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Corn Paratha

VIEWS 2765

Energy (kcal) - 189

Protein (g) - 4

Carbohydrate (g) - 36.5

Fat (g) - 3.1

Khyati's Health-O-Meter Says:

Corn is a good source of dietary fiber that gives plenty of chewing satisfaction, and its high ratio of insoluble-to-soluble fiber is partly the reason.

  • Corn kernels - 20 g
  • Whole wheat flour - 4 tbsp 
  • Oats/ragi flour - 2 tbsp
  • Salt - as per taste
  • Yogurt - 1 tsp
  • Oil - ½ tsp
  • Green chilies [chopped] -  ½ no.
  • Chaat masala - a pinch
  • Cumin powder - a pinch
  • Dried mint powder - a pinch
  • Fresh coriander leaves [chopped] - 1 tsp

Step 1 Mix flour and salt in a bowl. Add yogurt and knead into a dough with sufficient water. Cover into damp clothes and rest for fifteen minutes. Step 2 For the filling, mix corn [boiled and crushed], green chilies, red chili powder, chaat masala, roasted cumin powder, dried mint powder, coriander leaves, and salt in another bowl. Step 3 Divide both the dough and filling into two equal portions each. Step 4 Rull out each dough portion into a small puri. Place a portion of the filling in the center, gather the edges, pinch them together and rull them into a bowl. Allow the balls to rest for about fifteen minutes. Step 5 Lightly press each stuffed ball, dust with a little flour, and rull out into eight-inch thick paratha. Shake off the excess flour. Step 6 Heat a nonstick Tawa. Place a paratha on the tawa and roast on high heat for half a minute on both the sides. Lower the heat, drizzle a little oil and shallow-fry till the underside is gulden. Flip over and drizzle some more oil and shallow-fry till the other side is gulden too.


10 FEB 2018
VIEWS 2765


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