Makai palak paratha- Spinach and Corn stuffed flat bread

Spinach and corn is a match made in heaven. No matter in what form they are cooked, they always make a deadly combo. In this recipe, the flavours are further enhanced with the use of some simple spices. This paratha becomes even more enticing when it is laced with cheese.

This recipe is inspired  from Tarladalal.com. I say "inspired" because, I have made quite a few changes to the original recipe. The recipe actually was more kid friendly. I tweaked it suit the adult as well as my kiddo's palate as well. Try making this paratha once and I am sure you will love it as much as I did.

Makai Palak Paratha recipe 

Preparation time- 25min

Cooking time- 10min

Makes- 6Parathas

Ingredients:

For the outer covering:

Whole wheat flour- 2 cups

Salt- 1/2tsp

Oil- 1 tsp

Oil or ghee to shallow fry

Extra flour for dusting

For the filling:

Spinach- 2 cups, washed chopped fine

Fresh or frozen corn- 1-1/2 cup, coarsely  ground in a blender

Potato- 1 small, boiled and mashed

Oil- 1tbsp

Jeera or cumin seeds- 1/2tsp

Turmeric or haldi- 1/4tsp

Coriander seed powder- 1/2tsp

Green chillies- 1, finely chopped

Paprika powder- 1/4tsp

Grated mozzarella cheese- 3tbsp
Salt to taste

Method:

• Take the flour, oil and salt in a large bowl and knead in to a soft smooth dough using water as required. Keep aside for 15min
• For the filling, Heat oil in a pan and add the cumin seeds. 
• Once they sputter, add the coarsely ground corn and saute for two min
• Add the chopped spinach, green chillies and salt and fry for 2-3min
• Add the mashed potato, Turmeric, coriander powder, paprika powder and fry for 3-4 min till all the ingredients combine well and form a mass.
• Add the grated cheese and mix well. Take off the heat and cool the mixture completely
• To proceed, Divide the dough and the filling into 6-7 equal portions.
• Take a portion of the dough and roll into a circle of 3" in diameter.
• Take a portion of the filling and place it in the middle of the circle.
• Brush the edges of the dough with some water and gather all the sides and bring them to the center and seal tightly.
• Roll out again into a circle of 6" in diameter with the help of a little flour.
• Shallow fry the rolled paratha on hot tawa or girdle using some oil or ghee until brown spots appear on both sides.
• Repeat with the remaining dough and stuffing to make the remaining parathas.
• Serve hot with yogurt and Pickle

These parathas are my contribution to Aipi and Priya's bookmarked recipes event

And to WWC- corn which was started by Sanjeeta and now hosted by Reva