Minty Corn and Vegetables Paratha
Method
Step 1: Grind of the mint sauce ingredients meant for the sauce in a mixi by adding water, as required.Step 2: Mix the flours, mint sauce, ghee and make soft dough for chapattis with water and keep aside for 1/2 an hour.
Step 3: Meanwhile sprinkle 2 pinches of salt over cabbage and leave for 10 - 12 minutes.
Step 4: Boil the corn till tender and crush coarsely.
Step 5: Squeeze the water from the cabbage with hands and keep aside.
Step 6: Heat oil in a pan, add onions, cabbage coarsely mashed boiled potatoes, crushed corn, lemon juice, sugar, coriander leaves, green chillies, garam masala powder and salt.
Step 7: Mix well and remove from fire, keep aside.
Step 8: Make very thin rounds of soaked flour. Cook on griddle (tawa) applying oil on both sides, till little brown spots appear on the surface.
Step 9: Put about 2 tbsp of the stuffing in the centre of the parathas. Fold just like dosa and press well.
Step 10: Cook applying oil, as required. Serve hot with sauce or curd.
