Updated: Jun 11, 2020
Wheat flour – ½ cup
Sweet corn – ¼ cup frozen
Grated cheese – 3 tbsp
Chat masala- ½ tsp
Ghee – 2 tsp
Salt to taste
Curd – 1 katori
Steps of preparation
Pressure cook corn and smash the corn using smasher or put it in a blender.
Prepare chapathi dough and keep it ready.
To the smashed sweet corn, add grated cheese and chaat masala and mix well.
Make lemon sized balls and keep the sweetcorn mixture aside.
Now, divide dough in equal portions and roll out one portion of the dough into a disc. Place one portion of the sweetcorn stuffing in the center of the circle, bring together all the sides in the centre and seal tightly. Roll out again to a medium size disc.
Heat a non-stick tava and cook the paratha, using a little oil, till golden brown spots appear on both the sides.
Wrap it in aluminium foil and place it in the tiffin box.
Use spill proof container for the curds as a side dish to paratha. You can add chat masala or any other grated vegetable to the curd for a healthier lunch.
Nutrient highlights: Sweetcorn is a good source of Vitamin C, vitamin A, carbs, protein and fiber. Cheese is high in quality protein and calcium. Curd is a source of quality protein, calcium. Also, is a pro-biotic and regular consumption helps in good gut function.