Spinach and Baby Corn Parathas
by Tarla Dalal

A unique combination of baby corn and spinach forms the filling for these sumptuous parathe. Make sure you chop the baby corn finely so it binds well when sautéed with the spinach and green chillies. This will ensure the filling stays together when folded into the rotis. Serve these delectable Spinach and Baby Corn Parathas hot and fresh with a selection of pickles.

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Spinach and Baby Corn Parathas recipe - How to make Spinach and Baby Corn Parathas

For The Dough
3/4 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste

For The Spinach and Baby Corn Filling
1/2 cup chopped and blanched spinach (palak)
1/2 cup finely chopped baby corn
1 1/2 tsp oil
1 tsp finely chopped green chillies
salt to taste

Other Ingredients
oil for greasing and cooking

For Serving
pickle

Method
For the dough

Combine all the ingredients, mix well and knead into a soft dough using enough water.
Allow the dough to rest for at least 30 minutes. Keep aside.

For the spinach and baby corn filling

Heat the oil in a broad non-stick pan, add the baby corn and sauté on a medium flame for 2 to 3 minutes.
Add the green chillies, spinach and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
Divide the stuffing into 3 equal portions and keep aside.

How to proceed

Divide the dough into 3 equal portions and roll out one portion of the dough into a circle of 150 mm. (6”) diameter circle.
Put 1 portion of the filling on one half of the roti and fold it over to make a semi-circle.
Heat a non-stick tava (griddle) and cook the parathas on a medium flame for 3 to 4 minutes, using a little oil, till it turns golden brown in colour from both the sides.
Repeat steps 2 and 3 with the remaining dough and filling to make 2 more parathas.
Serve immediately with pickle. .