Corn And Spinach Paratha Recipe

Corn and Spinach Paratha is a nutritious and flavorful Indian flatbread that is packed with the goodness of corn and spinach. This paratha is a perfect way to incorporate vegetables into your meal and is loved by both kids and adults. The combination of sweet corn and spinach creates a delicious filling that is spiced with Indian spices. Serve these Corn and Spinach Parathas with yogurt, pickle, or any curry of your choice for a wholesome and satisfying meal.

4.7
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30minstotal
30m.total
Corn And Spinach Paratha
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Ingredients for Corn And Spinach Paratha Recipe

  • 1/5 cup Whole Wheat Flour
  • 1/20 cup Cornmeal
  • 1/10 cup Chopped Spinach
  • 1/20 cup Corn Kernels
  • 1/10 Green Chili, Finely Chopped
  • 1/10 teaspoon Grated Ginger
  • 1/20 teaspoon Cumin Powder
  • 1/20 teaspoon Coriander Powder
  • 0.03 teaspoon Turmeric Powder
  • As required Salt To Taste
  • 1/10 tablespoon Oil
  • as needed Ghee Or Oil For Brushing

Directions: 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.
Nutrition
value
110
calories per serving
2 g Fat4 g Protein20 g Carbs2 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    4g
  • Carbs
    20g
  • Fiber
    2g

MacroNutrients

  • Carbs
    20g
  • Protein
    4g
  • Fiber
    2g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    48mg
  • Iron
    2mg
  • Vitamin A
    1175mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    83mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    18mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    52mg
  • Manganese
    < 1mg
  • Phosphorus
    58mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp