Special Corn Stuffed Paratha Recipe

Stuffed parathas are very popular in India and we Indians have had a go at stuffing all vegetables into a paratha - Potato, Peas, Radish, Spinach and so forth. Parathas make for an incredible overwhelming feast independent of the season of day it is served.

In this formula, we have somewhat adjusted the Aloo Paratha Recipe by adding Sweet Corn to the potato stuffing giving the parathas an intriguing surface. These are to a great degree fulfilling and children will appreciate eating them when served in their lunch boxes.

Directions for Corn Stuffed Paratha Recipe

1.    To start making the Corn Stuffed Paratha, we need to first wash the corn and keep the potatoes cooked. You can either weight cook the potatoes for 2 shrieks or add them to pan with water and bubble them for 15 mins/until the point when it is cooked.

2.    Once the potatoes are cooked, peel the skin and add them to a bowl and crush them. Once crushed, include cleaved coriander leaves, sweet corn and custom made tomato pickle. Blend well. Include required measure of salt and blend the blend well. Keep aside. The corn stuffing is prepared.

3.    Presently we need to make the mixture for the paratha. In a level bowl include wheat flour, salt and blend. Include water little by pretty much nothing and work the mixture until the point when it is smooth and homogeneously blended. Apply a covering of oil over the wad of mixture and abandon it to rest for 10 minutes.

4.    Next, isolate the mixture into medium measured balls. Take one bundle of mixture and move it out until the point that it's around 4-5 inches breadth. Place one tablespoon of stuffing in the middle and join the closures of the paratha mixture with the goal that the stuffing in encased in the batter. Do likewise with whatever is left of the batter and corn blend.

5.    Place a tawa on medium warmth and include some oil. Place the stuffed paratha on the tawa and cook on the two sides until done. Shower some oil over the paratha when cooking on the two sides. Remove the container and complete whatever is left of the took off parathas.

6.    Serve Corn Stuffed Paratha Recipe with Mango pickle

Ingredients

·         2 cups Whole Wheat flour

·         Water, for kneading

·         1/2 teaspoon Salt, for the dough

·         1 cup Sweet corn

·         4 Potato (aloo), boiled

·         1 Green Chilli

·         Coriander leaves (Dhania), a handful chopped

·         1 Onion, chopped

·         2 teaspoons Mango pickle, or any pickle of your choice

· 3 tablespoons cooking oil, for rolling and frying