Corn stuffed parantha-Corn stuffed flatbread
Corn is not only a great source of minerals and vitamins. Moderate amount of corn can be consumed for a healthy diet plan. It protects the body from various diseases such as cancer and heart diseases.
- Preparation time 30 minutes
- Cooking time 30 minutes
- Makes 6-8 paranthas depending on size of dough balls
Ingredients
- For stuffing
- Oil As Required
- Garlic (chopped) 1 tsp
- Spring onion (chopped) 2
- Cumin seeds (roasted & crushed) 1 tsp
- Sweet corn 1 tin pack (400 g)
- Salt To taste
- Red Chili (crushed) 1 tsp
- Black pepper (ground) ½ tsp
- Garam Masala Powder ½ tsp
- Capsicum (chopped) 1
- Coriander leaves (chopped) 2 tbs
- Cream cheese ½ cup
- Mozzarella cheese 250 g
For dough
- Sher atta 2 cups
- Salt 1 pinch
- Coriander leaves (chopped) 2 tbs
- Oil 2 tbs
- Water as required for kneading
METHOD
Grease the frying pan with oil and heat on medium heat for a minute.
Add garlic and sauté lightly. Add chopped spring onions and mix well.
Add crushed cumin seeds, chopped corn, salt, red chili, black pepper, garam masala powder, chopped capsicum, coriander leaves, cream cheese & mozzarella cheese and mix well.
Take Sher flour (atta) in a bowl, add salt, chopped coriander leave and oil. Knead the dough soft with water. Cover and let it rest for 30 minutes.
Make equal sized small balls from the dough. Roll the two balls flat of same size and place the cooled corn mixture between these, seal the edges and roll again.
Heat the tawa on medium heat and place the rolled parantha on it. Let it cook lightly from one side then add oil and turn over for frying. Fry until golden brown from both sides.
Serving suggestion
Serve hot with green chutney sauce, seasoned yogurt or ketchup.
