The ideal way to prepare this paratha would be to use corn and peas as stuffing. But my kid dislikes these two veggies with a passion. And yet, it is imperative to include these veggies in our meals. While peas is a good source of protein and fiber, corn contains antioxidants as well as many vitamins and minerals.
Hence I devised this way of including these two veggies by grinding them and using them in parathas.
What I did was - I boiled some peas and corns. Once they were cooled, I grinded them into a fine paste by adding 1 green chilly, some curry leaves and coriander leaf-stalks. To this mixture, I added a pinch of hing, some crushed Ajwain, turmeric powder, chilli powder, coriander powder and cumin powder. I also added some coriander leaves. Adding wheat flour to this, I prepared a soft dough and rolled out parathas with ghee.
Some tips:
1. You can use either fresh or frozen corn or peas. Since this is the season for peas, I got fresh ones while I used frozen sweet corn.
2. Sweet corn being 'sweet', it is better to add more of the spices mentioned above to mitigate the sweetness.
3. Curry leaves have immense benefits and it is good to add them to our daily diet. I usually grind them along with tomato while preparing Rasam, Dal, sambaar or any gravy. This way, the leaves won't be wasted (because, let us be frank, how many of us chew the leaves!?) and we will also be ensuring their intake.
4. It doesn't take very long for the peas and corn to soften, hence I boiled them for just a few minutes and re-used the veggie stock while preparing the dough. Alternatively you can also directly grind the veggies without boiling them if they are soft enough.
The trial and error methods keep continuing. Every little step towards health is a success!
Thank you for reading this! I hope you found this recipe useful. Please do let me know your views. I will be back soon with more such recipes.
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