Crispy Cheese Corn Stuffed FlatbreadVeg
Enjoy a protein-packed breakfast with these savory, spice-infused Chana Dal Parathas. Made a soft, pliable whole wheat dough and a flavorful filling of boiled split chickpeas mixed with aromatic ginger, garlic, green chilies, and a blend of traditional spices like dry mango powder and cumin. These golden-brown, crispy flatbreads offer a perfect crunch and heartiness. Serve them hot with fresh butter, tangy yogurt, or your favorite spicy pickle for a wholesome, satisfying meal.
Ingredients
2 cup Wheat Flour
1 tsp Salt
as needed Water
1 tbsp Oil
1 tsp Garlic (minced)
1 tsp Ginger (chopped)
1 cup Onion (chopped)
1 tsp Garam masala Powder (Hot Spices)
2 cups Corn
1 tbsp Green Chilli (chopped)
1 tbsp Mixed Vegetables
1 cup Cheese
1 tsp Black Pepper (roughly crushed)
Instructions
1
Mix flour, 1/2 tsp salt, and 1 Tbsp oil. Gradually add water to knead a soft, pliable dough. Set aside to rest for 10 minutes.
2
Pulse the corn in a mixer until coarse (not a paste). Heat 1 Tbsp oil in a pan, add green chili and garlic, and sauté for a minute. Add onions and cook until soft.
3
Add the coarse corn and salt to the pan. Sauté for a few minutes until the moisture evaporates. Remove from heat and let it cool completely.
4
Once the corn mixture is cool, stir in the cheese, mixed herbs, and black pepper. Combine well.
5
Take a portion of the dough and roll it into a small circle. Place a generous amount of stuffing in the center. Bring the edges together, seal them, and remove any extra dough.
6
Dust with dry flour and gently roll into a paratha. Use light pressure to ensure the filling stays inside.
7
Heat a tawa and place the paratha on it. Cook for a few seconds, then flip. Apply ghee or oil and cook on both sides until golden brown and crispy. Press lightly so it puffs up.
8
Serve hot as is or with your choice of chutney or yogurt.
Nutrition Facts
4 servings per recipe
