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  • Easy
  • 30 Min
  • Healthy
  • Vegetarian

Corn Paranthas

Ingredients:

  • 1/2 cup whole wheat flour (gehun ka atta)
  • 1/4 cup coarsely crushed sweet corn kernels
  • 1/4 cup finely chopped spinach (palak)
  • 1/4 tbsp finely chopped green chillies
  • salt to taste
  • 1/4 tbsp oil for kneading
  • 5 tbsp grated mozzrella cheese
  • 1 tbsp oil for cooking

Method:

  • Combine the wheat flour, corn, spinach, green chillies and salt in a bowl and knead to a soft, smooth dough using water as required. Keep aside for 5 minutes.
  • Knead again using oil and keep aside under a wet muslin cloth.
  • Divide the dough into 10 equal portions and roll each into 100 mm (4“) thin rotis using little flour.
  • Place a roti on a flat surface, sprinkle 1 tsp of cheese and spread it evenly.
  • Cover with another roti and press lightly.
  • Heat a non-stick pan and cook each paratha using little oil till brown spots appear on both the sides.
  • Repeat with the remaining ingredients to make 4 more parathas.
  • Serve immediately.

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