Stuffed Corn Paratha

I love making parathas with different stuffings. Among these, aloo, methi and gobi stuffings are the most common and I make these parathas quite frequently. However, every once in a while I like to create some healthy stuffings with mixed vegetables, paneer or lentils. Couple of weeks back, I made these stuffed corn parathas with a tasty corn, coconut and lentil stuffing which were not only healthy but also very delicious. We had these with some carrot yogurt raita.

Ingredients -
For the dough -
1 cup whole wheat flour
2 tbsps chickpea flour/ besan
1/2 tsp ajwain
1/2 tsp cumin seeds
1 tsp turmeric powder
1 tbsp oil

For corn stuffing -
2 cups yellow/ white corn kernels
1/4 cup yellow/ green moong dal
2 tbsps masoor dal
1 cup fresh grated coconut
15- 16 curry leaves
1 tbsp minced garlic
1 tbsp minced ginger
1-2 tbsps minced green chillies
1/4 tsp hing/ asafoetida
3 tbsps oil
Salt to taste

Method -

1. Take the wheat flour, besan, salt, turmeric powder, ajwain seeds, cumin seeds and oil in a bowl, mix together and knead into a semi soft dough with some water.

2. Grind the corn and curry leaves into a fine paste adding few drops of water only if needed.

3. Grind the soaked moong and masoor dal into a fine paste.

4. Heat some oil in a non- stick pan and add the corn paste. Then add the moong and masoor paste and mix well.

5. Add the minced ginger, minced garlic, minced green chillies, hing, salt and mix well. Cook for 5 minutes.

6. Then add the fresh grated coconut and cook this mixture for sometime till all the water evaporates and the mixture becomes very dry. Constantly stir the mixture to make sure it does not stick to the bottom of the pan.

7. Take a small piece of the dough and form a round ball. Roll the dough ball into a small 3-4 inch puri.

8. Place sufficient portion of the stuffing in the center of the rolled puri, gather in the edges and form a round ball. Further roll this into a paratha.

9. Heat a skillet/ tawa and place the paratha on it. Roast for sometime till it gets some brown spots. Flip the paratha and cook on the other side as well.

10. Now drizzle few drops of oil and cook the paratha till both sides turn golden brown. Serve hot.

I'm sending this to TorView's Veggie/ Fruit A Month - Corn event originally started by Priya Mitharwal.

I'm also sending these to Sandhya's 'Global Kadai - Indian Flavored Flatbreads event, originally started by Cilantro.