Mexican Parathas

by Tarla Dalal

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Another blend of Indian and international flavours, that is sure to steal your heart! It's a favourite with me as it has corn, cheese and capsicum. Coloured capsicum makes these Parathas rather good-looking; and it's easy to tempt anyone to taste them! It is advisable to use cooking or mozzarella cheese for the stuffing as it melts well.

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Mexican Parathas recipe - How to make Mexican Parathas

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Preparation Time: 10 Minutes Cooking Time: 25 Minutes Total Time: 0 mins Makes 6 parathas
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Ingredients

1 recipe Soya Based Basic Dough

To be mixed into a stuffing
1/2 cup boiled and crushed sweet corn kernels
1/4 cup chopped coloured capsicum (red, yellow and green)
1/4 cup deseeded and chopped tomatoes
1/2 cup tofu (bean curd/ soya paneer) cubes
1/4 cup grated processed cheese
1 tsp finely chopped green chillies
2 tbsp chopped coriander (dhania)
salt to taste

Other ingredients
whole wheat flour (gehun ka atta) for rolling
soya oil for cooking

Method

Divide the stuffing into 6 equal portions and keep aside.
Divide the dough into 12 equal portions and roll out each portion of dough into a 125 mm. (5") diameter circle using a little flour for rolling.
Cook on a hot tava (griddle) on both sides till they are half done.
Place a half cooked roti on a flat dry surface, place one portion of the stuffing in the centre and spread it evenly.
Place another half cooked roti on top and press lightly.
Cook the paratha on a tava (griddle) over a medium flame using soya oil till both sides are golden brown.
Repeat with the remaining dough circles and stuffing to make 5 more parathas.
Serve hot.