Mexican Parathas ( Know Your Flours )

by Tarla Dalal

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Mexican parathas, the mild tinge of sweet corn and cheese along with the salsa combination of tomatoes, capsicum and garlic gives these parathas an undeniable mexican character!

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Preparation Time: 15 mins
Cooking Time: 35 mins
Makes 4 parathas
Show me for parathas

Ingredients

For The Rotis
3/4 cup whole wheat flour (gehun ka atta)
2 tbsp soya flour
salt to taste
1/4 tsp oil for kneading

To Be Mixed Into A Stuffing
1/2 cup boiled and crushed sweet corn kernels
1/4 cup chopped capsicum (red , yellow and green)
1/4 cup deseeded and chopped tomatoes
1/4 cup grated processed cheese
1 tsp finely chopped green chillies
1 tsp finely chopped garlic (lehsun)
2 tbsp chopped coriander (dhania)
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking

Method
For the rotis

Combine all the ingredients together in a bowl and knead it into a semi-stiff dough using water as required.
Cover the dough with a wet muslin cloth and keep aside for 10 minutes.
Knead again using ¼ tsp of oil till smooth and divide it into 8 equal portions.
Roll out one portion of the dough into a 125 mm. (5") diameter circle using a little flour for rolling.
Cook the roti lightly on a tava (griddle) on a medium flame using oil.
Repeat with the remaining dough to make 7 more rotis. Keep aside.

How to proceed

Divide the stuffing into 4 equal portions and keep aside.
Place a roti on a flat dry surface, place one portion of the stuffing in the centre and spread it evenly.
Place another roti on top and press it lightly.
Cook the parathas on a tava (griddle) on a medium flame using a little oil till both sides turn golden brown in colour.
Repeat with the remaining rotis and stuffing to make 3 more parathas. Serve hot.

RECIPE SOURCE : Know Your Flours