Reshma Aslam tells us how to prepare an ideal Indian breakfast.
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Parathas are a popular breakfast meal, especially in North India.
In order to ramp up their nutritional value, why not stuff savoury wheat parathas with vegetables and cheese for a tasty and filling meal.
Take a look at the recipe.
Veg Cheese Paratha
- 2 cups wheat flour
- 1 cup red and yellow bell peppers, chopped
- 1/2 cup cabbage, chopped
- 1 small onion, chopped
- 3 to 4 black olives, chopped
- 1/4 cup sweet corn kernels
- 1 cup mozzarella cheese, grated
- 1/4 cup coriander leaves, chopped
- 3 to 4 green chillies, chopped
- 1 tbsp pizza sauce (you can also mix tomato ketchup and schezwan sauce in equal quantity, ie 1/2 tbsp each)
- Butter for roasting the paratha
- 1 cup water
- 1 tbsp oil
- Take a mixing bowl and add bell peppers, cabbage, onions, olives and corn kernels. Mix well.
- Add grated mozzarella and salt. Mix again.
- Add chopped coriander and mix once more. Keep aside.
- Take wheat flour, add some salt and knead into a soft and smooth dough by adding water as needed.
- Once the dough is kneaded, add oil and knead for two to three minutes more.
- Let it rest for five to six minutes.
- Make small balls of the dough and roll them out into round chapatis.
- On one chapati, spread sauce spread all over. Carefully add the filling on half the side of the chapati.
- Fold the other half on the filled side. Seal the edges with a fork.
- Heat a flat bottomed pan. When hot, roast the filled paratha till both the sides are cooked.
- Add butter on both the sides and roast until they turn golden brown. Serve hot.
*Lead image used for representational purposes only.
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