How to make Capsicum Sweet Corn Parantha

This recipe is contributed by Member Sarika Luthra.

Main Ingredients : Capsicum (शिमला मिर्च ), Sweet corn (मकई के दाने)

Cuisine : Punjabi

Course : Breads

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Capsicum Sweet Corn Parantha

Capsicum Sweet Corn Parantha Recipe Card

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Hindi: shimla mirch
The capital city of Himachal Pradesh in India, Shimla has many farms of capsicum. Hence, the Hindi name. Besides this, though not loved by all, this veggie is the most essential whenever you plan to dish-up an Indo-Chinese recipe. Stuff them up with cheese, beans, other veggies or meats or just make a simple sabzi, it will surely add that exciting crisp to your creations!

Prep Time : 6-10 minutes

Cook time : 0-5 minutes

Serve : 2

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Capsicum Sweet Corn Parantha Recipe

  • Capsicum chopped 1 medium

  • Sweet corn boiled and crushed 1/2 cup

  • Wheat flour 2 cups

  • Oil 1 tablespoon + for shallow frying

  • Tomato chopped 1 small

  • Green chilli chopped 1

  • Salt to taste

  • Red chilli powder 1 teaspoon

Method

Step 1

Heat the oil in a frying pan add sweet corn, tomato, green chillies, capsicum,salt and red chilli powder and saute it for 5 minutes. Remove from heat and cool.

Step 2

Take the wheat flour in a bowl and add the above mixture. Add water if required and make a soft dough.

Step 3

Divide the dough into equal portions and shape them into balls.

Step 4

Roll out each ball into small discs.

Step 5

Heat a tawa and place one disc on it. Flip after a minute and ad little oil.

Step 6

Cook till both sides are cooked well and they are crisp.

Step 7

Serve hot with curd.

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