Sweet corn Parotta | Stuffed Paratha | How to make Soft layered Parota

Sweet corn Parotta | Stuffed Paratha | How to make Soft layered Parota- Parathas are also called at places Parotas/Paratas. All you need is cool Curd and pickle to accompany this, and it makes for a great Lunch and Dinner item. You don’t need to make any special Curries. Follow the tips carefully, and you will get Parathas that stay soft hours after they are made.

Stuffed Parathas are popular and can be made with different stuffing. Sweet Corn Paratha is very tasty and savoury, and even kids will relish it. We have tips for answering questions such as why Parathas usually break open and how to prevent it.

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Sweet corn Parotta | Stuffed Paratha | How to make Soft layered Parota

Tips

  1. Wheat Flour: Parathas can be made both with Wheat Flour and Maida. Those who make them on a commercial basis use Maida for taste. If you use Maida, they taste very good while hot. But if you want a healthier version, use Wheat Flour. Those made with Wheat Flour stay soft even after they cool. Maida Parathas stretch when they cool down.

  2. How to prevent Paratha from breaking open: The Paratha Dough needs to be kneaded softly with adequate water. It would be best if you kneaded until there are no more cracks in the Dough. If the Wheat Flour Dough is hard, the stuffing spills out when we roll Parathas.

  3. The Paratha should first be roasted on both sides on a dry, hot pan, and then Oil can be added to make them come out perfectly.

Sweet corn Parotta | Stuffed Paratha | How to make Soft layered Parota - Recipe Video

Sweet corn Parotta | Stuffed Paratha | How to make Soft layered Parota

| vegetarian

Ingredients

  • For Stuffing
  • 1 cup Sweet Corn
  • 3 Green Chillies
  • Salt
  • Small bunch Green Coriander
  • 1/4 tsp Ajwain/Carom Seeds
  • 1/2 Inch Ginger
  • 3 Garlic (Optional)
  • 2 tsp Onion Chopped
  • 2 tsp Oil
  • 1/2 tsp Cumin Seeds
  • Asafoetida – A pinch
  • 1 tsp Lemon Juice
  • For Dough
  • 2 cups Wheat Flour
  • 2 tsp Oil
  • Salt
  • Water adequate
  • Oil to roast Paratha

Instructions

  1. Add the rest of the ingredients to the Wheat Flour, knead the Dough well and then make into equal-sized balls. Cover them with a wet cloth and let it rest for 30 minutes.
  2. Make a smooth paste of Sweet Corn, Green Chillies, Green Coriander, Ginger, Garlic and Ajwain in a mixie.
  3. Heat oil in a pan, add Cumin seeds, Asafoetida and Onions and cook until onions turn soft.
  4. Add the Sweet Corn paste to the cooked Onions and fry until the moisture is reduced and comes together. Take it out and let it cool.
  5. Take the Wheat Flour balls and knead again and roll into a thin spread. Then keep the Sweet Corn stuffing inside and seal the edges.
  6. Take the stuffed Dough ball, sprinkle a little Wheat Flour. Then spread the stuffing equally with your fingers. Then roll it gently with a Rolling Pin without uneven lumps so that the Parathas don’t break open.
  7. When the pan is very hot, put the Parantha and roast it on both sides applying oil.
  8. The Crisp Paranthas should be eaten hot with cool Curd and Mango Pickle.

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Sweet corn Parotta | Stuffed Paratha | How to make Soft layered Parota