Corn Stuffed Paratha Recipe
Stuffed parathas are quite famous in India and we Indians have tried stuffing almost all vegetables into a paratha – Potato, Peas, Radish, Spinach etc. Parathas make for a great heavy meal irrespective of the time of day it is served.
Course : Lunch
Ingridients : 2 cups Whole Wheat Flour
Water , for kneading
1/2 teaspoon Salt , for the dough
1 cup Sweet corn
4 Potato (Aloo) , boiled
1 Green Chilli
Coriander (Dhania) Leaves , a handful chopped
1 Onion , chopped
2 teaspoons Mango pickle , or any pickle of your choice
3 tablespoons Oil , for rolling and frying
Instructions To begin making the Corn Stuffed Paratha, we have to first wash the corn and keep the potatoes cooked. You can either pressure cook the potatoes for 2 whistles or add them to saucepan with water and boil them for 15 mins/until it is cooked.Once the potatoes are cooked, peel the skin and add them to a bowl and mash them. Once mashed, add chopped coriander leaves, sweet corn and homemade tomato pickle. Mix well. Add required amount of salt and mix the mixture well. Keep aside. The corn stuffing is ready. Now we have to make the dough for the paratha. In a flat bowl add wheat flour, salt and mix. Add water little by little and knead the dough until it is smooth and homogeneously mixed. Apply a coating of oil on top of the ball of dough and leave it to rest for 10 minutes.Next, divide the dough into medium sized balls. Take one ball of dough and roll it out until its about 4-5 inches diameter. Place one tablespoon of stuffing in the center and join the ends of the paratha dough so that the stuffing in encased in the dough. Do the same with the rest of the dough and corn mixture. Place a tawa on medium heat and add some oil. Place the stuffed paratha on the tawa and cook on both sides until done. Drizzle some oil on top of the paratha when cooking on both sides. Take off the pan and finish the rest of the rolled out parathas. Serve Corn Stuffed Paratha Recipe with Pisarna Manga Recipe and Homemade Curd
Corn Stuffed Paratha Recipe
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