Stuffed Corn and Capsicum Paratha Recipe with Herbs
A vegetarian Indian recipe with phulka - (made of vivatta whole wheat flour chakki atta), sunflower oil, onion - sliced. Ready in 50 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
10 steps- 1
To begin making the Stuffed Corn and Capsicum Paratha Recipe with Herbs, heat oil in a heavy bottomed pan or a wok, add the onions and garlic and sauté on a high flame for a minute
onion - sliced(1)baby corn - thinly sliced(1/2 cup)garlic - finely chopped(1 teaspoon)mixed herbs (dried)(1 tablespoon) - 2
Add baby corn and capsicum and sauté on high flame for another 2 minutes until they become soft and tender
baby corn - thinly sliced(1/2 cup) - 3
Once soft and tender, add the chilli flakes, mixed herbs, salt and mix everything well
mixed herbs (dried)(1 tablespoon)red chilli flakes(1 tablespoon)salt - to taste - 4
Sauté on a high flame for another 30 seconds
- 5
Divide the mixture into 4 equal portions and keep aside to cool for 5 minutes
- 6
Place a portion of the mixture in the centre of the roti, fold 2 opposite corners of the roti over the filling, overlapping them slightly
baby corn - thinly sliced(1/2 cup) - 7
Now fold the remaining 2 sides to seal the stuffing well
- 8
Heat a skillet or roti tawa and cook the envelope using oil, till they are golden brown in colour from both the sides
- 9
Repeat with the remaining rotis and stir-fry to make 3 more envelopes
- 10
Serve Stuffed Corn and Capsicum Paratha Recipe with Dhaniya Pudina Chutney or any other chutney of your choice
baby corn - thinly sliced(1/2 cup)
Rate this recipe
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Stuffed Corn and Capsicum Paratha Recipe with Herbs
A vegetarian Indian recipe with phulka - (made of vivatta whole wheat flour chakki atta), sunflower oil, onion - sliced. Ready in 50 min, serves 4.
Curated byAarav Mehta🇮🇳
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Directions
10 steps- 1
To begin making the Stuffed Corn and Capsicum Paratha Recipe with Herbs, heat oil in a heavy bottomed pan or a wok, add the onions and garlic and sauté on a high flame for a minute
onion - sliced(1)baby corn - thinly sliced(1/2 cup)garlic - finely chopped(1 teaspoon)mixed herbs (dried)(1 tablespoon) - 2
Add baby corn and capsicum and sauté on high flame for another 2 minutes until they become soft and tender
baby corn - thinly sliced(1/2 cup) - 3
Once soft and tender, add the chilli flakes, mixed herbs, salt and mix everything well
mixed herbs (dried)(1 tablespoon)red chilli flakes(1 tablespoon)salt - to taste - 4
Sauté on a high flame for another 30 seconds
- 5
Divide the mixture into 4 equal portions and keep aside to cool for 5 minutes
- 6
Place a portion of the mixture in the centre of the roti, fold 2 opposite corners of the roti over the filling, overlapping them slightly
baby corn - thinly sliced(1/2 cup) - 7
Now fold the remaining 2 sides to seal the stuffing well
- 8
Heat a skillet or roti tawa and cook the envelope using oil, till they are golden brown in colour from both the sides
- 9
Repeat with the remaining rotis and stir-fry to make 3 more envelopes
- 10
Serve Stuffed Corn and Capsicum Paratha Recipe with Dhaniya Pudina Chutney or any other chutney of your choice
baby corn - thinly sliced(1/2 cup)
Rate this recipe
