Minty Corn & Vegetable Paratha

Ingredients:

• 1 cup all-purpose flour (maida)
• 1 cup whole meal flour
• 2 tsps melted ghee
• oil for cooking

For stuffing:

• 1 big potato, boiled & roughly mashed
• 1/2 cup cabbage, finely chopped
• 1 cup fresh corn
• 2 tsps lemon juice
• 2 tsps oil
• 1/2 tsp. sugar
• 1/3 tsp. garam masala powder
• 3/4 tsps green chili paste
• 2 tsp. coriander leaves, chopped
• 1/2 tsp. cumin seeds
• 1/2 to 3/4 tsp. salt

For mint sauce:

• 1/2 cup mint leaves
• 3 springs of curry leaves
• 3/4 tsp. lemon juice
• 2 green chilies
• salt to taste

Method:

• Sprinkle 2 pinches of salt over cabbage and leave for 10-12 minutes. Squeeze the water from the cabbage with hands and keep aside. Boil the corn till tender and crush coarsely.
• Heat the oil in a pan and add cumin seeds. When they splutter, add cabbage, coarsely mashed & boiled potatoes, crushed corn, lemon juice, sugar, coriander leaves, green chili, garam masala and salt. Mix well and remove from fire, keep aside.
• Make paste of the above ingredients meant for the sauce in a mixer by adding water, as required.
• Mix the flours, mint sauce, ghee; make soft dough for chapattis with water and keep aside for 1/2 an hour. Make very thin rounds and cook on griddle applying oil on both sides, till little brown spots appear on the surface.
• Put about 2 tsp of the stuffing in the center of the parathas. Fold just like dosa and press well. Cook again applying oil, as required.
• Serve hot at breakfast with sauce or curd. These parathas can be carried along journeys and picnics.