Mexican Parathas ( Know Your Flours )

Mexican Parathas ( Know Your Flours )

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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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Mexican Parathas ( Know Your Flours ) recipe - How to make Mexican Parathas ( Know Your Flours )

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 parathas
Show me for parathas


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

For the rotis

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

How to proceed

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

RECIPE SOURCE : Know Your FloursBuy this cookbook

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