India > North Indian > Bread > Paratha

Bharvan Mirch Ka Paratha Recipe

Ingredients with Measurements:
- 4-5 large green chilies
- 2 cups whole wheat flour
- 1 tsp salt
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala powder
- 2 tbsp oil
- Water as needed

Special equipment needed:
- Rolling pin
- Tawa or griddle

Step-by-step instructions:

1. Wash the green chilies and slit them lengthwise. Remove the seeds and keep aside.
2. In a mixing bowl, add whole wheat flour, salt, red chili powder, coriander powder, cumin powder, turmeric powder, garam masala powder, and oil. Mix well.
3. Add water gradually and knead the dough until it becomes smooth and soft.
4. Cover the dough and let it rest for 15-20 minutes.
5. Take a small portion of the dough and roll it into a ball.
6. Flatten the ball and place the green chili in the center.
7. Bring the edges of the dough together and seal it properly.
8. Dust some flour on the rolling surface and roll the stuffed dough ball into a paratha.
9. Heat a tawa or griddle on medium heat and place the paratha on it.
10. Cook the paratha on both sides until it turns golden brown.
11. Repeat the process with the remaining dough and green chilies.
12. Serve hot with yogurt, pickle, or any chutney of your choice.


Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-5 parathas

Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 40g
Protein: 7g
Fiber: 6g

Substitutions for ingredients:
- Whole wheat flour can be substituted with all-purpose flour or a gluten-free flour blend.
- Green chilies can be substituted with jalapenos or any other mild chili.

Variations:
- Add grated paneer or cheese to the stuffing for a cheesy paratha.
- Add chopped onions, ginger, and garlic to the stuffing for a spicy twist.
- Add chopped spinach or fenugreek leaves to the dough for a healthy version.

Tips and tricks:
- Make sure to remove the seeds from the green chilies to reduce the spiciness.
- Seal the edges of the dough properly to prevent the stuffing from coming out.
- Use a non-stick tawa or griddle to prevent the paratha from sticking.

Storage instructions:
- Store the leftover parathas in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- Heat the parathas in a microwave or on a tawa until they are warm.

Presentation ideas:
- Serve the parathas on a plate with a dollop of yogurt and some fresh coriander leaves.

Garnishes:
- Garnish the parathas with some chopped coriander leaves or grated cheese.

Pairings:
- Serve the parathas with yogurt, pickle, or any chutney of your choice.

Suggested side dishes:
- Serve the parathas with a side of dal or any vegetable curry.

Troubleshooting advice:
- If the dough is too dry, add more water.
- If the paratha is sticking to the tawa or griddle, dust some flour on it.

Food safety advice:
- Wash the green chilies properly before using them.

Food history:
- Bharvan Mirch Ka Paratha is a popular dish from the state of Punjab in India.

Flavor profiles:
- Spicy, tangy, and flavorful.

Serving suggestions:
- Serve the parathas for breakfast, lunch, or dinner.

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Region: Indian

Taste: Savory, Spicy, Tangy, Nutty, Aromatic