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Main Ingredients | Corn kernels, Whole-wheat flour |
Cuisine | Punjabi |
Course | Breads |
Prep Time | 16-20 minutes |
Cook time | 1-1.30 hour |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Corn Parantha
- 2 cups Corn kernels boiled and crushed
- Whole-wheat flour 3 cups + for dusting
- to taste Salt
- 1/2 cup Yogurt
- Oil 1 tablespoon + for shallow-frying
- 2 Green chillies finely chopped
- 1 1/2 teaspoons Red chilli powder
- 2 teaspoons Chaat masala
- 2 teaspoons Roasted cumin powder
- 2 teaspoons Dried mint powder
- 4 tablespoons Fresh coriander leaves chopped
Method
- Mix flour and salt in a bowl. Add yogurt, one tablespoon oil and knead into dough with sufficient water. Cover with a damp cloth and rest for fifteen minutes.
- For filling mix corn, green chillies, red chilli powder, chaat masala, roasted cumin powder, dried mint powder, coriander leaves and salt in another bowl.
- Divide both the dough and filling into eight equal portions each.
- Roll out each dough portion into a small puri. Place a portion of the filling in the center, gather the edges, pinch them together and roll into a ball. Allow the balls to rest for about fifteen minutes.
- Lightly press each stuffed ball, dust with a little flour and roll out into eighth-inch thick paranthe. Shake off the excess flour.
- Heat a non-stick tawa. Place a parantha 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 golden. Flip over and drizzle some more oil and shallow-fry till the other side is golden too.
- Serve hot with pickle.
Nutrition Info
Calories | 2419 |
Carbohydrates | 393.9 |
Protein | 74.3 |
Fat | 60.9 |
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