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Corn and spinach paratha Recipe

Corn and spinach paratha is a popular Indian Breakfast
Author :
On :
Wednesday, 18 May, 2016
Category :
Vegetarian Recipe
Course :
Breakfast Recipe
Cuisine :
Indian Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 6
Rated 4 based on 100 votes


  • For the dough:
  • 1 teacup - whole Wheat flour
  • 1/4 tsp salt
  • 3 tsp oil or melted margarine for cooking
  • For the stuffing:
  • 4 teacup -s finely chopped Spinach
  • 1/2 teacup - cooked Corn
  • 2 Green chillies chopped
  • 2 tsp oil
  • Salt to taste
  • How to Make Corn and spinach paratha:

    1. Mix all the dough ingredients to make a soft dough.
    2. Divide it in 10 equal portions and roll out to make thin flat rounds.
    3. Cook each of these very lightly on tawa (girdle) for a few seconds and keep aside.
    4. Remember if you overcook these, the chapattis will become crisp and you will not be able to fill in the stuffing.
    5. To prepare the stuffing, heat oil in a pan and saute onions till pink, then add spinach and green chillies and cook for two more minutes. Remove from fire and drain the excess water.
    6. You could also use this water to make the dough. Add corn and salt.
    7. Now take your slightly cooked chapattis, fill a portion of the stuffing and fold into a semi-circle.
    8. Arrange on a greased baking tray, brush lightly with melted margarine, and bake in a pre-heated oven at 200 degree C for about 5 minutes. Serve hot.
    9. You could also cook them on tawa, but that will consume more oil.


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