Corn Stuffed Paratha Recipe
In the delightful world of North Indian cuisine, few dishes embody comfort and satisfaction quite like the Corn Stuffed Paratha. This vibrant flatbread, generously filled with a savory mixture of sweet corn, boiled potatoes, and spices, is not only hearty but also makes for a perfect lunch option. Whether enjoyed on its own or paired with a side of curd or pickle, this recipe promises to be a family favorite. Below is a detailed guide to crafting these delicious parathas from scratch.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Water | For kneading |
| Salt | 1/2 teaspoon |
| Sweet Corn | 1 cup |
| Potatoes (Aloo) | 4 (boiled) |
| Green Chilli | 1 (finely chopped) |
| Coriander Leaves (Dhania) | A handful (chopped) |
| Onion | 1 (chopped) |
| Mango Pickle (or any pickle of choice) | 2 teaspoons |
| Sunflower Oil | 3 tablespoons (for rolling and frying) |
Nutritional Information
| Nutritional Element | Per Serving |
|---|---|
| Calories | Approx. 220 |
| Protein | 5g |
| Carbohydrates | 40g |
| Dietary Fiber | 5g |
| Fat | 7g |
| Cholesterol | 0mg |
Preparation Time
| Activity | Time (in minutes) |
|---|---|
| Preparation Time | 30 |
| Cooking Time | 30 |
| Total Time | 60 |
Servings
| Number of Servings |
|---|
| 5 |
Instructions
To commence your culinary adventure with the Corn Stuffed Paratha, begin by meticulously washing the sweet corn and ensuring that the potatoes are cooked to perfection. For cooking the potatoes, you can either utilize a pressure cooker for about two whistles or place them in a saucepan filled with water and boil for approximately 15 minutes or until fork-tender. Once the potatoes are cooked, peel off the skin, and transfer them to a mixing bowl to mash them into a smooth consistency.
Next, incorporate the chopped coriander leaves, sweet corn, and your choice of mango pickle into the mashed potatoes. Mix these ingredients thoroughly, seasoning with the necessary amount of salt, and set the corn stuffing aside. Your filling is now ready and bursting with flavor!
Now, let’s turn our attention to the dough for the paratha. In a spacious mixing bowl, combine the whole wheat flour and salt, stirring to ensure an even distribution. Gradually add water, a little at a time, kneading the mixture until it transforms into a smooth and elastic dough. Once kneaded, apply a thin layer of sunflower oil over the dough ball to keep it moist, then cover it with a damp cloth and allow it to rest for about 10 minutes.
After the resting period, divide the dough into medium-sized balls, each roughly the size of a golf ball. Take one ball of dough and flatten it with your fingers before rolling it out on a lightly floured surface into a circle approximately 4-5 inches in diameter. Place one tablespoon of the prepared stuffing in the center of the dough circle, then carefully fold the edges over the filling, pinching them together to ensure the stuffing is completely encased within the dough. Repeat this process for the remaining dough balls and stuffing.
Once all your stuffed parathas are ready, it’s time to cook them. Heat a tawa (griddle) over medium heat and drizzle a bit of sunflower oil onto its surface. Carefully place one of the stuffed parathas on the tawa and let it cook for a couple of minutes until golden brown. Flip the paratha and drizzle a bit of oil on top, cooking the other side until it’s equally golden and crisp. Repeat the process for the remaining parathas.
Serving Suggestions
Your Corn Stuffed Parathas are now ready to be served! Pair these delicious flatbreads with a refreshing side of homemade curd (yogurt) and a tangy pickle, such as the Pisarna Manga Recipe, to elevate the flavors. Each bite of these parathas will be a delightful fusion of textures and tastes, making for a nourishing and satisfying meal that embodies the essence of North Indian culinary traditions.
Indulge in this recipe and share the warmth of home-cooked goodness with your loved ones, as these Corn Stuffed Parathas are perfect for any lunch spread or family gathering. Enjoy!
