Spinach and Baby Corn Parathas recipe | Vegetable Stuffed Paratha (with spinach and baby corn)

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Spinach and Baby Corn Parathas recipe | Vegetable Stuffed Paratha (with spinach and baby corn) | Palak Makai Paratha |

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Tarla Dalal

30 March, 2015

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Spinach and Baby Corn Parathas recipe | Vegetable Stuffed Paratha (with spinach and baby corn) | Palak Makai Paratha |

Table of Content

About Spinach And Baby Corn Parathas

Ingredients

Methods

Nutrient values

Spinach and Baby Corn Parathas recipe | Vegetable Stuffed Paratha (with spinach and baby corn) | Palak Makai Paratha |

Spinach and Baby Corn Parathas offer a delightful and nutritious twist on a beloved Indian staple, combining the wholesome goodness of whole wheat flour with a vibrant, flavorful vegetable filling. This particular recipe, with its simple yet effective preparation, yields a paratha that is both satisfying and incredibly versatile. The use of whole wheat flour (gehun ka atta) as the base already sets it apart as a healthier alternative to refined flour options, providing essential fiber and a more sustained energy release.

The heart of this paratha lies in its vibrant filling of blanched spinach (palak) and finely chopped baby corn. The baby corn is first sautéed to bring out its natural sweetness and a slight crunch, before the addition of the blanched spinach. The blanching process for the spinach is crucial, ensuring its bright green color and tender texture are retained. A hint of finely chopped green chillies and a touch of salt awaken the flavors, creating a harmonious blend that perfectly complements the mildness of the vegetables. The entire filling is cooked briefly, ensuring the vegetables remain fresh and retain their nutritional integrity.

Preparing the paratha involves a traditional stuffing method. After the whole wheat flour dough, made with a touch of oil and salt, has rested to achieve optimal pliability, it is divided into portions. Each portion is rolled out into a circle, and one part of the vibrant spinach and baby corn filling is placed on one half. The dough is then folded over to create a neat semicircle, encasing the delicious filling within. This method ensures that the filling is evenly distributed and less likely to spill during the cooking process.

Once assembled, the parathas are cooked on a hot non-stick tava (griddle). A minimal amount of oil is used for greasing and cooking, allowing the parathas to turn a beautiful golden brown on both sides. The medium flame ensures even cooking, allowing the dough to crisp up while the filling warms through, releasing its aromatic essence. The result is a beautifully cooked paratha with a slightly crispy exterior and a soft, flavorful interior, ready to be enjoyed.

These Spinach and Baby Corn Parathas are an excellent choice for a variety of dietary needs and health goals. For pregnancy, they are highly beneficial due to the iron content in spinach, crucial for preventing anemia, and the fiber from whole wheat, aiding digestion. Baby corn provides additional vitamins and minerals. For weight loss, these parathas are a smart option as they are made with whole wheat flour, which is higher in fiber and promotes satiety, helping to reduce overall calorie intake.

The healthy vegetables in the filling also contribute to a nutrient-dense yet relatively low-calorie meal. For heart health, the whole wheat flour contributes soluble fiber, which can help lower cholesterol levels. The use of minimal oil and the inclusion of heart-healthy vegetables make this a much better choice than deep-fried alternatives. For senior citizens, the soft texture of the cooked paratha and the easily digestible vegetables make it a suitable and nutritious meal. The fiber aids in digestion, and the vitamins and minerals support overall well-being without being heavy on the stomach.

Serving these freshly cooked Spinach and Baby Corn Parathas immediately with a side of pickle adds another layer of flavor. The tangy and sometimes spicy notes of the pickle perfectly cut through the richness of the paratha, creating a balanced and thoroughly enjoyable culinary experience. This simple yet wholesome meal is a testament to the power of fresh ingredients and traditional cooking methods in creating delicious and nourishing food.

Ingredients

For The Dough

3/4 cup whole wheat flour (gehun ka atta)

1 tsp oil

salt to taste

For The Spinach and Baby Corn Filling

1/2 cup blanched spinach (palak)

1/2 cup finely chopped baby corn

1 1/2 tsp oil

1 tsp finely chopped green chillies

salt to taste

Other Ingredients

oil for greasing and cooking

For Serving

pickle

Method

For the dough

Combine all the ingredients, mix well and knead into a soft dough using enough water.
Allow the dough to rest for at least 30 minutes. Keep aside.

For the spinach and baby corn filling

Heat the oil in a broad non-stick pan, add the baby corn and sauté on a medium flame for 2 to 3 minutes.
Add the green chillies, spinach and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
Divide the stuffing into 3 equal portions and keep aside.

How to proceed

Divide the dough into 3 equal portions and roll out one portion of the dough into a circle of 150 mm. (6”) diameter circle.
Put 1 portion of the filling on one half of the roti and fold it over to make a semi-circle.
Heat a non-stick tava (griddle) and cook the parathas on a medium flame for 3 to 4 minutes, using a little oil, till it turns golden brown in colour from both the sides.
Repeat steps 2 and 3 with the remaining dough and filling to make 2 more parathas.
Serve immediately with pickle. .