- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Description
Cooking Time
Preparation Time : 5
Cook Time : 5
Total Time : 10
Ingredients
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
Directions
Make a soft pliable dough with ingredients listed under dough, cover and keep aside for fifteen minutes.
Now take a pan heat one teaspoon oil add onion and all capsicums sauté for a minute.
Add corn, cottage cheese and shredded cabbage sauté for a minute.
Add salt, pepper, coriander and oregano, Mix well and let it cool.
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.
Place a roti on a flat dry surface, spread the veggie filling , and sprinkle grated cheese generously.
Cover with another roti and seal from all sides.
Cook the paratha on a tava/griddle over a medium flame using olive oil or ghee till both sides are golden brown.
Repeat with the remaining dough and stuffing to make more parathas.
Serve hot with mustard sauce and ketchup.
McKinney, Texas
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