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Carrot Capsicum Paratha Recipe

Delicious, easy-to-make Carrot Capsicum Parathas are a discreet way to add vegetables to a family-friendly diet. Serve as a snack or wholesome meal, this recipe is packed with vitamin C, and vitamin A and is ideal for lunchboxes too.

Nutrition Information per serve

  • 84.3 kcal
  • 12.9 gm
  • 0.7 gm
  • 2.2 gm
    Total Fat
  • 2.7 gm
    Total Fiber
1 Chopped Tsp(3.0 gm) Yellow Capsicum
1 Chopped Tsp(3.0 gm) Capsicum
2 Grated Tsp(8.0 gm) Carrot
1/2 Tsp(2.0 gm) Ghee
50 Ml(50.0 ml) Water
1/4 Tsp(1.0 gm) Salt
1/4 Tsp(0.59 gm) Jeera
1/4 Tsp(0.53 gm) Dry Mango Powder
1/2 Tsp(3.0 gm) Ginger Garlic Paste
1/8 Cup(18.0 gm) Wheat Flour (Whole)
  • First add 1/8th cup wheat flour, water and knead a dough.

  • Then, to make the stuffing, add 1 tsp of chopped capsicum, 1 tsp chopped yellow capsicum, 2 tsp grated carrot, 1/4th tsp each of jeera, 1/4th tsp dry mango powder, 1/4th tsp salt and 1/2 tsp ginger garlic paste in a bowl.

  • Mix all the ingredients well.

  • Take a small portion of the dough and fill the prepared mixture into it.

  • Now roll it into a triangle paratha using a rolling pin.

  • In a heated pan, add 1/2 tsp ghee and roast the rolled paratha evenly on both sides.

  • Delicious cabbage paratha is ready to serve with dahi.