How to make Corn Parantha -

Paranthe stuffed with spicy corn mixture.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Corn kernels (मकई के दाने), Whole-wheat flour

Cuisine : Punjabi

Course : Breads

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For more recipes related to Corn Parantha checkout Makai Roti. You can also find more Breads recipes like Khameeri Roti - SK Khazana Palak Phulka Khatti Puri Gajar Puri

Corn Parantha

Corn Parantha Recipe Card

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Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

Prep Time : 16-20 minutes

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Corn Parantha Recipe

  • Corn kernels boiled and crushed 2 cups

  • Whole-wheat flour 3 cups + for dusting

  • Salt to taste

  • Yogurt 1/2 cup

  • Oil 1 tablespoon + for shallow-frying

  • Green chillies finely chopped 2

  • Red chilli powder 1 1/2 teaspoons

  • Chaat masala 2 teaspoons

  • Roasted cumin powder 2 teaspoons

  • Dried mint powder 2 teaspoons

  • Fresh coriander leaves chopped 4 tablespoons

Method

Step 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.

Step 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.

Step 3

Divide both the dough and filling into eight equal portions each.

Step 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.

Step 5

Lightly press each stuffed ball, dust with a little flour and roll out into eighth-inch thick paranthe. Shake off the excess flour.

Step 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.

Step 7

Serve hot with pickle.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.