Spinach and Baby Corn Parathas by Tarla Dalal

Spinach and Baby Corn Parathas, stuffed parathas!
Recipe link : http://www.tarladalal.com/Spinach-and-Baby-Corn-Parathas-3451r

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Spinach and Baby Corn Parathas


A unique combination of baby corn and spinach forms the filling for these sumptuous parathe. Make sure you chop the baby corn finely so it binds well when sautéed with the spinach and green chillies. This will ensure the filling stays together when folded into the rotis. Serve these delectable Spinach and Baby Corn Parathas hot and fresh with a selection of pickles.


Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes 3 parathas

Ingredients

For The Dough
3/4 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste

For The Spinach and Baby Corn Filling
½ cup chopped and blanched spinach (palak)
1/2 cup finely chopped baby corn
1 1/2 tsp oil
1 tsp finely chopped green chillies
salt to taste

Other Ingredients
oil for greasing and cooking

For Serving
pickle

Method
For the dough

1. Combine all the ingredients and knead into a soft dough using enough water.
2. Allow the dough to rest for atleast 30 minutes. Keep aside.

For the spinach and baby corn filling

1. Heat the oil in a non-stick pan, add the baby corn and sauté on a medium flame for 2 to 3 minutes.
2. Add the green chillies, spinach and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
3. Divide the stuffing into 3 equal portions and keep aside.

How to proceed

1. 1. Divide the dough into 3 equal portions and roll out one portion of the dough into a circle of 75 mm. (3") diameter circle.
2. Put 1 portion of the filling on one half of the roti and fold it over to make a semi-circle.
3. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both the sides.
4. Repeat with the remaining dough and filling to make 2 more parathas.
5. Serve immediately with pickle. .