Palak Corn Paratha / Palak makai ki paratha

Servings: 4

Ingredients:

Content	Quantity	Comment
For Stuffing
Palak leaves	1 big bunch	Blanched, cooled and chopped finely
Corn kernels	1 cup
Onions	2 small	Chopped finely
Salt	To taste
Jeera powder	2 tsp
Coriander powder	2 tsp
Chili powder	1-2 tsp
Lemon juice	1-2 tsp
Poha	2-3 tbsp
For Parathas
Wheat flour	3 cups + 1 cup	For parathas + For dusting
Water	As required
Salt	To taste
Ghee / Butter	For cooking

Method:

Mix wheat flour and salt. Add water bit by bit and knead well. Let it be a bit harder than roti dough. Cover and set it aside for 5-10 minutes.

Heat water with some rock salt in a tumbler. Once it starts boiling, add the chopped palak leaves, turn off the heat and keep it covered for 5-10 minutes.

Strain the palak leaves and run cold water through it. Strain the water and chop finely. Mix chopped palak leaves, chopped onions, corn kernels, chili powder, jeera powder, coriander powder, lime juice, salt, poha and mix well. Set it aside for 2-3 mins.

Making of Paratha:

Make equal sized balls (size should be bigger than that of roti's). Take a ball and roll them using rolling pin into small roti. Place a small amount of stuffing and fold the sides.

Dust it with some wheat flour and roll into parathas. Heat a tawa and cook one side of paratha.

Flip and apply ghee. Flip the other side and apply ghee again. Cook well.

Serve hot with curd and pickle.