Minty Corn & Vegetable Paratha

Minty Corn & Vegetable Paratha

Ingredients
For stuffing:
1 big potato, boiled & roughly mashed
1/2 cup cabbage, finely chopped
1 cup fresh corn
2 tsps lemon juice
2 tsps oil
1/2 tsp. sugar
1/3 tsp. garam masala powder
3/4 tsps green chili paste
2 tsp. coriander leaves, chopped
1/2 tsp. cumin seeds
1/2 to 3/4 tsp. salt

1 cup all-purpose flour (maida)
1 cup whole meal flour
2 tsps melted ghee
oil for cooking
For mint sauce:
1/2 cup mint leaves
3 springs of curry leaves
3/4 tsp. lemon juice
2 green chilies
salt to taste


Method

• Sprinkle 2 pinches of salt over cabbage and leave for 10-12 minutes. 
• Squeeze the water from the cabbage with hands and keep aside. Boil the corn till tender and crush coarsely.
• Heat the oil in a pan and add cumin seeds. 
• When they splutter, add cabbage, coarsely mashed & boiled potatoes, crushed corn, lemon juice, sugar, coriander leaves, green chili, garam masala and salt.
•  Mix well and remove from fire, keep aside.
• Make paste of the above ingredients meant for the sauce in a mixer by adding water, as
• required.
• Mix the flours, mint sauce, ghee; make soft dough for chapattis with water and keep aside
• for 1/2 an hour. 
• Make very thin rounds and cook on griddle applying oil on both sides, till little brown spots appear on the surface.
• Put about 2 tsp of the stuffing in the center of the parathas. Fold just like dosa and press well. 
• Cook again applying oil, as required.
• Serve hot at breakfast with sauce or curd. 
• These parathas can be carried along journeys and picnics.