Mexican Parantha

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Mexican Parantha


Cooking Time

Preparation Time :5 Min

Cook Time : 5 Min

Total Time : 10 Min


Serves : 2
  • 2 cups whole wheat flour for the dough

  • 1 tbsp ghee or oil

  • 1/5 tsp salt or to taste

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

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

  • 1 nos onion finely chopped

  • 1/2 cups finely shredded cabbage

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

  • 1/4 cups grated mozzarella cheese

  • 1 tsp finely chopped green chillies(optional)

  • 2 tbsp finely chopped coriander

  • 1/4 tsp salt or to taste

  • 1/4 tsp black pepper powder

  • 1/2 tsp oregano

  • 2 tsp olive oil for cooking


  • 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.