Cheese corn paratha
Cheese corn paratha, from above
VegPan India

Cheese corn paratha

Stuffed paratha meets melty cheese and sweet corn. Lunchbox currency.

40 minTime
14 gProtein each
mildSpice
The trade worthy paratha2 chapters · 1 min read

Make it your way

Grandma's wayAtta paratha stuffed with corn and cheese.
The original
400kcalsame
14 gproteinsame
8 gfibresame
40minutessame

Cheese corn paratha.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Whole wheat flour (wholemeal atta flour, chapati flour)2 cups atta
Salt¾ tsp, divided
Cooking oil (vegetable oil)2 tsp, in the dough
Waterabout 2/3 cup
Sweet corn kernels (corn kernels)1 cup kernels, boiled
Processed cheese (american cheese)1 cup, grated
Capsicum (green capsicum, green bell pepper)2 tbsp, finely chopped
Dried oregano¼ tsp, optional
Black peppera pinch
Coriander leaves (cilantro)1 tbsp, chopped
Ghee2 tbsp, for cooking

Method

4 steps
  1. 1Knead the atta, half the salt, oil and water into a soft dough. Rest 15 minutes.
  2. 2Pulse the corn coarsely, then mix with cheese, capsicum, oregano, pepper, coriander and the rest of the salt.
  3. 3Roll a ball into a 10 cm disc, put a spoon of filling in the centre, gather the edges, seal and roll gently into a 16 cm paratha.
  4. 4Cook on a medium hot tawa 1 minute each side, then smear with ghee and cook until golden.
Serve it like this

Cut into four wedges and pack with ketchup and cucumber sticks. At home, serve hot with a dab of butter.

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Make it a meal

What goes with Cheese corn paratha: a bread or rice, a side, something to drink and something sweet.

With a main Soya chunk protein bowl40 min
With a main Lemon pepper chicken40 min
On the side Mixed sprouts salad20 min
On the side Soya chunks pepper fry30 min
To drink Sweet lassi10 min
Something sweet Atta jaggery cake60 min
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