Ingredients:

• Wheat flour – 2 cup
• vegetable oil or Ghee – 1 tbsp
• salt – 1/2 tsp
• water to mix
• For Filling:
• red Capsicum – 1
• green Capsicum – 1
• Olive oil – 2 tbsp
• Garlic – 2 tbsp, minced
• oil to shallow fry the parathas
• salt to taste

Method:

1. Combine all the ingredients with enough water and knead into smooth, soft dough.
2. Keep covered for 1.5 hour.
3. Roast both the capsicums, one at a time on flame till the skins are black.
4. Wrap thenm in a kitchen towel and leave aside till cool enough to handle.
5. Rub the capsicums to peel away the skin.
6. Discard the seeds and chop the flesh.
7. Heat olive oil in a fry pan and fry garlic till dark brown.
8. Add the chopped capsicum and salt.
9. Mix well and remove from fire.
10. Divide the filling into 6 parts.
11. Divide the dough into 12 balls.
12. Roll out each ball into a disc with about 10 cm diameter.
13. Spread one part of filling on one disc, leaving a thin margin all round.
14. Moisten the edge of the disc with water and cover with another disc. Press all round the edge to seal.
15. Use all the discs and filling thus.
16. Lightly roll the stuffed discs to seal well.
17. Heat a griddle and cook the parathas on both sides with oil or ghee till golden brown.
18. Serve hot with cucumber raitha.