Corn Paneer Paratha
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
Recipes With Cottage Cheese, Paneer, Tofu, Ricotta By Members Of Sunday Funday
Corn Paneer Parathas from Mayuri’s Jikoni
Cottage Cheese Muffins from A Day in the Life on the Farm
Cottage Cheese Wraps from Making Miracles
Cheese Paneer Tikka Open Sandwich in Air Fryer on Sourdough from Cook with Renu
Firecracker Tofu Broccolini Stir-Fry from Food Lust People Love
Homemade Paneer Recipe Ideas from Sid’s Sea Palm Cooking
Paneer Tomato Rice With Leftover Rice For One from Sneha’s Recipe
Pasta with Green Beans and Ricotta from Karen’s Kitchen Stories
Potato, Cottage Cheese, & Caramelized Onion Pierogi from Amy’s Cooking Adventures
Retro Cottage Cheese Jello Salad from A Messy Kitchen
Tricolour Crispy Tofu Wrap from Mildly Indian
Ingredients Required For Corn Paneer Paratha
Wheat Flour
To make the dough. I prefer using wheat flour or atta. If you want to, can mix both wheat and all purpose flour.
Salt
We will need some to add to the dough and also the filling. Add according to your taste.
Water
Need some normal tap water to prepare the dough. I used ¾ cup flour but you may need a bit more. Different brands of flour absorb different amounts of water. Add the initial amount all at once. After that if required add 1-2 tbsp at a time.
Oil
We need some oil for the dough, some for the filling and then some more to cook the parathas. Use any oil of your choice.
Turmeric Powder
Haldi, hardar. We will add some to the dough and the filling.
Sweet Corn
Can use fresh, frozen or canned. If the kernels are too big, process them to a coarse texture in the food processor. I prefer doing that as it makes rolling the parathas easier. I will be using 2 cups of sweet corn kernels. If you get white corn, can use that. It tends to be less sweet than the yellow corn.
Paneer
We need about 1½ cups of grated paneer. If you don’t get or have paneer, can always replace it with some tofu. Make sure you pat dry the tofu before grating it. An excellent choice for vegans.
Onion
Peel and finely chop any onion of your choice. We need about ½ cup.
Ginger
Peel and grate or mince fresh ginger. We will be using about 1 tsp for the filling.
Green Chillis
Can either add finely chopped or minced green chillis. Add according to your taste.
Cumin Seeds
We need some jeera, jiru for the tempering when we prepare the filling.
Fresh Coriander
We will need about ½ cup finely chopped fresh coriander. Add the stems if they are tender. They are full of flavour. Make sure you wash the coriander stalks before chopping them.
Lemon Juice
Add some fresh lemon juice for a bit of tanginess.
Asafoetida
Add some to the tempering. Also known as hing, heeng. It adds an umami flavour to the filling. If you don’t have any, omit it.
Garam Masala
Add some for flavouring Don’t add too much. You want the flavour of corn, coriander, onion, etc too.
Sugar
To balance the flavours. Can omit it if you prefer.
Kasuri Methi
Like adding some for flavour. Crush between your palms before adding to the filling.
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CORN PANEER PARATHAS
Ingredients
FOR THE DOUGH
- 2 cups wheat flour
- ¾ cup water
- ½ tsp salt
- 2 tbsp oil
- ¼ tsp turmeric powder
FOR THE FILLING
- 2 cups corn kernels
- 1½ cup grated paneer
- ½ cup fresh coriander finely chopped
- ½ cup onion finely chopped
- 1 tsp ginger paste
- 1 tsp chilli paste
- ¼ tsp turmeric powder
- 2 tbsp oil
- 1 tsp cumin seeds
- ¼ tsp asafoetida
- 1 tsp salt
- 1 tsp sugar
- ½ tsp garam masala
- 1 tbsp lemon juice
- 1 tbsp kasuri methi
EXTRA
- some flour for dusting
- ⅓ cup oil
Instructions
PREPARATION OF THE DOUGH
- Mix the flour, salt and turmeric powder together.
- Add oil Rub into the flour.
- Add water and form a soft dough.
- Cover and leave it aside for at least half an hour.
PREPARATION OF THE FILLING
- Process the corn kernels into a coarse texture using your food processor.
- Grate the paneer.
- Heat oil in a pan over medium heat.
- When it is hot, add the cumin seeds and asafoetida.
- Add chopped onion.
- Stir fry till it is soft and appears light pink in colour.
- Add ginger and chilli. Stir fry for one minute.
- Add the corn, turmeric powder and salt. Cover the pan.
- Reduce the heat to low and cook the corn till it is done. This will take about 3-5 minutes.
- Stir in between so that the corn does not burn and stick to the bottom of the pan.
- Add paneer, chopped coriander, sugar, lemon juice, garam masala, kasuri methi.
- Mix well. Allow the mixture to cool down completely.
- Roughly divide it into 8 portions.
- If there is any leftover, you can use it to fill sandwiches.
PREPARATION OF THE PARATHA
- Divide the dough into 8 parts.
- Heat a frying pan or tava over low heat.
- Roll out one part using extra flour into a thin chappati 6-7 inches in diameter.
- Place one portion of the filling in the middle.
- Spread out with a spoon into a rectangle in the middle part only.
- Now bring the two upper parts of the rolled dough and fold over the filling. It forms a peak.
- Take the bottom flap of dough and cover the filling. You should have a rough triangle shaped paratha.
- Make sure the dough flaps are on top of each other as that way the filling gets sealed in.
- Dust with a bit of flour and gently roll over the triangle to make the paratha a little more bigger.
- Place the filled paratha onto the hot tava or frying pan.
- Cook it till light brown specks appear on the underside part.
- Flip it over. Cook till light brown specks appear.
- Smear about 1 tsp oil over the paratha and flip it over. Cook till it becomes crispy.
- Smear 1 tsp oil on the upper part and flip the paratha.
- Cook till it becomes crispy and golden in colour
- Repeat the above steps with the remaining dough and filling.
- Serve hot corn paneer parathas with your favourite pickle, chutney, raita or plain yogurt.
Notes
- 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.
- If you use canned corn, then no need to cook it. Just add after the onion is done, mix and allow the mixture to become a bit hot. Then add the paneer.
- Make sure the dough is not hard. It should be soft. Some flour may require more water than others. If the dough appears a bit dry when you are kneading it, add more water but little at a time.
Pin For Later
A Small Request
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or comment on Pinterest @mayuri62
18 Comments
Amrita Roy
December 4, 2013 at 11:00 am
Gr8 combo….thanks for linking it
Wendy Klik
April 26, 2026 at 6:47 am
So many parathas on your blog and each one as scrumptious as the next.
mayurisjikoni
April 26, 2026 at 3:41 pm
Thanks Wendy, stuffed parathas are my go to brunch ideas especially during winter. Hot, filling and delicious.
Stacy
April 26, 2026 at 9:45 am
I almost always have a block of tofu AND a block of paneer in the refrigerator because they keep well for a long time so I appreciate this theme to get more ideas. Your corn paneer combo sounds and looks delicious, Mayuri.
mayurisjikoni
April 26, 2026 at 3:38 pm
Thank you so much Stacy, am glad this theme has given you different ways to use tofu and paneer.
Karen’s Kitchen Stories
April 26, 2026 at 11:48 am
That corn filling sounds amazing. I’ve used it on pizza and loved it. I’m always looking for new corn recipes. Love your description of the pod post!
mayurisjikoni
April 26, 2026 at 3:37 pm
Thank you Karen, I love corn so try and use in many different ways. I sometimes use the filling for sandwiches. Will give this filling a go on my pizza.
Renu
April 26, 2026 at 1:16 pm
I have made different combinations of paneer, but never made Paneer Corn Paratha. This looks absolutely yum, and a great lunchbox recipe.
mayurisjikoni
April 26, 2026 at 3:30 pm
Thanks Renu,it is perfect for lunchboxes.
hobby baker Kelly
April 26, 2026 at 2:46 pm
The texture and flavor in this sounds amazing. We can typically tolerate fresh corn, so this is something we could try out and not worry about a corn reaction!
mayurisjikoni
April 26, 2026 at 3:31 pm
Thanks Kelly, give it a try. You could use the same mixture for grilled or toasted sandwiches. I do that sometimes.
Rebekah
April 26, 2026 at 3:35 pm
This looks so delicious and comforting!!
mayurisjikoni
April 26, 2026 at 3:44 pm
Thanks Rebekah.
Tricolour crispy tofu wrap – Mildly Indian
April 26, 2026 at 5:44 pm
[…] Corn Paneer Parathas from Mayuri’s Jikoni […]
Mildly indian
April 26, 2026 at 5:46 pm
These parathas are so tasty. I am not a fan of classic paneer paratha so this was a warm welcome and the corn added a touch of sweetness whcich we loved.
mayurisjikoni
April 27, 2026 at 11:40 pm
Thanks, glad you liked the combination of paneer and corn.
Sneha Datar
April 27, 2026 at 8:40 am
A perfect breakfast paratha that is rich in protien!
mayurisjikoni
April 27, 2026 at 11:39 pm
Thanks Sneha