Coconut Corn Parathas
Added to 6 cookbooks
This recipe has been viewed 4740 times
Corn parathas offers an interesting stuffed paratha recipe with the wheat dough balls stuffed with boiled and mashed corn kernels. A spicy and delicious corn paranthas are flavoured by children and adults alike as a breakfast or tiffin option.
- Combine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.
- Divide the dough into 5 equal portions and keep aside.
- Heat the oil in a pan, add the cumin seeds, asafoetida and green chillies, mix well and saute for a minute.
- Add the coriander powder, corn, cashews, raisins, grated coconut, salt and garam masala, mix well and saute on a a medium flame for 2 to 3 minutes or till the corn is cooked.
- Divide the filling into 5 equal portions and keep aside.
- Roll out a portion of the dough into a circle of 4” diameter.
- Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.
- Roll out again into a circle of 6” diameter, using little whole wheat flour.
- Heat a tava and cook each paratha, using little ghee, till golden brown spots appear on both the sides.
- Repeat the same steps to make 5 more parathas.
- Serve hot.
This recipe was contributed by palavi on 30 Jun 2011
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