Minty Corn & Vegetable Paratha


  • 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
  • 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.

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