Ingredients

• 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.