Corn And Spinach Paratha Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine the whole wheat flour, cornmeal, spinach, corn kernels, green chili, ginger, cumin powder, coriander powder, turmeric powder, salt, and oil.
• STEP 2.Knead the mixture into a soft dough, adding water as needed.
• STEP 3.Divide the dough into equal-sized balls.
• STEP 4.Roll out each ball into a circle of desired thickness.
• STEP 5.Heat a tawa or griddle over medium heat.
• STEP 6.Place a rolled paratha on the heated tawa and cook until brown spots appear on one side.
• STEP 7.Flip the paratha and cook the other side until brown spots appear.
• STEP 8.Brush with ghee or oil, if desired.
• STEP 9.Repeat with the remaining dough balls.
• STEP 10.Serve the Corn and Spinach Parathas hot with yogurt, pickle, or any curry of your choice.

Cooking Tips

• You can use fresh or frozen corn kernels for this recipe.
• If the dough is too sticky, you can dust it with flour while rolling.
• For added flavor, you can add chopped onions or grated cheese to the filling.

Storage and Serving

• Corn and Spinach Parathas are best served fresh and hot.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• Reheat in a tawa or microwave before serving.