Corn, Capsicum and Cheese Paratha

Preparation :10 mins
Cook :15 mins
Total Time :25 mins
Servings :Makes 4 parathas (4 paratha )

Ingredients :

To Be Mixed Together Into A Stuffing
1/2 cup boiled and coarsely crushed sweet corn kernels(makai ke dane)
1/4 cup finely chopped capsicum
1/4 cup grated processed cheese
1/2 tsp chilli powder
1/4 tsp black salt (sanchal)

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

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
ghee for cooking

Method :

For the dough
For the doughCombine the whole wheat flour, oil and salt in a deep bowl and knead into a soft dough using enough water. Keep aside.
How to proceed
How to proceedDivide the stuffing into 4 equal portions and keep aside.Divide the dough into 8 equal portions.Roll 2 portions of the dough separately into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.Place a dough circle on a flat, dry surface and spread a portion of the stuffing over it.Place the other dough circle over it and pinch the sides to seal it.Heat a non-stick tava (griddle) and cook the paratha, using a little ghee, till it turns golden brown in colour from both the sides.Repeat steps 3 to 6 to make 3 more parathas.
How to pack
How to packCool slightly, wrap in an aluminum foil or cling film and pack in a tiffin box.