Follow these steps for perfect results
Onion
sliced
Red Yellow and Green Bell Peppers (Capsicum)
thinly sliced
Mixed Herbs (Dried)
Red Chilli flakes
Baby corn
thinly sliced
Salt
to taste
Garlic
finely chopped
Sunflower Oil
Phulka
Made of Vivatta whole wheat flour chakki atta
Heat oil in a pan or wok.
Add onions and garlic, sauté for 1 minute on high flame.
Add baby corn and capsicum, sauté for 2 minutes until soft and tender.
Add chilli flakes, mixed herbs, and salt; mix well.
Sauté for 30 seconds on high flame.
Divide the mixture into 4 equal portions and let cool for 5 minutes.
Place a portion of the mixture in the center of a roti.
Fold 2 opposite corners over the filling, overlapping slightly.
Fold the remaining 2 sides to seal the stuffing.
Heat a skillet or roti tawa.
Cook the envelope using oil until golden brown on both sides.
Repeat with the remaining rotis.
Serve with chutney.
Expert advice for the best results
Ensure the stuffing is not too moist to prevent tearing the roti.
Cook on medium heat to ensure the paratha is cooked through.
Serve hot with your favorite chutney.
Everything you need to know before you start
15 minutes
The stuffing can be made ahead of time.
Serve hot on a plate, garnished with a sprig of cilantro.
Serve with Dhaniya Pudina Chutney or any other chutney of your choice.
Pair with a side of yogurt or raita.
Enjoy as a light lunch or snack.
The spices in the chai complement the flavors of the paratha.
Discover the story behind this recipe
Parathas are a staple breakfast and lunch item in many Indian households.
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