Stuffed Corn and Capsicum Paratha Recipe with Herbs
Indulging in the delightful flavors of Indian cuisine, the Stuffed Corn and Capsicum Paratha is a scrumptious dish that seamlessly combines nutrition and taste. Packed with colorful vegetables, this recipe brings together the sweetness of corn and the vibrant crunch of bell peppers, making it perfect for breakfast or a light meal. Accompanied by a refreshing chutney, it promises a satisfying start to your day.
Ingredients
| Ingredient | Quantity |
|---|---|
| Phulka (whole wheat flour chakki atta) | 4 |
| Sunflower Oil | 1 teaspoon |
| Onion (sliced) | 1 |
| Baby Corn (thinly sliced) | ½ cup |
| Red, Yellow, and Green Bell Peppers (Capsicum, thinly sliced) | 2 cups |
| Garlic (finely chopped) | 1 teaspoon |
| Mixed Herbs (Dried) | 1 tablespoon |
| Red Chilli Flakes | 1 tablespoon |
| Salt | to taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150-200 kcal |
| Protein | 5-6 g |
| Carbohydrates | 30-35 g |
| Dietary Fiber | 5-7 g |
| Fat | 2-3 g |
Preparation Time
| Description | Time |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 30 minutes |
| Total Time | 50 minutes |
| Servings | 4 |
Cuisine and Dietary Information
| Category | Details |
|---|---|
| Cuisine | Indian |
| Course | Breakfast |
| Diet | Vegetarian |
Instructions
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Sauté the Vegetables: Begin the preparation of your Stuffed Corn and Capsicum Paratha by heating 1 teaspoon of sunflower oil in a heavy-bottomed pan or a wok over medium-high heat. Once the oil is hot, add 1 sliced onion and 1 teaspoon of finely chopped garlic. Sauté these for about 1 minute, allowing them to become fragrant and translucent.
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Add the Corn and Capsicum: Next, add ½ cup of thinly sliced baby corn along with 2 cups of thinly sliced bell peppers (red, yellow, and green) to the pan. Continue to sauté these vegetables on high heat for another 2 minutes until they soften, making sure to stir frequently to prevent sticking.
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Season the Mixture: Once the vegetables are tender, sprinkle in 1 tablespoon of red chilli flakes, 1 tablespoon of mixed dried herbs, and salt to taste. Stir everything well to combine the flavors. Allow the mixture to sauté for an additional 30 seconds, ensuring all ingredients are well incorporated.
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Cool the Filling: After cooking, divide the mixture into 4 equal portions and set aside to cool for about 5 minutes. This will make it easier to handle when filling the parathas.
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Stuff the Parathas: Take one phulka and place a portion of the cooled filling in the center. To shape the paratha, fold over two opposite corners of the phulka, slightly overlapping them. Then, fold the remaining two sides over the filling, ensuring that the stuffing is well sealed inside.
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Cook the Parathas: Preheat a skillet or roti tawa over medium heat. Once hot, place the stuffed paratha on the skillet. Lightly brush or drizzle with oil and cook until golden brown, approximately 3-4 minutes per side. Flip carefully and repeat for the remaining phulkas until all are cooked and golden.
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Serve and Enjoy: Serve the Stuffed Corn and Capsicum Parathas hot with Dhaniya Pudina Chutney or your favorite chutney. This dish pairs wonderfully with yogurt or pickle, elevating the flavors of the meal.
Conclusion
The Stuffed Corn and Capsicum Paratha is a colorful, healthy option for those looking to explore the rich flavors of Indian cuisine. With its combination of wholesome ingredients and vibrant colors, this dish is sure to be a hit at any breakfast table, bringing warmth and joy to your culinary experiences. Enjoy this delightful recipe that perfectly balances taste and nutrition, ensuring every bite is filled with love and care.
