My husband calls me a paratha queen – of course he is biased, but to clarify, he means it more to poke fun than as an awed spectator! I tend to make parathas out of anything and almost everything! You haven’t seen those here yet, but don’t blame me if you do later 
My paratha making is entirely based on the produce. They inspire, they make me think creatively.
It helps when you find gold (or should I say “Purple” for this post?) from your local farm. Have you seen Purple Bell peppers before? Aren’t these so beautiful? I have a tendency to go riot with colors in my kitchen, so its no surprise that I went overboard with my capsicum purchase. I first made Bell pepper flatbread when I had some leftover capsicum curry. It tasted great and I thought I had an “Eureka!” moment only to realize (..like a zillion times before) that Tarla Dalal had the idea before me.
Anyways, I made these this time around using all the colors of Bell pepper I could get my hands on . In my personal experience, if you are not going to use cheese, I would recommend cooking the peppers slightly before, along with some onion (if you like), cool and then proceed on to make the flatbread. The crisp uncooked peppers tastes great with cheese. But even otherwise, if you are not a huge fan of raw peppers, please refer my Step 7 for details. Serve it with some pickle and yogurt.(...)
Read the rest of Capsicum Cheese Paratha at Chef In You
© DK for Chef In You, 2013. |
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Post tags: capsicum, mozzarella