I wanted make to make something different today for breakfast. I had decided to make corn and paneer parathas. It’s been some time since I made parathas. Instead of mixing corn and paneer for the stuffing, I made separate stuffing with paneer and corn and used it to make 2 layers of stuffing:)

My kids loved it and I hope you all would like it too:)

Ingredients

For the paneer stuffing
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Crumbled paneer – 1/2 cup
Jeera powder – 1/2 tsp
Red chilli powder – 1/4th tsp
Dry mango powder ( amchur) – 1/4th tsp
Garam masala – 1/4th tsp
Salt to taste

For the corn stuffing
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Boiled corn – 1 cup
Red chilli powder – 1/2 tsp
Jeera powder – 1/2 tsp
Dry mango powder – 1/4th tsp
Garam masala powder – 1/4th tsp
Salt to taste

For the roti
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Whole wheat flour – 1+1/2 cups
Ghee – 1 tsp
Salt to taste
Ghee – as much required for grilling the parathas

Method

Paneer stuffing
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Mix all the spices and salt to taste with the paneer and keep it aside.

Corn stuffing
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Grind the corn coarsely, add the spices and salt to taste. Mix well and keep it aside.

To make the roti
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Add 1 tsp of ghee and salt to taste to the flour and knead it to a smooth, pliable dough adding required amount of water. Rest the dough for 10-15 mins.

Divide the dough into 9 portion. Roll out one portion of the dough into an uniform circle and cook on the tawa. No need to add ghee or oil. Make 2 more rotis and keep it aside.

To make that Double Decker Paratha
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Roll out one portion into a circle. Spread some paneer stuffing. Place one cooked roti on top of the stuffing. Now spread the corn stuffing.

Roll out one more portion of the dough into a circle and place it on top of the corn stuffing.
Press gently and seal the edges.

Grill on a hot tawa using ghee till both the sides turn crisp and golden.

Similarly make two more parathas.

Cut and serve the paratha hot with yogurt and pickle 🙂