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Mexican Parantha

Mexican Parantha


Cooking Time

Preparation Time : 5

Cook Time : 5

Total Time : 10


Serves 2

  • whole wheat flour for the dough 2 cups

  • ghee or oil 1 tbsp

  • salt or to taste 1/5 tsp

  • boiled and coarsely crushed sweet corn kernels for the filling 1/2 cups

  • chopped coloured capsicum (red, yellow and green) 1/4 cups

  • onion finely chopped 1 nos

  • finely shredded cabbage 1/2 cups

  • paneer/cottage cheese cut into small cubes 1/2 cups

  • grated mozzarella cheese 1/4 cups

  • finely chopped green chillies(optional) 1 tsp

  • finely chopped coriander 2 tbsp

  • salt or to taste 1/4 tsp

  • black pepper powder 1/4 tsp

  • oregano 1/2 tsp

  • Olive oil for cooking 2 tsp


  • 01

    Make a soft pliable dough with ingredients listed under dough, cover and keep aside for fifteen minutes.

  • 02

    Now take a pan heat one teaspoon oil add onion and all capsicums sauté for a minute.

  • 03

    Add corn, cottage cheese and shredded cabbage sauté for a minute.

  • 04

    Add salt, pepper, coriander and oregano, Mix well and let it cool.

  • 05

    Take 2 small portions from the dough and roll out each portion of dough into a (5") diameter circle using a little flour for rolling.

  • 06

    Place a roti on a flat dry surface, spread the veggie filling , and sprinkle grated cheese generously.

  • 07

    Cover with another roti and seal from all sides.

  • 08

    Cook the paratha on a tava/griddle over a medium flame using olive oil or ghee till both sides are golden brown.

  • 09

    Repeat with the remaining dough and stuffing to make more parathas.

  • 10

    Serve hot with mustard sauce and ketchup.



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