Thin soft paratha with sweetness of carrot and crunchiness of corn within! Though there are many breakfasts, Paratha is always ever charming breakfast recipe in North India. Paratha is an Indian stuffed bread. There are different types of paratha depending on the stuffing made. It can make your breakfast wholesome. Aloo paratha, onion, radish, cauliflower, panneer (cottage cheese) paratha are made typically. But to make it a little different and kids friendly, we can make some alterations and they will give us a double thumbs - up!
In that way, I have added carrot and corn as my stuffing in this recipe. One of the important tips in making the best paratha is making sure that the stuffing is finely chopped or cooked. Easy way to make it is by using a Mandoline slicer. By doing it, the stuffing can easily blend in. After that, cook it in a skillet with minimum oil so that it helps in removing the extra moisture. If there is moisture, then the dough will get more water which will make the paratha very doughy.
Speaking about corn, I have added frozen corn kernels here. It's very handy and little bit of hot water can do the magic to it. Fresh corns can also be used. Though the corns have chunky nature, when it is cooked it beautifully blends in the paratha. Grate the carrot in a bigger size grater so that when they are cooked, we can still see the pieces.
Another thing about kneading the dough is always use hot or warm water instead of normal water.
And use less flour to dust. Try this, and you will never do it the other ways. Using milk may appear that it is softening the dough but when it is cold, it will harden the chapathi or paratha. Using hot water makes the chappathi soft even it becomes cold.
For easy video instructions, please check below:
Recipe:
- Prep time - 10 mins
- Cooking time - 30 - 40 mins
- Yields - 5 parathas
Ingredients:
- For Dough:
- 1 cup wheat flour, sifted + some flour for dusting
- 1/2 cup warm water
- 1/2 tsp oil ( any cooking oil) + some oil for making paratha
- 1/2 tsp salt
- Filling:
- 1/2 Large sized carrot, shredded
- 1/4 cup corn kernel ( fresh or frozen)
- 1/2 small onion, finely chopped
- 1 small green chili pepper, finely chopped
- Salt to taste
- 1 tbsp wheat flour
- Few drizzle oil
- Butter for greasing (optional)
Method:
- Let's get started with the dough. The longer the time the dough rests, softer will be the paratha. This holds good for all dough based recipes.
- In a mixing bowl add wheat flour, oil and salt. Mix, so the oil and salt incorporates the flour throughly.
- Finally add the water slowly and knead the dough. Rest it covered.
- For the filling:
- In a small skillet, sauté the green chili pepper, onion, shredded carrot and corn along with a pinch of salt. NOTE: Salt is already added to the dough. So a pinch of salt would be fine.
- Once the filling is sautéed well turn off the stove and add in the flour. Mix well. This flour will act as a binding agent.
- Cool down the filling and refrigerate for 5 to 10 mins.
- Shape the filling into small size balls.
- Now divide the dough into 5 equal size balls. 1 cup flour could make 5 normal size paratha.
- Dust a dough ball and make it into a small bowl with hands for the filling.
- Stuff the filling in and seal the dough bowl.
- Roll it into a thin paratha by using less flour for dusting. Too much flour can make the paratha dry.
- Heat griddle and place the paratha. Cook for 1 minute. Gently flip it over. Grease it with oil on one side. Do the same for other side until cooked golden brown.
- Serve it hot with favorite chutney or pickle of your choice.
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