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corn capsicum cheese paratha recipe |?stuffed corn bell pepper paratha | corn cheese capsicum paratha | kids tiffin recipe |
Tarla Dalal
06 December, 2024
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Table of Content
corn capsicum cheese paratha is a paratha with wheat based cover and a yummy corn cheese and capsicum filling. Learn how to make corn capsicum and cheese paratha recipe | stuffed corn and capsicum paratha | corn cheese and capsicum paratha | kids tiffin recipe |
corn, capsicum and cheese paratha and is also known as C3 paratha.. Adding capsicum to this combo introduces an element of colour and spice to it. These, along with everyday spice powders make a wonderful filling for parathas.
The end-result is a soft, succulent and tasty corn, capsicum and cheese paratha that kids would love to sink their teeth into. It stays fresh for at least four hours, so you can pack it as a satiating and tasty tiffin snack for your children.
Tips to make corn, capsicum and cheese paratha: 1. You can pack the parathas in your kids tiffin. 2. Instead of processed cheese you can add mozarella cheese also. 3. You can add green chilli paste instead of chilli powder if you are not making it for kids.
Enjoy corn capsicum and cheese paratha recipe | stuffed corn and capsicum paratha | corn cheese and capsicum paratha | kids tiffin recipe | with detailed step by step images.
Tags
Preparation Time
10 Mins
Cooking Time
15 Mins
Total Time
25 Mins
Makes
4 parathas
Ingredients
To Be Mixed Together Into A Stuffing
1/2 cup boiled and coarsely crushed sweet corn kernels (makai ke dane)
1/4 cup finely chopped capsicum
1/4 cup grated processed cheese
1/2 tsp chilli powder
1/4 tsp black salt (sanchal)
For The Dough
3/4 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
ghee for cooking
Method
- Combine the whole wheat flour, oil and salt in a deep bowl and knead into a soft dough using enough water. Keep aside.
- Cool slightly, wrap in an aluminum foil or cling film and pack in a tiffin box.
- To make corn capsicum and cheese paratha, divide the stuffing into 4 equal portions and keep aside.
- Divide the dough into 8 equal portions.
- Roll 2 portions of the dough separately into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
- Place a dough circle on a flat, dry surface and spread a portion of the stuffing over it.
- Place the other dough circle over it and pinch the sides to seal it.
- Heat a non-stick tava (griddle) and cook the paratha, using a little ghee, till it turns golden brown in colour from both the sides.
- Repeat steps 3 to 6 to make 3 more parathas.
Corn, Capsicum and Cheese Paratha ( Tiffin Recipe ) recipe with step by step photos
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- like corn capsicum cheese paratha recipe | stuffed corn and capsicum paratha | corn cheese and capsicum paratha | kids tiffin recipe | them see
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what is corn capsicum cheese paratha made of? is made from 1/2 cup boiled and coarsely crushed sweet corn kernels(makai ke dane), 1/4 cup finely chopped capsicum, 1/4 cup grated processed cheese, 1/2 tsp chilli powder, 1/4 tsp black salt (sanchal) and whole wheat flour. See below list of ingredients for corn capsicum cheese paratha.
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what is corn capsicum cheese paratha made of? is made from 1/2 cup boiled and coarsely crushed sweet corn kernels(makai ke dane), 1/4 cup finely chopped capsicum, 1/4 cup grated processed cheese, 1/2 tsp chilli powder, 1/4 tsp black salt (sanchal) and whole wheat flour. See below list of ingredients for corn capsicum cheese paratha.
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Take 1/2 a cup of sweet corn kernels.
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Bring enough water to boil in a pan.
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Add the sweet corn kernels.
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Add a pinch of salt.
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Boil for 5 minutes.
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Strain.
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Your boiled sweet corn kernels are ready.
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Trasnfer the boiled sweeet corn kernels in a mixer.
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Close the lid and blend till coarse. We need 1/2 cup boiled and crushed sweet corn kernels.
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Take 1/2 a cup of sweet corn kernels.
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In a deep bowl put 3/4 cup whole wheat flour (gehun ka atta).
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Add 1 tsp oil.
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Add salt to taste. We added 1/4 tsp salt.
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Add enough water to make a soft dough. We added 1/4 cup water and then 2 tablespoons water later.
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Knead into a soft dough.
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In a deep bowl put 3/4 cup whole wheat flour (gehun ka atta).
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In a bowl put 1/2 cup boiled and coarsely crushed sweet corn kernels (makai ke dane).
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Add 1/4 cup finely chopped coloured capsicum
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Add 1/4 cup grated processed cheese.
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Add 1/2 tsp chilli powder.
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Add 1/4 tsp black salt (sanchal).
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Mix well. Stuffing for corn capsicum cheese paratha.
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In a bowl put 1/2 cup boiled and coarsely crushed sweet corn kernels (makai ke dane).
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To make corn capsicum cheese paratha recipe | stuffed corn and capsicum paratha | corn cheese and capsicum paratha | divide the stuffing into 4 equal portions and keep aside.
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Divide the dough into 8 equal portions.
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Dust a rolling board with whole wheat flour.
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Flatten dough and put some whole wheat flour on top.
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Roll the dough into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
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Spread a portion of the stuffing over it. Spread the stuffing evenly, except for the edges.
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Place the other dough circle over it and seal it well using your finger.
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Pinch the sides to seal the paratha between your thumb and any finger.
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Heat a non-stick tava (griddle) and grease it with ghee.
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Place the stuffed paratha on it.
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Cook paratha for 30 to 45 seconds on a medium flame.
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Grease the top of the paratha with ghee.
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Flip over.
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Cook the other side the same way and use a spatula to press down to cook paratha evenly.
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Flip and cook till golden brown. Your corn capsicum cheese paratha | stuffed corn and capsicum paratha | corn cheese and capsicum paratha | kids tiffin recipe | is ready.
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Serve corn capsicum cheese paratha | stuffed corn and capsicum paratha | corn cheese and capsicum paratha | kids tiffin recipe | hot.
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To make corn capsicum cheese paratha recipe | stuffed corn and capsicum paratha | corn cheese and capsicum paratha | divide the stuffing into 4 equal portions and keep aside.
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Place the other dough circle over it and seal it well using your finger.
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Pinch the sides to seal the paratha between your thumb and any finger.
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Cool slightly, wrap in an aluminum foil or cling film and pack in a tiffin box.
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Serve corn cheese and capsicum paratha with lahsun ki chutney. See how to make lahsun ki chutney recipe.
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Place the other dough circle over it and seal it well using your finger.
Nutrient values (Abbrv)per plate
| Energy | 179 cal |
| Protein | 5 g |
| Carbohydrates | 23.5 g |
| Fiber | 3.7 g |
| Fat | 8 g |
| Cholesterol | 5 mg |
| Sodium | 68.6 mg |
Click here to view Calories for Corn, Capsicum and Cheese Paratha ( Tiffin Recipe )
The Nutrient info is complete
Archana M
March 13, 2025, midnight
corn,capsicum and cheese paratha.. yummy and cheesy. I also added little garlic paste to the stuffing. When this packed in the tiffin box. The kids love it and they finish it and come. I am so relaxed with such good tiffin recipes. thank you so much.
Dolphins909
March 13, 2025, midnight
rjpatel
March 13, 2025, midnight
I tried this recipe adding paneer into it and instead of chilli powder i have added ginger-green chilli paste and it gave me good taste. Kids gathered during holidays, loved it so much that they finished all the parathas in a jiffy...thanks for such recipe.
Foodie #628976
March 13, 2025, midnight
Love this recipe.
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