Minty Corn and Vegetable Parathas


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While the mint sauce is the highlight of the dough, the unusual combination of vegetables such as cabbage, potatoes and corn marks the stuffing. Common but effective ingredients such as chillies, lemon juice, coriander and garam masala make the parathas truly irresistible.

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Preparation Time: 
Cooking Time: 
Makes 8 parathas.
Show me for parathas.


Ingredients


For The Dough
1/2 cup plain flour (maida)
1/2 cup whole wheat flour (gehun ka atta)
1 tbsp melted ghee

To Be Blended Into A Mint Sauce (for The Dough)
1/4 cup mint leaves (phudina)
1/2 tsp lemon juice
1/2 tsp cumin seeds (jeera)
3 green chillies , roughly chopped
salt to taste

For The Stuffing
3/4 cup boiled and coarsely crushed sweet corn kernels (makai ke dane)
1 tbsp oil
1/4 cup chopped onions
1/2 cup finely chopped cabbage
1/2 cup boiled , peeled and chopped potatoes
1 tsp lemon juice
1/2 tsp garam masala
1 tbsp finely chopped coriander (dhania)
1 tsp green chilli paste
1 tsp sugar
salt to taste

Other Ingredients
plain flour (maida) for rolling
oil for cooking

Method
For the dough

  1. Combine all the ingredients along with the mint sauce in a deep bowl, mix well and knead into a semi-stiff dough, using enough water. Cover and keep aside for at least 10 to 15 minutes.
  2. Divide the dough into 8 equal portions and keep aside.

For the stuffing

  1. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
  2. Add the cabbage and sauté on a medium flame for 1 to 2 minutes.
  3. Add all the remaining ingredients, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  4. Divide the stuffing into 8 equal portions and keep aside.

How to proceed

  1. Roll out a portion of the dough into a 75 mm. (3”) diameter circle with the help of a little plain flour.
  2. Place a portion of the stuffing in the centre, fold the edges towards the centre press well to seal it so the stuffing doesn’t spill out.
  3. Roll out again into 100 mm. (4”) diameter circle with the help of a little plain flour.
  4. Heat a non-stick tava (griddle) and cook each paratha using a little oil, till golden brown spots appear on both the sides.
  5. Repeat steps 1 to 4 to make 7 more parathas.
  6. Serve immediately.
RECIPE SOURCE : Desi KhanaBuy this cookbook
2 reviews received for Minty Corn and Vegetable Parathas
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Payal Parikh 86February 13, 2013

I make these parathas often, my husband loves them..they are great to serve in dabbas...

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Helpful reviews for this recipe
Reviewed February 13, 2013by Payal Parikh 86

I make these parathas often, my husband loves them..they are great to serve in dabbas...

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Reviewed June 29, 2011by sushi1

This parathas are really awesome.The mint taste is so good with corn,cabbage,and potatoes.And it completes with a bowl of dahi.

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