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Punjab · Breakfast

Corn Paratha

Traditional 8. Corn Paratha recipe

🧺 Ingredients

• 150g cornmeal (makki ka atta)
• 90g whole wheat flour
• ½ tsp salt
• 1 tbsp ghee (for dough)
• 150g sweet corn kernels (fresh or frozen, thawed)
• 1 green chilli, finely chopped
• ¼ tsp ginger, grated
• 2 tbsp coriander leaves, chopped
• ¼ tsp garam masala
• 4 tbsp ghee (for cooking)
• 150ml warm water

👩‍🍳 How to make Corn Paratha

1. Prepare filling (2 mins, room temp): Mix corn kernels with green chilli, ginger, coriander leaves, garam masala, and ¼ tsp salt.
2. Mix flours (1 min, room temp): Combine cornmeal, wheat flour, and salt in bowl.
3. Knead dough (3 mins, room temp): Add 1 tbsp ghee to flour, gradually add warm water until soft, workable dough forms. Cover 10 mins.
4. Divide and fill (5 mins, room temp): Divide into 6 balls, flatten, add 2 tbsp filling, seal carefully, roll to 6-inch disc.
5. Apply ghee (1 min, medium-high heat): Brush ½ tbsp ghee on cooked side.
6. Final cook (2 mins, medium heat): Cook second side until light golden, flip once more, add ghee, cook until golden spots appear.

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