Corn_Paratha/ corn_Stuffed_Flatbread

Ingredients

• For the dough (outer layer): 2 cups whole wheat flour (atta)
• 1/2 tsp carom seeds (ajwain)
• Salt – as per taste
• 1–2 tsp oil or ghee
• Water – as needed
• 2–3 tbsp gram flour (besan) or sattu
• 2–3 green chilies (finely chopped)
• 1 tsp grated or minced ginger
• 1 finely chopped onion
• ½ tsp turmeric powder
• ½ tsp red chili powder
• ½ tsp cumin powder
• ½ tsp coriander powder
• ¼ tsp garam masala
• ½ tsp chili flakes
• 2 tbsp chopped fresh coriander leaves
• Salt – to taste
• 2–3 tbsp oil or ghee (for roasting)

Steps

1. To prepare the dough: Mix whole wheat flour with ajwain, salt, and a bit of oil. Add water gradually and knead into a soft dough. Cover and let it rest for 15–20 minutes.
2. To make the stuffing: Lightly crush the steamed corn (do not make it too smooth).
3. Mix in the gram flour, ginger, green chilies, coriander leaves, chopped onion, chili flakes, and all the powdered spices. combine well to form the stuffing
4. To assemble the paratha: Divide the dough into equal portions and roll each into a small circle.
5. Place a portion of the stuffing in the center, fold the edges to form a triangle, and gently roll it out again into a triangular shape.
6. Heat a tawa, place the paratha on it, and cook both sides until golden. Apply oil or ghee while roasting until crispy and golden brown spots appear.
7. Serve hot with curd, tomato ketchup, or mint chutney.
8. Enjoy your flavorful, healthy Corn Paratha — perfect for a hearty breakfast or light dinner!