Dinner
Best Stuffed Makai Paratha Recipe (Corn & Coriander Stuffed Flat Bread) Recipe
If you enjoy Best Stuffed Makai Paratha Recipe (Corn & Coriander Stuffed Flat Bread) Recipe cuisine, this Dinner recipe is worth trying at home....
⏱️
20 Min Prep
🔥
40 Min Cook
🍽️
4 Servings
🥗
Diabetic Friendly
Ingredients
- 2 cups Whole Wheat Flour
- 1/2 teaspoon Salt
- 1 teaspoon Sunflower Oil
- 2 cups Sweet corn - steamed
- 2 Green Chillies - finely chopped
- 1 tablespoon Coriander (Dhania) Leaves - finely chopped
- 1 teaspoon Cumin powder (Jeera) - (roast & ground)
- Salt - to taste
Instructions
1
To begin making the Stuffed Makai Paratha formula, we will first need to make the flour base for the parathas.
2
In a large container mix in in 2 cups of whole wheat ground mix and some seasoning.
3
Use your fingers and swirl around in the seasoning into the ground mix.mix in aqua a little at a time and fold to make soft, pliable flour base.
4
fold flour base for a couple of moments until the flour base is even and elastic.
5
Use the fold press and fold motion to make the flour base even.Next we will mix in a teaspoon of cooking oil to coat the flour base and fold little more.
6
You want a flour base that will be soft even and not sticky.Next we will divide the flour base into 8 to 10 equal portions.
7
wrap the flour base and allow the flour base to rest until you the filling ready.While the flour base is resting, we will prepare the filling for the paratha.Into a food processor, mix in the steamed nectarous corn, finely sliced green chillies, finely sliced coriander leaves and pulse to get a coarse mixture.
8
Transfer this mixture to a mixing container; mix in the seasoning and cumin ground mix and swirl around well to combine.
9
Check the seasoning and seasoning and adjust to suit your taste.Divide the filling into 8 to 10 equal portions.
10
This process of dividing and keeping the portions of flour base and filling ready, helps you gauge the number of makai parathas you can make and if you need more or less of the filling.Take a flour base portion dust it in ground mix and flatten it on the rolling board by pressing it down.
11
Roll the flour base out into approximately 3 inch diameter circles dusting with ground mix in between to prevent the flour base from sticking to the surface. Now place the a portion of the filling onto the circle and bring the flour base from the sides towards the center to wrap the filling.Once the filling is sealed from the inside, flatten the flour base, dust it in ground mix and and roll it gently to make a paratha.
12
Give it a bland roll with the pin to even it out, if you press and roll too hard, there are chances the filing will come out.
13
Proceed the same way with the remaining flour base and filling portions.Now we will get into the final steps of making a Makai paratha, preheat a skillet on medium fiery up and place the filled flour base.Allow it to cook thoroughly on medium fiery up for about 30 to 45 seconds and flip over.
14
mix in this stage mix in a teaspoon of ghee or cooking oil and spread it around.Flip again, so the oiled side can cook thoroughly on the skillet.
15
Spread a little more ghee and keep pressing the parathas while on the skillet to cook thoroughly the paratha evenly from inside out.Do the flipping over process a couple of times until both sides get cooked, browned and crisp evenly.
16
Make sure you cook thoroughly on medium fiery up as it allows the makai parathas to get a crisp on the outside and yet soft texture.Once the paratha is cooked transfer to a plate.
17
Continue to the remaining flour base portions the same way.The Stuffed Makai Paratha makes a ideal breakfast or even a rapid weeknight dinner that you can have along with a favorite Raita.
Recipe Information
Cuisine
North Indian Recipes
North Indian Recipes
Course
Dinner
Dinner
Diet
Diabetic Friendly
Diabetic Friendly
Total Time
60 mins
60 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
40 minsTotal Time
60 minsMaster Chef
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