the wheat flour into a big plate/bowl. Add water and make a soft dough with squeezed water capsicum and peppers. If needed more, then add the normal water. Dough will be of light green color due to chilies squeezed water.
8. Keep it aside for 5 minutes.
9. Next make four balls/peda out of the it.
10. Roll one ball/peda with rolling pin on wooden surface/chakla with the help of plethan/flour.
11. Now add all spices and salt to stuffing and give it a good stir.
12. Now put handful of this mixture on the rolled roti and gather all its sides and make the stuffed flat ball/peda.
13. apply the plethan/dry flour to its both sides and again roll it with rolling pin in round shape very gently/light hand.
14. Heat the tava/pan. Now put this stuffed rolled parantha on the heated tava/pan.
15. When it seems little bit dry. turn it to the other side.
16. Now apply oil to its both sides and cook it till crispy.
17. Yummy chilies parantha is ready to enjoy.
Tip
1. Use the green pepper which is generally very mild in taste whereas the long green pepper are little bit hot.
2. Green chili can be added too, if you want to make it very hot and spicy.
Enjoy Healthy Cooking!!!
See more recipes too:
Kuttu Flour Puda or Chilla
Chili Chilla
Spicy Grilled Baby Corn Kabab
Namkeen Puda or Chilla
Bread Tikki chaat
Corn stuffed Mirch Pakoras
Double Colored Rice Poori
Kale Patra or Patoud
Mathi or Mathiyan
Papaya Parantha
Kuttu &sweet Potato Roti
Ajvaini Lacha Parantha
Boiled Rice Parantha
Bread Loaf
Mooli Wali Makki roti
Plain Makki Ki Roti
sweet Bread (Tutti Frutti)
Totilla's bhatoore
Tortilla Tandoori roti
-------------
Reproduction of the contents of this blog, without permission, in whole or in part, is strictly prohibited.
2 shimla mirch/capsicum
2 green pepper
1 green chili (optional)
4 spring onion with leaves
handful of finely chopped cilantro
1 inch piece of ginger
1 tsp of mango powder/amchoor
salt to taste
1 tsp of garam masala
2 cups of wheat flour
1 cup of water
1/4 cup of wheat flour for rolling/plethan
oil for shallow frying
Method
1. Wash all the chilies/mirchies, ginger and spring onion.
2. Cut the capsicum and peppers and just pulse it 2/3 times in small zar of mixer or grate it or can do it in chopper.
3. Now take this into a clean cotton cloth and squeeze its water into a bowl just like we squeeze cloth with hands.
5. Grate the ginger and finely chop the spring onion leaves and its bulbs very finely.
6. Now mix the ginger, onion, cilantro and both the chilies and mix well. Just before filling the parantha add salt, mango powder and garam masala. If salt is added earlier, it will leave water and will be difficult to fill and roll the parantha, Therefore, just add it, while you are ready to stuff the prantha.
7. Now Take the wheat flour into a big plate/bowl. Add water and make a soft dough with squeezed water capsicum and peppers. If needed more, then add the normal water. Dough will be of light green color due to chilies squeezed water.
8. Keep it aside for 5 minutes.
10. Roll one ball/peda with rolling pin on wooden surface/chakla with the help of plethan/flour.
11. Now add all spices and salt to stuffing and give it a good stir.
12. Now put handful of this mixture on the rolled roti and gather all its sides and make the stuffed flat ball/peda.
13. apply the plethan/dry flour to its both sides and again roll it with rolling pin in round shape very gently/light hand.
14. Heat the tava/pan. Now put this stuffed rolled parantha on the heated tava/pan.
15. When it seems little bit dry. turn it to the other side.
16. Now apply oil to its both sides and cook it till crispy.
17. Yummy chilies parantha is ready to enjoy.
Tip
1. Use the green pepper which is generally very mild in taste whereas the long green pepper are little bit hot.
2. Green chili can be added too, if you want to make it very hot and spicy.
Enjoy Healthy Cooking!!!
See more recipes too:
Kuttu Flour Puda or Chilla
Chili Chilla
Spicy Grilled Baby Corn Kabab
Namkeen Puda or Chilla
Bread Tikki chaat
Corn stuffed Mirch Pakoras
Double Colored Rice Poori
Kale Patra or Patoud
Mathi or Mathiyan
Papaya Parantha
Kuttu &sweet Potato Roti
Ajvaini Lacha Parantha
Boiled Rice Parantha
Bread Loaf
Mooli Wali Makki roti
Plain Makki Ki Roti
sweet Bread (Tutti Frutti)
Totilla's bhatoore
Tortilla Tandoori roti
-------------
Reproduction of the contents of this blog, without permission, in whole or in part, is strictly prohibited.
