Stuffed Corn and Capsicum Paratha Recipe with Herbs

Anitha Balaji
Stuffed Corn and Capsicum Paratha Recipe with Herbs
215 ratings.

The Stuffed Corn and Capsicum Paratha are delicious parathas that is made in the form of an envelope and stuffed with colourful roasted vegetable. These stuffed parathas make a great dish to have for breakfast or even pack into a kids lunch box. 

It is an easy to make a recipe and can be made in very less time. In the morning hectic schedule, you can combine this recipe which is healthy and delicious for your family.

Serve Stuffed Corn and Capsicum Paratha Recipe with Herbs with Dhaniya Pudina Chutney or any other chutney of your choice.

If you like this recipe, you can also try

  1. Herbed Dinner Rolls
  2. Healthy Aloo Roll
  3. Whole Wheat Spinach Paneer Lifafa Paratha Recipe
  4. Whole Wheat Vegetable Chilla (Cheela) Recipe

Click here to buy Vivatta Whole Wheat Flour - The Pure Chakki Atta

Cuisine: Indian
Course: Indian Breakfast
Diet: Vegetarian
Prep in

20 M

Cooks in

30 M

Total in

50 M

Makes:

4 Servings

Ingredients

  • 4 Phulka , (Made of Vivatta whole wheat flour chakki atta)
  • 1 teaspoon Cooking oil
  • 1 Onion , sliced
  • 1/2 cup Baby corn , thinly sliced
  • 2 cups Red Yellow and Green Bell Peppers (Capsicum) , thinly sliced
  • 1 teaspoon Garlic , finely chopped
  • 1 tablespoon Mixed Herbs (Dried)
  • 1 tablespoon Red Chilli flakes
  • Salt , to taste

How to make Stuffed Corn and Capsicum Paratha Recipe with Herbs

  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.

  2. Add baby corn and capsicum and sauté on high flame for another 2 minutes until they become soft and tender. Once soft and tender, add the chilli flakes, mixed herbs, salt and mix everything well. Sauté on a high flame for another 30 seconds.

  3. Divide the mixture into 4 equal portions and keep aside to cool for 5 minutes.

  4. 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. Now fold the remaining 2 sides to seal the stuffing well.

  5. Heat a skillet or roti tawa and cook the envelope using oil, till they are golden brown in colour from both the sides.

  6. Repeat with the remaining rotis and stir-fry to make 3 more envelopes.

  7. Serve Stuffed Corn and Capsicum Paratha Recipe with Dhaniya Pudina Chutney or any other chutney of your choice.

Last Modified On Monday, 09 October 2017 12:11
     
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