Corn Capsicum Cheese Paratha or C3 Paratha as I fondly call it is a fresh addition to my paratha list. This Paratha combines cheese, corn and capsicum in a delectable stuffing to go inside a wheat based cover. ?
This recipe was a block buster hit on my no-onion-garlic day. Its very tasty and pretty easy and quick to prepare. I think this corn capsicum cheese paratha will also be a good lunch box recipe.
Here are some more parathas that you would want to try – Carrot Paratha, Mini Beetroot Parathas (combining beetroot, bread crumbs and cheese), Methi Paratha.
For the chicken lovers, do have a look at Chicken Kheema Paratha.
I feel parathas are a great option for busy weekday dinners as it means you have to make just one thing instead of a roti plus gravy combo. The Corn Capsicum Cheese Paratha is almost like a healthier version of a pizza. It is sure to be a hit among kids ?
Makes: 2 Paratha
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Ingredients:
For the filling:
Grated Cheese: ½ cup
Corn Kernels : ½ cup (Boiled)
Capsicum – ¼ cup (finely chopped)
Chilli Powder : ½ tsp
Chat Masala : ¼ tsp
Salt : as per taste
For the Dough:
Wheat Flour – 1 cup
Oil – 2 tsp
Salt : as per taste
Water : As required for kneading
While making:
Atta for dusting and butter for cooking the parathas
Method of Preparation:
- Knead the dough using the flour, salt and sufficient amount of water. The dough should be soft. Divide dough into eight equal parts. Roll lightly with your palm to form spherical shape and keep aside.
- Mix all the ingredients mentioned above for filling and keep aside.
- Take one dough portion and roll it using rolling pin till you get a circular shape of around 6 inch diameter. Repeat with another portion of dough.
- Take one of the rolled circles and place on a flat surface. Take a portion of the filling and spread evenly.
- Cover with the other rolled dough circle and seal the edges gently.
- Heat frying pan, put half a tsp of butter and place the paratha on the pan. Cook the paratha on a medium flame till both sides are cooked, i.e. small brownish spots appear on both sides. You can add little butter if required.
- Your delicious Corn Capsicum Cheese paratha or for short C3 is ready. Cut it into 4 wedges. Repeat the process with the remaining dough and filling.
Corn Capsicum Cheese Paratha recipe
- For the filling:
- Grated Cheese: ½ cup
- Corn Kernels : ½ cup (Boiled)
- Capsicum – ¼ cup (finely chopped)
- Chilli Powder : ½ tsp
- Chat Masala : ¼ tsp
- Salt : as per taste
- For the Dough:
- Wheat Flour – 1 cup
- Oil – 2 tsp
- Salt : as per taste
- Water : As required for kneading
- While making:
- Atta for dusting and butter for cooking the parathas
- Knead the dough using the flour, salt and sufficient amount of water. The dough should be soft. Divide dough into eight equal parts. Roll lightly with your palm to form spherical shape and keep aside.
- Mix all the ingredients mentioned above for filling and keep aside.
- Take one dough portion and roll it using rolling pin. Roll till you get a circular shape of around 6 inch diameter. Repeat with another portion of dough.
- Take one of the rolled circles and place on a flat surface. Take a portion of the filling and spread evenly.
- Cover with the other rolled dough circle and seal the edges gently.
- Heat frying pan, put half a tsp of butter and place the paratha on the pan. Cook the paratha on a medium flame till both sides are cooked, i.e. small brownish spots appear on both sides. You can add little butter if required.
- Your delicious Corn Capsicum cheese paratha or C3 paratha is ready. Cut it into 4 wedges. Repeat the process with the remaining dough and filling.
Ash says
Hi, Can we use Mexican cheese?
Also my baby is 20 months old but doesn’t have morals, so is it OK to make corn paste? As she doesn’t like to chew corns.
Hi
I haven’t used mexican cheese, but i don’t think it would be a problem. Also you can make corn paste, just see to it that the resulting stuffing is not too runny as that will make it difficult for you to make the parathas. A runny stuffing will wet the lower chapati (flattened dough) and the chapati may get stuck to the plate – could tear while putting it into the pan. So just be cautious about that. Taste wise I don’t think puree/paste should be a problem ?
Do let us know if your baby liked it ?
Regards
Ash says
Thanks for the reply..sorry it wasn’t showing my first comment for sometime, so I posted twice ?
Avni says
Hi,
Can we puree the stuffing ingredients ? My toddler won’t chew corn..plz reply..
making it tonight..
thanks,
Hey,
sorry for ‘not-a-very-quick’ reply ?
As I mentioned in my below comment also, pureeing the stuffing would not affect the taste. Just be cautious that the stuffing is not too runny -as that will make it difficult for you to make the parathas. A runny stuffing will wet the lower chapati (flattened dough) and the chapati may get stuck to the plate – could tear while putting it into the pan.
I will try pureeing it for my toddler sometime soon ?
Regards