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Corn and Spinach Paratha

Corn and Spinach Paratha
Recipe type: Breakfast
Cuisine: Indian
Serves: 5
Prep time:
Cook time:
Total time:
Popeye would've loved this one
  • 1 cup whole wheat flour (gehun ka atta)
  • ¼ tsp salt
  • 1 tsp oil
  • 3 tsp melted butter or oil for cooking
  • For The Spinach Corn Stuffing
  • 3 cups finely chopped spinach (palak)
  • 1 cup boiled sweet corn kernels (makai ke dane)
  • 2 onions , chopped
  • 2 green chillies , chopped
  • 2 tsp oil
  • salt to taste
  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 ½ 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.
  5. Add the corn and salt.
  6. To proceed, cook each roti on a tawa (griddle) very lightly for a few seconds.
  7. Put a portion of the stuffing in each paratha and fold into a semi-circle. Arrange on a greased baking tray.
  8. Brush the parathas lightly with butter or oil and bake in a hot oven at 200 degree c (400 degree f) until light pink in colour (about 5 minutes). Alternatively, cook on a tawa (griddle) on both sides and brush lightly with butter or oil. Serve hot.
Goodness Guide :
Did you know that refining cereals can drastically alter the content and proportions of protein, vitamins and minerals?
Whole cereals are rich in zinc as well as iron and thus help prevent hair loss.
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