You are here: Home >  Cuisine  >  Indian Veg Recipes  >  Punjabi  >  Punjabi roti recipes | Punjabi parathas   >  Corn and Vegetable Paratha, Pudina Corn Paratha

Corn and Vegetable Paratha, Pudina Corn Paratha

 

This recipe has been viewed 59593 times
5/5 stars  100% LIKED IT   
4 REVIEWS ALL GOOD


corn and vegetable paratha recipe | pudina corn vegetable paratha | cabbage potato paratha | with 63 amazing images.

corn and vegetable paratha recipe | pudina corn vegetable paratha | cabbage potato paratha has a tongue-tickling flavour feel of these are thoroughly enjoyable! Learn how to make pudina corn vegetable paratha.

To make corn and vegetable paratha, make a dough of wheat flour and maida. For the stuffing, heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.

Add the cabbage and sauté on a medium flame for 1 to 2 minutes. Add all the remaining ingredients, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the stuffing into 8 equal portions and keep aside.

Then to make cabbage potato paratha, roll out a portion of the dough into a 125 mm. (5”) diameter circle using a little plain flour for rolling. Place a portion of the stuffing in the centre, fold the edges towards the centre press well to seal it so the stuffing doesn’t spill out. Roll out again into 100 mm. (4”) diameter circle with the help of a little plain flour. Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Cook the paratha, using ¼ tsp of oil, till it turns brown in colour from both the sides. Repeat steps 1 to 4 to make 7 more parathas. Serve immediately.

You may find the pudina corn vegetable paratha slightly elaborate to make, but it's worth the effort. The perfect blend of flavours will compel you to believe it!

While the mint sauce is the highlight of the dough, the unusual combination of vegetables such as cabbage, potatoes and corn marks the stuffing. Common but effective ingredients such as chillies, lemon juice, coriander and garam masala make the cabbage potato paratha truly irresistible.

Tips for corn and vegetable paratha. 1. Serve corn and vegetable paratha with curds. 2. 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.

Enjoy corn and vegetable paratha recipe | pudina corn vegetable paratha | cabbage potato paratha | with step by step photos.

Corn and Vegetable Paratha, Pudina Corn Paratha recipe - How to make Corn and Vegetable Paratha, Pudina Corn Paratha

Tags

North Indian Vegetarian FoodPunjabi roti recipes | Punjabi parathas Parathas for breakfast | Thepla for Breakfast |One Dish Vegetarian MealsOne Meal DinnerIndian Tiffin Box, Lunch box, Dabbadifferent kinds of parathas

Preparation Time:    Cooking Time:    Total Time:    Makes 8 parathas.

Ingredients


For The Dough
1/2 cup plain flour (maida)
1/2 cup whole wheat flour (gehun ka atta)
1 tbsp melted ghee

To Be Blended Into A Mint Sauce Using 1 Tbsp Of Water (for The Dough)
1/4 cup mint leaves (pudina)
1/2 tsp lemon juice
1/2 tsp cumin seeds (jeera)
2 tsp roughly chopped green chillies
salt to taste

For The Stuffing
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
salt to taste

Other Ingredients For Corn and Vegetable Paratha
 plain flour (maida) for rolling
2 1/4 tsp oil for cooking

Method
For the dough
    For the dough
  1. Combine all the ingredients along with the mint sauce in a deep bowl, mix well and knead into a semi-stiff dough, using enough water. Cover and keep aside for at least 10 to 15 minutes.
  2. Divide the dough into 8 equal portions and keep aside.

For the stuffing
    For the stuffing
  1. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
  2. Add the cabbage and sauté on a medium flame for 1 to 2 minutes.
  3. Add all the remaining ingredients, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  4. Divide the stuffing into 8 equal portions and keep aside.

How to proceed
    How to proceed
  1. To make {span class="bold1"}corn and vegetable paratha{/span}, roll out a portion of the dough into a 125 mm. (5”) diameter circle using a little plain flour for rolling.
  2. Place a portion of the stuffing in the centre, fold the edges towards the centre press well to seal it so the stuffing doesn’t spill out.
  3. Roll out again into 100 mm. (4”) diameter circle with the help of a little plain flour.
  4. Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Cook the paratha, using ¼ tsp of oil, till it turns brown in colour from both the sides.
  5. Repeat steps 1 to 4 to make 7 more parathas.
  6. Serve the {span class="bold1"}corn and vegetable paratha{/span} immediately.

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. 
  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. 

making boiled and crushed sweet corn kernels
  1. Take 1 cup sweet corn kernels. 
  2. Bring enough water to boil in a pan. 
  3. Add the sweet corn kernels. 
  4. Add a pinch of salt. 
     
  5. Boil for 5 minutes. 
     
  6. Strain.  
  7. Your boiled sweet corn kernels are ready. 
     
  8. Trasnfer the boiled sweeet corn kernels in a mixer. 
  9. Take 1 cup sweet corn kernels. 
  10. Your 3/4 cup boiled and coarsely crushed sweet corn kernels (makai ke dane) is ready to use in the paratha.

mint sauce for corn and vegetable paratha
  1. In a blender put 1/4 cup mint leaves (phudina).
  2. Add 1/2 tsp lemon juice.
  3. Add 1/2 tsp cumin seeds (jeera).
  4. Add 2 tsp roughly chopped  green chillies.
  5. Add salt to taste. We added 1/4 tsp salt.
  6. Add 1 tablespoon water.
  7. Blend.
  8. 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.
  2. Add 1/2 cup whole wheat flour (gehun ka atta).
  3. Add 1 tbsp melted ghee.
  4. Add the mint sauce.
  5. Add enough water to make a semi stiff dough. We added 1/4 cup water.
  6. Knead into a semi stiff dough.
  7. Cover and keep aside for at least 10 to 15 minutes.
  8. Divide the dough into 8 equal portions.

stuffing for corn and vegetable paratha
  1. Heat 1 tbls oil in a broad non-stick pan.
  2. Add 1/4 cup chopped onions.
  3. Sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
  4. Add 1/2 cup finely chopped cabbage.
  5. Add 3/4 cup boiled and coarsely crushed sweet corn kernels (makai ke dane).
  6. Sauté on a medium flame for 1 to 2 minutes.
  7. Add 1/2 cup boiled , peeled and chopped potatoes.
  8. Add 1 tsp lemon juice.
  9. Add 1/2 tsp garam masala.
  10. Add 1 tbsp finely chopped coriander (dhania).
  11. Add 1 tsp green chilli paste.
  12. Add 1 tsp sugar.
  13. Add salt to taste. We added 3/4 tsp salt.
  14. Mix well.
  15. Cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  16. 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. 
  2. Rotate the dough while rolling and use whole wheat flour to prevent any sticking to the rolling pin.
  3. Roll out a portion of the dough into a 125 mm. (5”) diameter circle using a little plain flour for rolling.
  4. Place a portion of the stuffing in the centre.
  5. Fold the edges towards the centre.
  6. Press well to seal it so the stuffing doesn’t spill out.
  7. Roll out again into 100 mm. (4”) diameter circle with the help of a little plain flour.
  8. Heat a non stick pan and grease with oil.
  9.   Place the paratha on it. 
  10. Cook one side of paratha for 30 seconds on a medium flame. 
  11. Then grease the top with oil. 
  12. Flip over and cook the other side the same way. 
  13. Use a spatula to press down on the paratha to cook it evenly.
  14. Keep cooking and flipping  paratha till done. 
  15. Serve immediately.

tips for corn and vegetable paratha
  1. Serve corn and vegetable paratha  with curds.
  2. 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.
Nutrient values per paratha
Energy144 cal
Protein2.7 g
Carbohydrates19.1 g
Fiber1.8 g
Fat6.8 g
Cholesterol0 mg
Vitamin A102.7 mcg
Vitamin B10.1 mg
Vitamin B20 mg
Vitamin B30.7 mg
Vitamin C11.1 mg
Folic Acid10.9 mcg
Calcium13.7 mg
Iron0.8 mg
Magnesium24.4 mg
Phosphorus55.9 mg
Sodium5.9 mg
Potassium110.3 mg
Zinc0.4 mg
Outbrain

Reviews

मिन्टी कॉर्न एण्ड वेजिटेबल पराठा
 on 24 Nov 17 04:49 PM
5

शाम के नाश्ता एक पौष्टिक और स्वादिष्ट रेसिपी के लिए मेने मिन्टी कॉर्न एण्ड वेजिटेबल पराठे बानेये और घर मे सबको अछा लागा
Minty Corn and Vegetable Parathas
 on 13 Mar 15 02:35 PM
5

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.
Minty Corn and Vegetable Parathas
 on 13 Feb 13 09:35 AM
5

I make these parathas often, my husband loves them..they are great to serve in dabbas...
Minty Corn And Vegetable Parathas
 on 29 Jun 11 08:44 PM
5

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