Corn Capsicum Cheese Paratha Recipe

Ingredients

• 1/2 cup boiled and coarsely crushed sweet corn kernels (makai ke dane)
• 1/4 cup finely chopped capsicum
• 1/4 cup grated processed cheese
• 1/2 tsp red chilli powder
• 1/4 tsp black salt (sanchal)
• 3/4 cup whole wheat flour (gehun ka atta)
• 1 tsp oil
• salt (namak) to taste
• whole wheat flour (gehun ka atta) for rolling
• ghee for cooking

Steps

1. Combine the whole wheat flour, oil and salt in a deep bowl and knead into a soft dough using enough water. Keep aside.
2. Cool slightly, wrap in an aluminum foil or cling film and pack in a tiffin box.
3. To make corn capsicum and cheese paratha, divide the stuffing into 4 equal portions and keep aside.
4. Divide the dough into 8 equal portions.
5. Roll 2 portions of the dough separately into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
6. Place a dough circle on a flat, dry surface and spread a portion of the stuffing over it.
7. Place the other dough circle over it and pinch the sides to seal it.
8. Heat a non-stick tava (griddle) and cook the paratha, using a little ghee, till it turns golden brown in colour from both the sides.
9. Repeat steps 3 to 6 to make 3 more parathas.