Jun 26, 2015

Corn spinach paratha

A continuation from the previous post ................................

A paratha that will win hearts of all our little friends .... oh yes alllll the kids. This recipe calls for corn and cheese which are simply classified as a hit among kids. I have to accept that this is not a recipe that I knew and I am sure it is not a new one out in the recipe world but for us it was a happy accident in our happy kitchen

"A lazy dinner time look up at the clock and you realise its high time you get up and cook the meal...but still feel there is no mood to cook. The story doesnt end there ... I know mood doesnt help it but you still have to scratch your head and pointlessly look into the fridge longing to find something to the rescue for the moment". Does this sound anything familiar to you. Might be a no for you as you might not be as lazy as I am ;)  but Yes ...  for me this is usually a regular thing and one such "hunt for food" night, we landed up with this recipe. When trying to helplessly find something in the fridge, we found chapathi dough and a small container of corn-spinach filling leftover from morning after making a big batch of yummy sandwiches for breakfast

It was not my idea to make parathas for sure. I asked if I could make sandwiches again but lo there was no bread to the rescue. Next what... think think think ... my kids style and he suggested parathas with bright shiny eyes. Niks loves parathas. He can even enjoy it three times a day.  Finding it a good suggestion I thought "Why not give it a try". We made it and enjoyed it hot hot for dinner. You bet... it was such a hit that I have to jot it down to make sure it stays in my recipe book for a long while

Serves... 4 ppl
Serve option... Hot 

This is what u'll need....

Corn-spinach filling - from this Recipe - Corn Spinach Filling Recipe
Wheat flour - 2 cups + extra for dusting
Water - as needed
Oil - 2 tbspn
Salt to taste

Here is the stir....
  • Make corn-spinach filling using this recipe - Corn Spinach Filling Recipe. Or if you made the sandwich already and have leftover filling as I do then use it here

  • In a mixing bowl combine wheat flour, salt and water. Mix everything together and knead it into a smooth dough. Cover it and rest for about 15-20 mins
  • Pinch out a lemon-sized dough and roll it out into a flat thin chapathi. In the same way make one more chapathi
  • Spoon 2 heaped tablespoons of corn-spinach filling on one chapathi and spread it out evenly
  • Place the second chapathi on top of the filled one and gently seal from all sides making sure it is properly closed 
  • Heat an iron tawa or skillet. When the tawa is hot enough, gently place the made paratha on it
  • Let it cook on medium flame for about half a minute
  • Spoon in a few drops of oil / ghee and gently flip the paratha. Nice and even golden brown spots on the paratha indicates perfect cooking
  • Cook the other side too with a few more drops of oil / ghee
  • Transfer to a plate and cut into wedges. Serve hot with ketchup and enjoy

  • Knead soft dough for the perfect parathas. Also let the dough rest for atleast 15-20 mins before rolling it out
  • Cook the parathas on medium flame. Too high will result in uncooked parathas and too low a flame will result in rough/hard ones
  • Use ghee for more enhanced flavor and added goodness for kids

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