Corn Parantha

Paranthe stuffed with spicy corn mixture. This is a Sanjeev Kapoor exclusive recipe.

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Corn Parantha
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


  1. 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.
  2. For filling mix corn, green chillies, red chilli powder, chaat masala, roasted cumin powder, dried mint powder, coriander leaves and salt in another bowl.
  3. Divide both the dough and filling into eight equal portions each.
  4. 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.
  5. Lightly press each stuffed ball, dust with a little flour and roll out into eighth-inch thick paranthe. Shake off the excess flour.
  6. 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.
  7. Serve hot with pickle.

Nutrition Info

Calories 2419
Carbohydrates 393.9
Protein 74.3
Fat 60.9