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Chilli Cheese Corn Paratha
Sneha Paul

Chilli Cheese Corn Paratha Recipe

Craving something cheesy, spicy, and utterly delicious? Look no further! This Chilli Cheese Corn Paratha recipe is here to make your taste buds sing. Perfect for breakfast, lunch, or a satisfying snack!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 paratha
Course: Breakfast, Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

Filling:
  • 1 sweet corn on the cob bhutta, approx. 1 cup
  • 1.5 tsp oil
  • 2 tbsp chopped garlic
  • Salt to taste
  • 3 green chillies chopped
  • ½ tsp mix herbs
  • 1 tsp red chilli flakes
  • 4 cheese slice
Paratha:
  • 1.5 cups whole wheat flour atta
  • 2 tsp gram flour besan
  • Salt to taste
  • Water as required
  • 1.5 tsp oil
  • Butter for frying and garnishing

Method
 

Filling:
  1. Peel the corn and cut it in half. Carefully scrape off the kernels with a knife.
  2. Heat oil in a pan over medium heat. Add the garlic and cook until it's lightly golden.
  3. Add the corn kernels and salt. Cook for 3 to 4 min, or until the corn is tender.
  4. Turn off the heat. Stir in the green chilli, mixed herbs, and red chilli flakes.
  5. Set the filling aside to cool completely.
Paratha:
  1. In a large bowl, mix the wheat flour, besan, and salt.
  2. Gradually add water, mixing until a shaggy dough forms.
  3. Knead for 1 to 2 min until it's mostly smooth.
  4. Pour in oil and continue kneading for another 2 min until the dough is smooth and soft.
  5. Cover the bowl and let the dough rest for at least 15 min.
  6. Divide the dough into 4 equal small balls.
  7. Take 1 dough ball and roll it out into a circle.
  8. Place a slice of cheese in the center of the rolled-out dough.
  9. Add 1-2 tbsp of corn filling on top of the cheese.
  10. Bring the edges of the dough to the center and seal them tightly.
  11. Lightly dust the dough ball with flour and gently roll it out into a square shape.
  12. Transfer the paratha to a hot tawa.
  13. Cook each side until light brown spots appear.
  14. Add a knob of butter to the tawa and fry the paratha on both sides until it's crisp and golden.
  15. Serve the chilli cheese corn paratha hot, with an extra pat of butter on top if desired.