Corn Paratha

Name: Corn Paratha
Cuisine: American
Ingredients: 1 cup whole wheat flour (gehun ka atta); 3 cups finely chopped spinach (palak); 1/4 tsp salt; 1 tsp oil; 3 tsp melted butter or oil for cooking; 1 cup boiled sweet corn kernels (makai ke dane); 2 onions, chopped; 2 green chillies, chopped; 2 tsp oil salt to taste

Vidhya Shinde @cook_17429337

Malad

Easy and tasty Tiffin Recepice

Vidhya Shinde @cook_17429337

Malad

Easy and tasty Tiffin Recepice

Saved

Ingredients

1 cupwhole wheat flour (gehun ka atta)
3 cupsfinely chopped spinach (palak)
1/4 tspsalt
1 tspoil
3 tspmelted butter or oil for cooking
1 cupboiled sweet corn kernels (makai ke dane)
2onions, chopped
2green chillies, chopped
2 tspoil salt to taste

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Steps

1

For the dough, mix all the ingredients and add enough water to make a soft dough.
2

Divide the dough into 10 portions and roll out each portion into very thin 150 mm. Diameter rounds.
3

For the spinach corn stuffing, heat the oil and fry the onions for 1/2 minute. Add the green chillies and fry again for a few seconds.
4

Add the spinach and cook for 2 minutes. Drain the water, if any.
Add the corn and salt.
5

To proceed, cook each roti on a tawa (griddle) very lightly for a few seconds.
6

Put a portion of the stuffing in each paratha and fold into a semi-circle. Arrange on a greased baking tray.
7

Alternatively, cook on a tawa (griddle) on both sides and brush lightly with butter or oil. Serve hot.