CORN PANEER PARATHAS

Corn Paneer Paratha are super delicious, easy to make and filling. Perfect as a breakfast treat, these parathas are filled with sweet corn and grated paneer. Adding of paneer not only makes them protein rich but likeable by most kids.

📝 Ingredients

• 2 cups wheat flour
• 3/4 cup water
• 1/2 tsp salt
• 2 tbsp oil
• 1/4 tsp turmeric powder
• 2 cups corn kernels
• 1 1/2 cup grated paneer
• 1/2 cup fresh coriander (finely chopped)
• 1/2 cup onion (finely chopped)
• 1 tsp ginger paste
• 1 tsp chilli paste
• 1/4 tsp turmeric powder
• 2 tbsp oil
• 1 tsp cumin seeds
• 1/4 tsp asafoetida
• 1 tsp salt
• 1 tsp sugar
• 1/2 tsp garam masala
• 1 tbsp lemon juice
• 1 tbsp kasuri methi
• some flour for dusting
• 1/3 cup oil

👨‍🍳 Instructions

1. 1--- PREPARATION OF THE DOUGH ---
2. 2Mix the flour, salt and turmeric powder together.
3. 3Add oil Rub into the flour.
4. 4Add water and form a soft dough.
5. 5Cover and leave it aside for at least half an hour.
6. 6--- PREPARATION OF THE FILLING ---
7. 7Process the corn kernels into a coarse texture using your food processor.
8. 8Grate the paneer.
9. 9Heat oil in a pan over medium heat.
10. 10When it is hot, add the cumin seeds and asafoetida.
11. 11Add chopped onion.
12. 12Stir fry till it is soft and appears light pink in colour.
13. 13Add ginger and chilli. Stir fry for one minute.
14. 14Add the corn, turmeric powder and salt. Cover the pan.
15. 15Reduce the heat to low and cook the corn till it is done. This will take about 3-5 minutes.
16. 16Stir in between so that the corn does not burn and stick to the bottom of the pan.
17. 17Add paneer, chopped coriander, sugar, lemon juice, garam masala, kasuri methi.
18. 18Mix well. Allow the mixture to cool down completely.
19. 19Roughly divide it into 8 portions.
20. 20If there is any leftover, you can use it to fill sandwiches.
21. 21--- PREPARATION OF THE PARATHA ---
22. 22Divide the dough into 8 parts.
23. 23Heat a frying pan or tava over low heat.
24. 24Roll out one part using extra flour into a thin chappati 6-7 inches in diameter.
25. 25Place one portion of the filling in the middle.
26. 26Spread out with a spoon into a rectangle in the middle part only.
27. 27Now bring the two upper parts of the rolled dough and fold over the filling. It forms a peak.
28. 28Take the bottom flap of dough and cover the filling. You should have a rough triangle shaped paratha.
29. 29Make sure the dough flaps are on top of each other as that way the filling gets sealed in.
30. 30Dust with a bit of flour and gently roll over the triangle to make the paratha a little more bigger.
31. 31Place the filled paratha onto the hot tava or frying pan.
32. 32Cook it till light brown specks appear on the underside part.
33. 33Flip it over. Cook till light brown specks appear.
34. 34Smear about 1 tsp oil over the paratha and flip it over. Cook till it becomes crispy.
35. 35Smear 1 tsp oil on the upper part and flip the paratha.
36. 36Cook till it becomes crispy and golden in colour
37. 37Repeat the above steps with the remaining dough and filling.
38. 38Serve hot corn paneer parathas with your favourite pickle, chutney, raita or plain yogurt.