Peas & Corn Stuffed Parantha
 
 
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Ingredients
Dough
  • 1.5 cups whole wheat flour
  • 1 cup all purpose flour
  • 2 TBSP butter
  • Salt to taste
  • ¾ cup tomato puree
  • 2 tbsp cilantro chopped
  • ½ tsp cumin seeds
Filling
  • 2 large potatoes, boiled, peeled & shredded
  • 1 cup green peas, parboiled ( I simply put them in a bowl with little water and cook in microwave for 2-3 minutes or on stovetop. Then simply drain the water.)
  • 1 cup sweet corn, parboiled ( same as green peas)
  • 1 large onion, shredded & squeezed
  • 2 serrano peppers, chopped finely or any green chili as per taste
  • Salt to taste
  • 1 tsp sugar
  • 1 tsp red chili powder
  • ½ tsp cumin seeds
  • 1 tbsp breadcrumbs
  • ½ cup cilantro, finely chopped
  • 2 tbsp oil
  • Extra dough for rolling
  • Oil for cooking
Instructions
Dough
  1. Mix both the flours. To it add melted butter and mix it with our hands. Now in a small pot, add tomato puree (If using store bought add ½ cup water and if homemade then it's already watery),salt and cumin seeds and cook covered on medium high heat for good 7-10 minutes. Then take it off heat and stir chopped cilantro. Let it cool. Now add tomato puree mix to the dough and mix. Knead into a smooth soft dough. If it feels too dry, add water 1 tsp at a time. Once you get a soft supple dough cover and let it sit for an hour.
Meanwhile make the filling
  1. In a hot skillet, add oil. To it add shredded & squeezed onions and cook on med-high heat. To it add green peas and cook for another 3-5 minutes. Now add corn and cook for another 3-5 minutes. Now add salt, red chili powder, green chilies, cumin seeds, sugar and stir until mixed. To it add shredded potatoes. Stir it around and let it cook on low-medium heat for another 5-7 minutes. Take it off heat and stir cilantro and bread crumbs into the filling. Taste and make sure all seasonings are as per your taste.
  2. Now heat a flat skillet. Divide the dough into small balls or according to the size you want. I like making them into small balls that fit into my hands while rolling. Roll one ball using flour. Take around 1-2 tbsp filling and put it in the center of the dough. Bring all the sides together to cover the filling. Then roll it in flour and roll it into shape of your choice. You might need to sprinkle it with some flour while rolling for easy rolling.
  3. Transfer it to a skillet and cook on med-high for 2-3 minutes until it starts to turn golden. Flip and repeat. Now add little oil on the top side and flip. Add some more oil on the bottom side which is now on top. Cook by pressing by a spatula. Once completely cooked, serve either hot or warm with yogurt, pickle and if you wish hot chai or chilled beer.
Recipe by Naive Cook Cooks at http://www.naivecookcooks.com/peas-corn-stuffed-parantha/