September 09, 2015

Tempting Baby Corn Parathas

Are you bored of making side dishes and starters with Baby Corns? Try this Main Course of appealing baby corn parathas. The spices, onions, and Capsicum blended with baby corn gives fantastic aroma to the paratha and really melts in mouth...


CLICK HERE TO SEE THE RECIPES OF CABBAGE GARLIC PARATHA, TOFU PARATHA, MINT CORIANDER PARATHA, MOONGH DAL PARATHA


Pre time: 30 mins

Cooking time: 15 mins

Serves: 4


Ingredients for making Baby Corn Parathas:
For stuffing:


Baby Corns 6 to 8
Finely chopped onions, green capsicum 3 tb spoons each
Finely shredded or chopped garlic, ginger and green chillies 1 tea spoon each
Red chilli powder 1 tea spoon
Cumin seed powder 1/2 tea spoon
Kasuri methi leaves crushed roughly 2 tea spoons
Salt to taste
Oil 2 tb spoons


For Paratha Dough:


Add required salt to 4 cups of whole wheat flour and 1 tb spoon of oil. Mix well and knead to soft dough adding water. Keep it aside.




How to make the Stuffing?


Cut the baby corns in to 2 inch pieces and boil in generous amount of water for 6 to 8 minutes.
Drain the water out. Allow them to cool.
Put the pieces in a blender or mixer jar and give two or three turns. You will get a coarse mixture.
Keep it aside.
Heat a pan with oil and fry the onions, green chillies, bell peppers, garlic and ginger till they become golden brown.























Add salt, red chilli powder and cumin seed powder. Mix.
Now add the baby corn stuff and stir well. Check out for hotness and salt. Add whatever is required.
Now add the kasuri methi leaves and mix well. The stuff is ready to make Parathas.


How to make Parathas?


Take a big lemon size ball of wheat dough. Roll with the pin to small circle of inner palm size.
Place 2 tb spoons of stuffing in the centre. Bring the edges to centre and seal it.
Dust the ball with wheat flour and gently roll to thick rotis of bigger rounds.











Heat a tawa and place the paratha on it.
After a minute  flip off and apply some butter on the paratha.
Cook on both sides with some butter to golden colour and serve hot with curd.





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