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Corn Paneer Paratha

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Recipe: Corn Paneer Paratha

Corn Paneer Paratha are super delicious, easy to make and filling. Perfect as a breakfast treat, these parathas are filled with sweet corn and grated paneer. Adding of paneer not only makes them protein rich but likeable by most kids.

 

Memories

I use to make these parathas often for my kids. Back then white corn was more popular than the yellow sweet corn. I would buy the tender white corn and grate it. Cook the corn with a bit of onion and spices. Add grated paneer and the filling or stuffing is ready. Now I am in Magog, no kids to feed and I don’t get white corn. However, sweet corn is available almost throughout the year. During winter I use frozen sweet corn. If the kernels are a bit big, I process them in the food processor to a coarse texture. That way, rolling the parathas becomes easier. If you leave whole kernels it makes rolling difficult and tears the dough.

Sharing Corn Paneer Paratha Recipe With The Group Sunday Funday

This Sunday, I am the host for the theme Cottage Cheese, Paneer, Tofu. I requested participants use them as the star ingredient for their sweet tor savoury dish. As requested by a member, ricotta cheese was added to the list. The purpose of the theme was to use non meat or fish based protein rich ingredients like cottage cheese, paneer, tofu, ricotta. I must admit I don’t use cottage cheese as much as I should. It is an excellent way to up the protein in so many ways.

Corn Paneer Paratha

As mentioned above, I use to make these parathas often when the kids were little. An excellent way to get some protein in their diet as they love paneer. I had posted this recipe way back on 21/11/2012 with only one photo which was all out of focus, hazy and not appealing at all. So for this Sunday theme, I decided to redo the old recipe. Kids have flown the nest many years ago but I still make them as often as possible. I simply love the combination of corn and paneer. Stuffed parathas or parathas with a filling often are my go to recipes for a hearty brunch.

Some Recipes With Cottage Cheese, Paneer, Tofu That You May Like

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SPICY TOFU BOWL
Spicy Tofu Bowl is a healthy, delicious and easy recipe where I serve spicy tofu with salad ingredients and nuts with a light sesame seed dressing. This bowl is perfect as a light meal, for picnics, for lunch boxes or to serve it as a side to a main Chinese meal. And it is completely vegan and gluten free.
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TOFU SALAD
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UDON NOODLE SALAD
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PAK CHOI NOODLE SOUP
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Kalakand, with cottage cheese turns out as good as the one with paneer. Moist, soft, delectable barfi, perfect for Diwali.
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Recipes With Cottage Cheese, Paneer, Tofu, Ricotta By Members Of Sunday Funday

 

 

 

 

 

 

Ingredients Required For Corn Paneer Paratha

Wheat Flour

Salt

Water

Oil

Turmeric Powder

Sweet Corn

Paneer

Onion

Ginger

Green Chillis

Cumin Seeds

Fresh Coriander

Lemon Juice

Asafoetida

Garam Masala

Sugar

 

 

 


CORN PANEER PARATHAS
Makes 6

For the dough :
2 cups wheat flour (atta)
¾ cup water
½ tsp salt
3 tbsp oil
½ tsp turmeric powder (haldi)

For the filling :
2 cups white corn kernels
1 cup grated paneer
½ cup finely chopped fresh coriander
¼ cup finely chopped onion
1 tsp ginger paste
1 tsp chilli paste or 2 chillis finely chopped
2 tbsps oil
1 tsp cumin seeds (jeera)
1 to 1½ tsp salt
1 tsp sugar
½ tsp clove powder
1 tsp cinnamon powder
1 tbsp lemon juice
¼ tsp asafoetida (hing)

oil for shallow frying
extra flour for dusting
a little water in a small bowl or cup

Preparation of the dough :

  1. Sieve the flour,salt and turmeric powder together.
  2. Rub in the oil.
  3. Add water and form a soft dough.
  4. Cover and leave it aside for at least half an hour.
Preparation of the filling :
  1. Heat oil in a pan over medium heat.
  2. When it is hot, add the cumin seeds and asafoetida.
  3. Add the corn kernel and salt. Cover the pan.
  4. Reduce the heat to low and cook the corn till it is done. Remember to stir it occasionally.
  5. When the corn is done, remove it from the heat and let it cool down for a bit.
  6. Add  the rest of the ingredients to it and mix well.
Preparation of the paratha :
  1. Divide the dough into 12 parts.
  2. Heat a frying pan or tava over low heat.
  3. Roll out one part using extra flour into a thin chappati about 6 to 7 inches in diameter.
  4. Repeat with the second part of the dough.
  5. Spread about 3 tbsp full of the mixture onto one of the rolled chappati. Spread it evenly.
  6. With your finger tip or a pastry brush, dab a little water at the edges.
  7. Cover the filling with the other rolled chappati.
  8. Seal the edges properly.
  9. Place the filled paratha onto the hot tava or frying pan.
  10. Cook it till light brown specks appear on the underside part.
  11. Flip it over. Cook till light brown specks appear.
  12. Smear a little oil over the paratha and flip it over. Cook till it becomes crispy.
  13. Flip it over, smear with oil and flip again so the remaining side becomes crispy.
  14. Repeat with the remaining dough and filling.
  15. Serve immediately with pickle, raita, yogurt or a chutney of  your choice.
TOMATO CHUTNEY :
makes about a cup

1 cup tomato puree
2 tbsps oil
¼ cup finely chopped onion
6 cloves of garlic, peeled and finely chopped
½ tsp ginger paste
a pinch of asafoetida (hing)
¼ tsp fenugreek seeds (methi)
½ tsp mustard seeds (rai)
½ to 1 tsp red chilli powder
¼ to ½ tsp salt
1 tsp sugar
  1. Heat oil in a pan. When it becomes hot, add fenugreek seeds and mustard seeds.
  2. Add hing and chopped. Saute till they become soft and are light brown in colour.
  3. Add the chopped garlic and ginger. Saute till the garlic is soft.
  4. Add the red chilli powder and immediately add the tomato puree.
  5. Add salt and sugar. Mix well.
  6. Cover the pan and cook till the chutney becomes a bit thick.
  7. Serve with corn paneer parathas or your favourite snack.
Tips :
  • Add finely chopped spinach or fresh fenugreek instead of fresh coriander.
  • Make the parathas ahead. Cook both sides without oil. Just before serving smear oil and make them crispy and hot.
  • The tomato chutney will stay in the fridge for 4 to 5 days.

 

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