Italian Paratha recipe - How to make Italian Paratha
Preparation Time:    Cooking Time:    Total Time:    
4Makes 4 to 5 servings
For dough- Combine all the ingredients and make soft dough like paratha using water as required.
- Rest the dough of one hour.
For puree- Steam the tomato and onion in steamer till soft and tender.
- Peel the tomatoes and crush tomatoes, onion and garlic cloves in a mixer, keep aside.
For gravy- Heat oil in non stick pan, add the bay leaves, black pepper, and tomato puree, mix well.
- Add salt, oregano, tomato ketchup, pepper sauce, and mix well
- and cook till little thick.
- Transfer to bowl, remove bay leaves and black pepper, cool to room temperature.
For stuffing- In a mixing bowl combine prepared gravy, cabbage, onion, capsicum, paneer, cheese, salt , oregano and pepper sauce, mix well.
How to proceed- Roll out little thick paratha from prepared dough using plain flour, put 1 ½ to 2 tblsp of stuffing in center.
- Fold from all the sides to give square shape, seal the edges properly.
- Roll a little from opposite side.
- Heat non stick pan, roast the paratha from the side without oil on slow flame.
- Turn on to the other side , apply little oil on paratha and cook from both the sides till golden spot appears.
- Similarly prepare other parathas.
- Cut, sprinkle little grated cheese and serve with tomato ketchup or with mayonnaise dressing salad.
Handy tip- Instead of combination of wheat flour and plain flour in dough, you can use only wheat flour also or can take soya flour instead of plain flour.