Paratha or unleavened flat bread is usually pan fried on griddle, stuffed with potato, leaf vegetables, cauliflower, lentil or paneer. It is so light yet filling. They can be served during breakfast, lunch or at dinner time with chutney, pickle, yogurt, meat or any vegetable curries.
For this recipe, had combined whole kernel corn with mashed potato. Green chili is added to improve the flavor of this nutritious paratha. They turned out so soft and best eaten hot immediately after you have cooked them.
CORN & POTATO PARATHA
Yield : 5 paratha
1 C whole wheat flour
3 green chili
1/2 C corn kernel
1 potato boiled & mashed
1/2 tsp salt
1 tsp oil
less than 1/2 C milk
Blend corn kernel and green chili.
In a mixing bowl, combine flour and salt.
Add in mashed potato, blended corn kernel, green chili and oil.
Gradually pour in the milk, forms into soft dough.
Divide dough into 4-5 balls. Roll out into 5 in round.
Place each paratha on a heated flat pan, cook until brown spot appears then flip and cook the other side.
Drizzle with oil if preferred.
Complete the rest of the dough. Serve hot with spicy gravy of your choice.