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.
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Cuisine: Indian
Course: Indian Breakfast
Diet: Vegetarian
Equipments Used: Pure Iron Roti Tawa, Hard Anodised Kadai (Wok)
Cooks in 30 M
Total in 50 M
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.
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.
Divide the mixture into 4 equal portions and keep aside to cool for 5 minutes.
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.
Heat a skillet or roti tawa and cook the envelope using oil, till they are golden brown in colour from both the sides.
Repeat with the remaining rotis and stir-fry to make 3 more envelopes.
Serve Stuffed Corn and Capsicum Paratha Recipe with Dhaniya Pudina Chutney or any other chutney of your choice.