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Coconut Corn Parathas

 

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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.

Coconut Corn Parathas recipe - How to make Coconut Corn Parathas

Tags

Punjabi roti recipes | Punjabi parathas

Preparation Time:    Cooking Time:    Total Time:    Makes 5 to 6 parathas

Ingredients


For The Dough
100 gms besan (bengal gram flour)
50 gms semolina (rava)
1 tsp curds (dahi)
1/3 tsp carom seeds (ajwain)
4 tbsp oil

For The Filling
1 1/4 cups sweet corn kernels (makai ke dane) , boiled and mashed
2 tbsp freshly grated coconut
1 tbsp raisins (kismis)
1 tbsp broken cashewnuts (kaju)
salt to taste
3 to 4 green chillies , finely chopped
1/3 tsp cumin seeds (jeera)
1 tsp coriander (dhania) powder
1 tsp garam masala
1/2 tsp asafoetida (hing)

Other Ingredients
 besan (bengal gram flour) for rolling
oil for cooking

Method
For the dough
    For the dough
  1. Combine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.
  2. Divide the dough into 5 equal portions and keep aside.

For the filling
    For the filling
  1. Heat the oil in a pan, add the cumin seeds, asafoetida and green chillies, mix well and saute for a minute.
  2. 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.
  3. Divide the filling into 5 equal portions and keep aside.

How to proceed
    How to proceed
  1. Roll out a portion of the dough into a circle of 4” diameter.
  2. Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.
  3. Roll out again into a circle of 6” diameter, using little whole wheat flour.
  4. Heat a tava and cook each paratha, using little ghee, till golden brown spots appear on both the sides.
  5. Repeat the same steps to make 5 more parathas.
  6. Serve hot.

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