Stuffed Corn and Capsicum Paratha with Herbs
These delightful Stuffed Corn and Capsicum Parathas are an irresistible combination of crispy, warm parathas filled with a savory, colorful stuffing made from roasted vegetables. Bursting with the flavors of bell peppers, baby corn, and aromatic herbs, this dish offers a perfect blend of textures and tastes, making it ideal for breakfast or a packed lunch. The parathas are prepared in the form of an envelope, creating a fun and easy-to-handle meal that both adults and kids will enjoy.
Cuisine: Indian
Course: Indian Breakfast
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Phulka (made from Vivatta whole wheat flour chakki atta) | 4 Phulka |
| Oil | 1 teaspoon |
| Onion | 1, sliced |
| Baby corn | 1/2 cup, thinly sliced |
| Red, Yellow, and Green Bell Peppers (Capsicum) | 2 cups, thinly sliced |
| Garlic | 1 teaspoon, finely chopped |
| Mixed Herbs (Dried) | 1 tablespoon |
| Red Chilli flakes | 1 tablespoon |
| Salt | To taste |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Instructions
-
Prepare the Filling:
Heat 1 teaspoon of oil in a heavy-bottomed pan or wok. Add the sliced onion and chopped garlic, sautéing them over high heat for 1 minute until fragrant. -
Cook the Vegetables:
Add the thinly sliced baby corn and bell peppers (capsicum) to the pan. Continue sautéing on high heat for about 2 minutes until the vegetables soften and become tender. -
Season the Vegetables:
Once the vegetables are tender, add the red chili flakes, mixed herbs, and salt to taste. Stir well to combine all the ingredients and sauté for another 30 seconds to enhance the flavors. -
Cool the Mixture:
Remove the pan from heat and divide the vegetable mixture into 4 equal portions. Set aside to cool for about 5 minutes. -
Stuff the Parathas:
Place one portion of the cooled filling in the center of each phulka (roti). To form an envelope, fold two opposite corners of the phulka over the filling, overlapping them slightly. Then, fold the remaining two sides to seal the stuffing completely. -
Cook the Parathas:
Heat a skillet or roti tawa over medium heat. Place the stuffed phulka on the tawa and cook with a little oil, turning it occasionally until golden brown and crisp on both sides. Repeat the process with the remaining parathas and filling. -
Serve:
Serve the Stuffed Corn and Capsicum Paratha with a side of fresh Dhaniya Pudina Chutney (Coriander Mint Chutney) or your favorite chutney.
Notes:
- These stuffed parathas are not only nutritious but also versatile, as you can adjust the amount of chili flakes and herbs to suit your taste.
- Feel free to experiment with different vegetables or add some grated cheese for an extra creamy filling.
- These parathas can be made in advance and packed into lunchboxes for a quick and satisfying meal later.
Enjoy your flavorful and hearty Stuffed Corn and Capsicum Paratha with herbs, perfect for a vibrant and healthy start to your day!
