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CORN PANEER PARATHAS

mayurisjikoni
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.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
RESTING TIME 30 minutes
Total Time 1 hour
Course Breakfast, Light Meal, Snack
Cuisine Indian
Servings 8

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.
Keyword corn paneer paratha, corn paratha, makai aur paneer ka paratha, paneer paratha