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corn and vegetable paratha recipe | pudina corn vegetable paratha | cabbage potato paratha

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User Tarla Dalal  •  29 December, 2021
Corn and vegetable paratha recipe | pudina corn vegetable paratha | cabbage potato paratha Save to Pinterest
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मकई सब्जी का पराठा रेसिपी - हिन्दी में पढ़ें (Corn and Vegetable Paratha, Pudina Corn Paratha in Hindi)

Table of Content

About Corn And Vegetable Paratha, Pudina Corn Paratha Down arrow
Ingredients Down arrow
Methods Down arrow
Like corn and vegetable paratha Down arrow
What is corn and vegetable paratha made off? Down arrow
Making boiled and crushed sweet corn kernels Down arrow
Mint sauce for corn and vegetable paratha Down arrow
Dough for corn and vegetable paratha Down arrow
Stuffing for corn and vegetable paratha Down arrow
Making minty corn and vegetable paratha Down arrow
Tips for corn and vegetable paratha Down arrow
Nutrient values Down arrow

 

Tags

Soaking Time

0

Preparation Time

15 Mins

Cooking Time

30 Mins

Baking Time

0 Mins

Baking Temperature

0

Sprouting Time

0

Total Time

45 Mins

Makes

8 parathas.

Ingredients

For The Dough

To Be Blended Into A Mint Sauce Using 1 Tbsp Of Water (for The Dough)

For The Stuffing

Other Ingredients For Corn and Vegetable Paratha

Method

 


Corn and Vegetable Paratha, Pudina Corn Paratha recipe with step by step photos

like corn and vegetable paratha

 

    1. like like corn and vegetable paratha recipe | pudina corn vegetable paratha | cabbage potato paratha | Paratha or stuffed paratha are sumptuous Indian flat-breads that can be relished with curd, pickle, raita or even sabji. They can be as simple as the plain paratha or something as filling as the aloo bhujiya paratha or the lifafa paneer paratha. Below are some of my favorite stuffed paratha recipes that you can relish for breakfast or lunch :   
what is corn and vegetable paratha made off?

 

    1. what is corn and vegetable paratha made off? pudina sweet corn vegetable paratha is made from mint sauces made from 1/4 cup mint leaves (phudina), 1/2 tsp lemon juice
      1/2 tsp cumin seeds (jeera),  2 tsp roughly chopped  green chillies, salt to taste, dough of plain flour and wheat flour. See below photo of list of ingredients for mint sauce and dough for corn and vegetable paratha. 
      Step 2 – <strong>what is corn and vegetable paratha made off? pudina sweet corn vegetable paratha</strong>&nbsp;is made from …
    2. Stuffing of 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 and salt to taste. See below photo of list of ingredients for stuffing of corn and vegetable paratha. 
      Step 3 – Stuffing of&nbsp;<!--%3Cmeta%20charset%3D%22UTF-8%22%20%2F%3E-->3/4 cup&nbsp;boiled and coarsely&nbsp;<a href="glossary-boiled-and-crushed-sweet-corn-kernels-1930i">crushed sweet corn kernels (makai ke dane)</a>,&nbsp;1 tbsp&nbsp;oil,&nbsp;1/4 cup&nbsp;chopped onions,&nbsp;1/2 …
making boiled and crushed sweet corn kernels

 

    1. Take 1 cup sweet corn kernels. 
      Step 4 – <meta charset="UTF-8" /> Take 1&nbsp;cup&nbsp;<a href="https://www.tarladalal.com/glossary-boiled-and-crushed-sweet-corn-kernels-1930i">sweet corn kernels</a>.&nbsp;
    2. Bring enough water to boil in a pan. 
      Step 5 – <meta charset="UTF-8" />Bring enough water to boil in a pan.&nbsp;
    3. Add the sweet corn kernels. 
      Step 6 – <meta charset="UTF-8" />Add the sweet corn kernels.&nbsp;
    4. Add a pinch of salt. 
       
      Step 7 – <meta charset="UTF-8" />Add a pinch of salt.&nbsp;<br /> &nbsp;
    5. Boil for 5 minutes. 
       
      Step 8 – <meta charset="UTF-8" />Boil for 5 minutes.&nbsp;<br /> &nbsp;
    6. Strain.  
      Step 9 – <meta charset="UTF-8" />Strain.&nbsp;&nbsp;
    7. Your boiled sweet corn kernels are ready. 
       
      Step 10 – <meta charset="UTF-8" />Your boiled sweet corn kernels are ready.&nbsp;<br /> &nbsp;
    8. Trasnfer the boiled sweeet corn kernels in a mixer. 
      Step 11 – <meta charset="UTF-8" />Trasnfer the boiled sweeet corn kernels in a mixer.&nbsp;
    9. Take 1 cup sweet corn kernels. 
      Step 12 – <meta charset="UTF-8" /> Take 1&nbsp;cup&nbsp;<a href="https://www.tarladalal.com/glossary-boiled-and-crushed-sweet-corn-kernels-1930i">sweet corn kernels</a>.&nbsp;
    10. Your 3/4 cup boiled and coarsely crushed sweet corn kernels (makai ke dane) is ready to use in the paratha.
      Step 13 – Your&nbsp;<meta charset="UTF-8" />3/4 cup&nbsp;boiled and coarsely&nbsp;<a href="glossary-boiled-and-crushed-sweet-corn-kernels-1930i">crushed sweet corn kernels (makai ke dane)</a>&nbsp;is ready to …
mint sauce for corn and vegetable paratha

 

    1. In a blender put 1/4 cup mint leaves (phudina).
      Step 14 – In a blender put&nbsp;<meta charset="UTF-8" />1/4 cup&nbsp;<a href="glossary-mint-leaves-pudina-phudina-521i">mint leaves (phudina)</a>.
    2. Add 1/2 tsp lemon juice.
      Step 15 – Add&nbsp;<meta charset="UTF-8" />1/2 tsp&nbsp;<a href="glossary-lemon-juice-numbi-ka-ras-nimbu-ka-juice-471i">lemon juice</a>.
    3. Add 1/2 tsp cumin seeds (jeera).
      Step 16 – Add&nbsp;<meta charset="UTF-8" />1/2 tsp&nbsp;<a href="glossary-cumin-seeds-jeera-zeera-381i">cumin seeds (jeera)</a>.
    4. Add 2 tsp roughly chopped  green chillies.
      Step 17 – Add 2 tsp roughly chopped&nbsp;&nbsp;<a href="glossary-green-chillies-hari-mirch-331i">green chillies</a>.
    5. Add salt to taste. We added 1/4 tsp salt.
      Step 18 – Add salt to taste. We added 1/4 tsp salt.
    6. Add 1 tablespoon water.
      Step 19 – Add 1 tablespoon water.
    7. Blend.
      Step 20 – Blend.
    8. Keep mint sauce aside.
      Step 21 – Keep mint sauce aside.
dough for corn and vegetable paratha

 

    1. In a bowl put 1/2 cup plain flour (maida). You can replace with whole wheat flour if you want a healthier paratha.
      Step 22 – In a bowl put&nbsp;<!--%3Cmeta%20charset%3D%22UTF-8%22%20%2F%3E-->1/2 cup&nbsp;<a href="glossary-plain-flour-maida-188i">plain flour (maida)</a>. You can replace with whole wheat flour …
    2. Add 1/2 cup whole wheat flour (gehun ka atta).
      Step 23 – Add&nbsp;<meta charset="UTF-8" />1/2 cup&nbsp;<a href="glossary-whole-wheat-flour-gehun-ka-atta-gehun-ka-aata-429i">whole wheat flour (gehun ka atta)</a>.
    3. Add 1 tbsp melted ghee.
      Step 24 – Add&nbsp;<meta charset="UTF-8" />1 tbsp&nbsp;melted&nbsp;<a href="glossary-ghee-245i">ghee</a>.
    4. Add the mint sauce.
      Step 25 – Add the mint sauce.
    5. Add enough water to make a semi stiff dough. We added 1/4 cup water.
      Step 26 – Add enough water to make a semi stiff dough. We added 1/4 cup&nbsp;water.
    6. Knead into a semi stiff dough.
      Step 27 – Knead into a&nbsp;semi stiff dough.
    7. Cover and keep aside for at least 10 to 15 minutes.
      Step 28 – Cover and keep aside for at least 10 to 15 minutes.
    8. Divide the dough into 8 equal portions.
      Step 29 – Divide the dough into 8 equal portions.
stuffing for corn and vegetable paratha

 

    1. Heat 1 tbls oil in a broad non-stick pan.
      Step 30 – Heat 1 tbls oil in a broad non-stick pan.
    2. Add 1/4 cup chopped onions.
      Step 31 – Add&nbsp;<meta charset="UTF-8" />1/4 cup&nbsp;<a href="glossary-chopped-onions-722i">chopped onions</a>.
    3. Sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
      Step 32 – Saut&eacute; on a medium flame for 1 to 2 minutes or till they turn translucent.
    4. Add 1/2 cup finely chopped cabbage.
      Step 33 – Add&nbsp;<meta charset="UTF-8" />1/2 cup&nbsp;finely&nbsp;<a href="glossary-chopped-cabbage-781i">chopped cabbage</a>.
    5. Add 3/4 cup boiled and coarsely crushed sweet corn kernels (makai ke dane).
      Step 34 – Add&nbsp;<meta charset="UTF-8" />3/4 cup&nbsp;boiled and coarsely&nbsp;<a href="glossary-boiled-and-crushed-sweet-corn-kernels-1930i">crushed sweet corn kernels (makai ke dane)</a>.
    6. Sauté on a medium flame for 1 to 2 minutes.
      Step 35 – Saut&eacute; on a medium flame for 1 to 2 minutes.
    7. Add 1/2 cup boiled , peeled and chopped potatoes.
      Step 36 – Add&nbsp;<meta charset="UTF-8" />1/2 cup&nbsp;<a href="glossary-boiled-and-chopped-potatoes-1879i">boiled , peeled and chopped potatoes</a>.
    8. Add 1 tsp lemon juice.
      Step 37 – Add&nbsp;<meta charset="UTF-8" />1 tsp&nbsp;<a href="glossary-lemon-juice-numbi-ka-ras-nimbu-ka-juice-471i">lemon juice</a>.
    9. Add 1/2 tsp garam masala.
      Step 38 – Add&nbsp;<meta charset="UTF-8" />1/2 tsp&nbsp;<a href="garam-masala-163r">garam masala</a>.
    10. Add 1 tbsp finely chopped coriander (dhania).
      Step 39 – Add&nbsp;<meta charset="UTF-8" />1 tbsp&nbsp;finely&nbsp;<a href="glossary-chopped-coriander-783i">chopped coriander (dhania)</a>.
    11. Add 1 tsp green chilli paste.
      Step 40 – Add&nbsp;<meta charset="UTF-8" />1 tsp&nbsp;<a href="glossary-green-chilli-paste-hari-mirch-ki-paste-mirchi-paste-333i">green chilli paste</a>.
    12. Add 1 tsp sugar.
      Step 41 – <meta charset="UTF-8" />Add 1 tsp sugar.
    13. Add salt to taste. We added 3/4 tsp salt.
      Step 42 – Add salt to taste. We added 3/4&nbsp;tsp salt.
    14. Mix well.
      Step 43 – Mix well.
    15. Cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
      Step 44 – Cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
    16. Divide the stuffing into 8 equal portions and keep aside.
      Step 45 – Divide the stuffing into 8 equal portions and keep aside.
making minty corn and vegetable paratha

 

    1. Flatten the dough on a rolling board and dust with whole wheat flour. 
      Step 46 – <meta charset="UTF-8" /> Flatten the dough on a rolling board and dust with whole wheat …
    2. Rotate the dough while rolling and use whole wheat flour to prevent any sticking to the rolling pin.
      Step 47 – Rotate the dough while rolling and use whole wheat flour to prevent any sticking to …
    3. Roll out a portion of the dough into a 125 mm. (5”) diameter circle using a little plain flour for rolling.
      Step 48 – <meta charset="UTF-8" /> Roll out a portion of the dough into a 125 mm. (5&rdquo;) …
    4. Place a portion of the stuffing in the centre.
      Step 49 – Place a portion of the stuffing in the centre.
    5. Fold the edges towards the centre.
      Step 50 – Fold the edges towards the centre.
    6. Press well to seal it so the stuffing doesn’t spill out.
      Step 51 – Press well to seal it so the stuffing doesn&rsquo;t spill out.
    7. Roll out again into 100 mm. (4”) diameter circle with the help of a little plain flour.
      Step 52 – <meta charset="UTF-8" /> Roll out again into 100 mm. (4&rdquo;) diameter circle with the help …
    8. Heat a non stick pan and grease with oil.
      Step 53 – Heat a non stick pan and grease with oil.
    9.   Place the paratha on it. 
      Step 54 – &nbsp; <meta charset="UTF-8" /> Place the paratha on it.&nbsp;
    10. Cook one side of paratha for 30 seconds on a medium flame. 
      Step 55 – <meta charset="UTF-8" /> Cook one side of&nbsp;paratha for 30&nbsp;seconds on a medium flame.&nbsp;
    11. Then grease the top with oil. 
      Step 56 – <meta charset="UTF-8" />Then grease the top with oil.&nbsp;
    12. Flip over and cook the other side the same way. 
      Step 57 – <meta charset="UTF-8" /> Flip over and cook the other side the same way.&nbsp;
    13. Use a spatula to press down on the paratha to cook it evenly.
      Step 58 – Use a spatula to press down on the paratha to cook it evenly.
    14. Keep cooking and flipping  paratha till done. 
      Step 59 – <meta charset="UTF-8" /> Keep cooking and flipping&nbsp;<strong>&nbsp;paratha</strong>&nbsp;till done.&nbsp;
    15. Serve immediately.
      Step 60 – Serve immediately.
tips for corn and vegetable paratha

 

    1. Serve corn and vegetable paratha  with curds.
      Step 61 – Serve&nbsp;corn and vegetable paratha &nbsp;with curds.
    2. Use a spatula to press down on the paratha to cook it evenly.
      Step 62 – Use a spatula to press down on the paratha to cook it evenly.
    3. You can cook 2 parathas at one time on the tava. 
    4. Serve corn and vegetable paratha with lehsun ki chutney.
      Step 64 – Serve&nbsp;corn and vegetable paratha with lehsun ki chutney.
Nutrient values (Abbrv)per plate

Nutrient values (Abbrv) per paratha
 

Energy144 cal
Protein2.7 g
Carbohydrates19.1 g
Fiber1.8 g
Fat6.8 g
Cholesterol0 mg
Sodium5.9 mg

Click here to view Calories for Corn and Vegetable Paratha, Pudina Corn Paratha

The Nutrient info is complete

Your Rating*

User
Payal Parikh 86

July 29, 2021, 1:42 p.m.

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

5 
User
sushi1

June 27, 2021, 5:35 a.m.

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

5 
User
Archana M

May 25, 2020, 11:13 a.m.

The stuffing of corn,cabbage and potato is just too good.The flavor of pudina is so refreshing. I also made only the parathas without the stuffing for breakfast. My family loved it.

5 
User
meena tupe

June 1, 2016, 7:55 p.m.

??? ?? ?????? ?? ??????? ?? ????????? ?????? ?? ??? ???? ?????? ????? ???? ???????? ????? ?????? ?? ?? ?? ???? ??? ????

5 
User

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