Stuffed Spring Onion Paratha is a whole grain, flavor packed, scrumptious Indian flatbread. Wholesome, with good amount of protein and fiber. Gouda Cheese, bell peppers (capsicum) and spring onions come together in this wonderful and easy flatbread. Pair it with a Walnut Chutney or a Greek yogurt dip with grated garlic and dill for a splendid nutritious meal!
Mix ½ cup water, 1 cup flour and ¼ teaspoons salt. Then add ½ teaspoon oil and knead it for about 5 minutes into a smooth dough. I use a KitchenAid stand mixer to make the dough and it works great (but you would need to double the recipe for that).
Divide the dough into four portions and shape them into round balls.
Make The Stuffing
Heat two teaspoons of oil in a skillet and sauté the chopped red bell peppers with ginger, ajwain, green chilies and garam masala and set aside.
Make The Stuffed Paratha
Roll a dough ball into a 6 inch round disc. Sprinkle 2 tablespoons of grated cheese, 2 tablespoons of chopped green onions and 1 tablespoon of sautéed red bell peppers.
From one side roll the disc into a cylindrical shape.
Then fold it into a coil shape.
Roll it out into a 6 inch round layered bread, using a little flour for dusting as needed.
Cook The Paratha
Heat a skillet at medium setting. The skillet is ready for cooking when you can feel the heat while holding your palm 3 inches above the skillet.
Place the stuffed flat bread and allow it to cook for about 1 to 2 minutes. Flip it over and cook another 1 to 2 minutes until light golden brown.
Flip it over. Use about ¼ teaspoon of oil for each side while cooking the stuffed paratha to doneness and golden brown.
Repeat the above steps for the remaining three stuffed breads. May serve this stuffed paratha with yogurt dip, chutney, pickles or ketchup.
The dough can easily be made in a stand mixer, but you may need to double the quantity of the ingredients, depending on the size of the stand mixer.
Durum whole wheat flour (Atta), ajwain (carom seeds) and garam masala are available at Indian grocery stores or online.