Mint Paratha with Corn Stuffing

For the dough 

• 1 1/2 cup Maida  
• 1 1/2 cup whole wheat flour  
• 1 tsp ghee  

 

Mint Chutney

• 2 tsp mint leaves  
• 1 tsp lemon juice  
• ½  tsp cumin seeds    
• 3 green chillies  
• salt  

 

For the stuffing 

• 1/2 cup finely chopped cabbage  
• 1 1/2 cup fresh or frozen corn, cooked  
• 2 potatoes, peeled and chopped  
• 1 onion, chopped  
• juice of 1 lemon  
• ½  tsp garam masala  
• 1 tsp chopped coriander  
• 1 tsp ground green chilli  
• 1 tsp sugar  
• oil  
• salt   

Preparation:

 

Dough  

1. Mix the flours, ghee and the mint chutney and make a soft dough, adding water if necessary. 

2.  Divide and Roll out each equal portion into a very thin round.

Stuffing 

 

1. Sprinkle salt over the cabbage and keep aside. After 10 minutes, squeeze out the water. 

2. Crush the cooked corn. 

3. Heat the oil and add the potatoes, sprinkle a little water, cover and cook until soft. 

4. Add the cabbage and onion and cook for 1 minute. 

5. Add the corn, lemon juice, garam masala, coriander, green chilli, sugar and salt and cook for 1 minute. 

  

Method

 

1. Put 2 tablespoons of the stuffing in the centre of each dough round. 

2. Cover with another round and seal the sides. 

3. Brush lightly with ghee and cook on a hot tawa (griddle) on both sides until    parathas are done.

4. Serve hot.