Capsicum Paratha is a delicious, flavourful paratha made by frying dough filled with capsicum and spices on a pan. Shimla Mirch Paratha breaks the routine of plain roti and surprises the family with its taste. Capsicum Paratha when eaten with light gravy or raita makes the weekend special.
I love stuffed parathas, Mitthu is not good at eating vegetables so I stuff a lot of vegetables and serve them in the form of parathas. Capsicum Paratha is best when served hot, flavored with pickles and curd. You don’t even need any side dish for this. I have used colored capsicum so it was very cute and colourful, kids will definitely love it.
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📖 Recipe Card
Capsicum Paratha
Capsicum Paratha is a delicious, flavourful paratha made by frying dough filled with capsicum and spices on a pan. Shimla Mirch Paratha breaks the routine of plain roti and surprises the family with its taste. Capsicum Paratha when eaten with light gravy or raita makes the weekend special.
Instruction
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In a wide mixing bowl, add wheat flour, salt and mix quickly until the salt is incorporated first.
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Then add water little by little and knead a soft, elastic dough. When it settles, add ½ teaspoon oil to it and knead it once.
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The dough should not be too stiff or too loose, it should not be sticky at this stage. Let it rest for a while until we prepare the paratha stuffing.
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Take capsicum in a bowl – add salt as required along with spice powder. mix well.
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Swirl the bowl and drain off excess water. Now break a lemon sized ball, apply flour on the surface and roll the chapatti dough a little thick.
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Add a spoonful of capsicum. Gather the dough from all sides.
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Seal it completely, turn it over and press it well with your hands so that the stuffing becomes uniform on all sides.
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Then roll the paratha as thin as per your choice, sprinkle flour in between to prevent sticking.
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Heat a dosa pan and carefully add the paratha, drizzle with oil/ghee. Once it starts bubbling on one side, turn it to the other side and cook until brown spots start appearing here and there. Cook well from both sides until golden brown.
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Serve Shimla Mirch Paratha hot with any pickle of your choice or with curd!
notes
- The spices here are mild, if you want you can add a little more to make it spicy.
- You can also use grated cheese with capsicum for children.
- It was a bit challenging to roll without the stuffing coming out so made thick small parathas.
- Roll your paratha thickly, otherwise the capsicum will come out.
- While making parathas, always keep the flame medium high and keep adjusting so that the parathas get cooked properly and also become soft.
- These parathas taste best when hot.
nutrition Facts
Capsicum Paratha
Quantity per serving (100 grams)
calories 99
Calories from Fat 9
% daily value*
thick 1 gram2%
Saturated Fat 0.2 grams1%
Polyunsaturated fat 0.2 g
Monounsaturated Fat 0.1 grams
sodium 8mg0%
potassium 70 mg2%
carbohydrate 20 grams7%
fiber 1 g4%
sugar 1 gram1%
protein 3g6%
Vitamin A 588IU12%
vitamin C 19mg23%
calcium 8mg1%
Iron 1mg6%
*Percent Daily Values are based on a 2000 calorie diet.
How to make Capsicum Paratha
- In a wide mixing bowl, add wheat flour, salt and mix quickly until the salt is incorporated first. Then add water little by little, prepare a soft elastic dough. Once the dough is assembled, add ½ teaspoon oil and knead it once. The dough should not be too stiff or too loose, it should not be sticky at this stage. Leave it for a while until we prepare the paratha stuffing.
- Take capsicum in a bowl – add salt as required along with spice powder and mix well.
- Scrape the bowl and drain off excess water. Now take out a ball of lemon size, apply flour on the surface and roll the chapatti dough a little thick. Add one tablespoon capsicum to it.
- Gather the dough from all sides as shown below. Seal it completely, flip and press well with your hands so that the stuffing becomes uniform on all sides.
- Then roll the paratha as thin as you like, sprinkling flour in between to prevent sticking. Heat a dosa pan and carefully flip the parantha, drizzle oil/ghee. When bubbles start rising from one side, turn it to the other side and cook until brown spots appear. Cook well until golden brown on both sides.
Serve hot with any pickle of your choice or with curd!
Expert Tips
- The spices here are mild, if you want you can add a little more to make it spicy.
- You can also use grated cheese with capsicum for children.
- It was a bit challenging to roll without the stuffing coming out so made thick small parathas.
- Roll your paratha thickly, otherwise the capsicum will come out.
- While making parathas, always keep the flame medium high and keep adjusting so that the parathas get cooked properly and also become soft.
- These parathas taste best when hot.
