Corn and spinach paratha

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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  • 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

  • Mix all the dough ingredients to make a soft dough.
  • Divide it in 10 equal portions and roll out to make thin flat rounds.
  • Cook each of these very lightly on tawa (girdle) for a few seconds and keep aside.
  • Remember if you overcook these, the chapattis will become crisp and you will not be able to fill in the stuffing.
  • 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.
  • You could also use this water to make the dough. Add corn and salt.
  • Now take your slightly cooked chapattis, fill a portion of the stuffing and fold into a semi-circle.
  • 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.
  • You could also cook them on tawa, but that will consume more oil.