herbed capsicum paratha recipe | healthy shimla mirch paratha | bell pepper paratha Indian breakfast | how to make capsicum paratha |
by Tarla Dalal
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herbed capsicum paratha recipe | healthy shimla mirch paratha | bell pepper paratha Indian breakfast | how to make capsicum paratha | with 25 amazing images.
herbed capsicum paratha recipe | healthy shimla mirch paratha | bell pepper paratha Indian breakfast | how to make capsicum paratha is a unique paratha with a Mexican touch that you will relish! Learn how to make capsicum paratha.
To make herbed capsicum paratha, combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water. Divide the dough into 5 equal portions. Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle)and cook the paratha using ¼ tsp of oil till golden brown spots appear on both the sides. Repeat steps 3 and 4 to make 4 more parathas. Serve immediately.
Thankfully, this tasty bell pepper paratha Indian breakfast treat is also quick and easy to make because all the ingredients are combined with the whole wheat flour in one shot to make the paratha dough, rather than the cumbersome process of stuffing them.
You will surely enjoy the crunch of veggies, and the tingling notes of spices and herbs, which are abundant in this capsicum paratha. This classic Indian breakfast can be served as a meal with a bowl of curd.
Diabetics, heart patients and weight-watchers are sure to enjoy this super tasty and healthy shimla mirch paratha, which imparts an interesting international dimension to a routine meal, without taboo ingredients like maida and cheese. The colourful capsicum are also a wealth of antioxidants which will help to reduce inflammation in the body and maintain the health of cells and organs of the body.
Tips for herbed capsicum paratha. 1. We have used colourful capsicum, but you can use any coloured capsicum available in your refrigerator. 2. Ensure to chop the capsicum finely so rolling is easier. 3. Spring onion greens can be replaced with finely chopped coriander. 4. Chilli flakes can can be replaced with finely chopped green chillies. 5. Oregano has been added for a Mexican touch. It can be replaced with any dried mixed herbs of your choice. 6. Knead into a soft dough, but not sticky. 7. Since the oil used to cook the parathas is minimal, serve them immediately to enjoy its flavour and texture.
Enjoy herbed capsicum paratha recipe | healthy shimla mirch paratha | bell pepper paratha Indian breakfast | how to make capsicum paratha | with step by step photos.
For herbed capsicum paratha- To make herbed capsicum paratha, combine all the ingredients in a deep bowl and mix well.
- Divide the dough into 5 equal portions.
- Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle)and cook the paratha using ¼ tsp of oil till golden brown spots appear on both the sides.
- Repeat steps 3 and 4 to make 4 more parathas.
- Serve the herbed capsicum paratha immediately.
Herbed Capsicum Paratha, Healthy Shimla Mirch Paratha recipe with step by step photos
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If you like herbed capsicum paratha, then also try other healthy paratha recipes like
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Herbed capsicum paratha is made of 1/4 cup finely chopped capsicum (red , yellow and green), 2 tbsp finely chopped spring onion greens, 1 cup whole wheat flour (gehun ka atta), 1 tsp dry red chilli flakes (paprika), 1/2 tsp dried oregano, salt to taste, whole wheat flour (gehun ka atta) for rolling and 1 1/4 tsp oil for cooking.
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We have used colourful capsicum, but you can use any coloured capsicum available in your refrigerator.
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Ensure to chop the capsicum finely so rolling is easier.
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Spring onion greens can be replaced with finely chopped coriander.
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Chilli flakes can can be replaced with finely chopped green chillies.
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Oregano has been added for a Mexican touch. It can be replaced with any dried mixed herbs of your choice.
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Knead into a soft dough, but not sticky.
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Since the oil used to cook the parathas is minimal, serve them immediately to enjoy its flavour and texture.
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Here we have used colourful pepper – red, yellow and green.
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Choose peppers that have deep vivid colors, taut skin, and that are free of soft spots, blemishes and darkened areas.
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Their stems should be green and fresh looking.
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Peppers should be heavy for their size and firm enough so that they will gently yield to slight pressure.
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Avoid those that have signs of decay including injuries to the skin or water-soaked areas.
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To chop the capsicum, wash and place a capsicum on a chopping board.
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Cut the capsicum into half using a sharp knife.
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Remove the stem, white pith and seeds using a sharp knife and discard them.
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Using a sharp knife chop each halve into more long vertical thin or thick strips as per the recipe requirement.
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Chop each strip horizontally into small or big pieces as required.
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Whole wheat flour is available prepackaged form and also in bulk containers.
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If buying in pre packaged form, have a good look at the label before buying. Look for products that have "100 per cent whole wheat" on the label.
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You can also look for "whole wheat flour" as the first ingredient.
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Avoid products whose first ingredient is "enriched flour" as they generally do not contain whole wheat flour.
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If buying from bulk containers or local ‘chakkiwala’ ensure that store has a good product turnover so as to ensure its maximal freshness.
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The wheat flour should be uniform in colour.
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It should also be free of worms and broken wheat grains.
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Also make sure that there is no evidence of moisture or lumps formation.
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For the dough of herbed capsicum paratha recipe | healthy shimla mirch paratha | bell pepper paratha Indian breakfast | how to make capsicum paratha, add 1/4 cup finely chopped capsicum (red , yellow and green) in a deep bowl. Rich in vitamin C, capsicum protect and maintain the lining of the heart. Low glycemic index (40) colourful capsicum are immune boosters. Colourful capsicums are not only visually appealing but also good for your eyes too, as they contain antioxidant Lutein, which protects the eye from cataracts and degeneration of the eye. Capsicum is high in Folate or folic acid, which is important for rapid growth and multiplication of red blood cells and white blood cells in the bone marrow. See detailed benefits of capsicum.
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Add 2 tbsp finely chopped spring onion greens. These can be replaced with finely chopped coriander. The sulfur compounds in spring onions are known to keep blood pressure under check. Here the sulfur compounds and antioxidant quercetin together help to keep blood sugar levels under control by increasing the production of insulin making it good for Diabetics. Spring onions have also been identified to lower cholesterol levels in the body. The vitamin C also puts you at less risk of heart disease. Being very low in calories and fat and encompassing a basketful of nutrients, they are looked upon as a weight loss vegetable too. See detailed benefits of spring onions.
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Add 1 cup whole wheat flour (gehun ka atta). Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Whole wheat flour is rich in Phosphorus which is a major mineral which works closely with calcium to build our bones. Vitamin B9 helps your body to produce and maintain new cells, especially increase red blood cells. See detailed 11 benefits of whole wheat flour and why it's good for you.
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Add 1 tsp dry red chilli flakes (paprika). This can be replaced with finely chopped green chillies.
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Add 1/2 tsp dried oregano. This can be replaced with any dried mixed herbs of your choice.
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Add salt to taste.
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Mix well using your fingertips.
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Knead into a soft dough using enough water. The dough has to be soft, but not sticky.
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To make herbed capsicum paratha recipe | healthy shimla mirch paratha | bell pepper paratha Indian breakfast | how to make capsicum paratha, divide the dough into 5 equal portions.
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Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour (gehun ka atta) for rolling.
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Heat a non-stick tava (griddle) and cook the paratha using ¼ tsp of oil till golden brown spots appear on both the sides.
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Repeat steps 2 and 3 to make 4 more parathas.
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Serve herbed capsicum paratha recipe | healthy shimla mirch paratha | bell pepper paratha Indian breakfast | how to make capsicum paratha immediately.
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Herbed Capsicum Paratha – for diabetes, heathy heart and weight loss.
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Made with 100% wheat flour, this paratha has more fibre than maida based parathas.
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It will only satiate you for long hours, but also avoid quick rise in blood sugar levels.
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Vitamin A and C from colourful capsicum is a way to boost immunity.
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Antioxidants and the presence of capsaicin in capsicum will protect the cells of the body from damage by harmful molecules called free radicals.
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One paratha for breakfast and two for lunch is the suggested serving size.
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Accompaniments
Nutrient values (Abbrv) per paratha
| Energy | 101 cal |
| Protein | 3.3 g |
| Carbohydrates | 19.2 g |
| Fiber | 3.4 g |
| Fat | 1.7 g |
| Cholesterol | 0 mg |
| Sodium | 5.5 mg |
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