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Corn Paratha

Serves 2
30 mins
300 Kcal
Corn Paratha is like a warm hug wrapped in flaky layers—it's wholesome, hearty, and has just the right hint of sweetness from the corn. Whether it's a lazy Sunday brunch or a quick weekday dinner, this stuffed paratha is your go-to comfort food that brings the vibes. Packed with corn, spices, and a whole lotta flavor, it's the kind of dish that feels like home with every bite. The Corn Paratha recipe is equal parts simple and satisfying. Start with a soft dough made from whole wheat flour. The filling is where the magic happens a mix of boiled corn, green chilies, fresh coriander, and spices like cumin and garam masala. Mash it just enough for texture, then stuff it into your dough balls, roll them out, and cook on a hot tawa until golden with those signature crispy edges. Pair this recipe of corn paratha with tangy yogurt, a spicy pickle, or even a dollop of butter for that extra indulgence. Whether you're a paratha pro or just experimenting with flavors, this Corn Paratha recipe is a winner. Roll up your sleeves and whip up this golden, stuffed delight.

Ingredients required for Corn Paratha

  1. 1 cup sweet corn kernels
  2. 3 green chillies
  3. Salt
  4. Coriander leaves
  5. 1/4 tsp ajwain
  6. 1 inch ginger
  7. 3 garlic
  8. 2 tsp onion
  9. 5 tbsp oil
  10. 1/2 tsp cumin seeds
  11. 1 pinch asafoetida
  12. 1 tsp lemon juice
  13. 2 cup wheat flour

Cooking steps for Corn Paratha

  1. 1
    Corn Paratha is an ultimate desi delight—a warm, golden flatbread stuffed with spiced corn goodness.
  2. 2
    Start the recipe of corn paratha with a cup of sweet corn kernels and pulse them in a blender or food processor.
  3. 3
    Keep it coarse—this isn't baby food, so aim for a texture with a bit of crunch.
  4. 4
    Heat 2 teaspoons of oil in a pan on medium heat.
  5. 5
    Once it's warm, toss in a pinch of asafoetida and 1/2 teaspoon of cumin seeds.
  6. 6
    sizzle and pop for a few seconds, filling your kitchen with that irresistible toasty aroma.
  7. 7
    Add 2 teaspoons of finely chopped onions and saut them until translucent and soft.
  8. 8
    This step builds a sweet base for the stuffing, so take your time and let the onions do their thing.
  9. 9
    Now, crank up the flavor by stirring in 3 finely chopped green chilies, 1/2 inch of grated ginger, and 3 smashed garlic cloves (optional, but highly recommended for a robust kick).
  10. 10
    Toss in a small handful of freshly chopped coriander for that fresh, herby punch.
  11. 11
    Sprinkle in ¼ teaspoon of ajwain (carom seeds) for an earthy, slightly nutty flavor, and season with salt to taste.
  12. 12
    Cook this mixture for a couple of minutes until everything is fragrant and well-combined.
  13. 13
    Finish the stuffing with a teaspoon of lemon juice, adding a bright zesty note that ties all the flavors together beautifully. Set the mixture aside to cool completely it's now ready to transform your paratha into a flavor bomb.
  14. 14
    Now, let's move on to the dough.
  15. 15
    In a large bowl, combine 2 cups of wheat flour, a pinch of salt, and 2 teaspoons of oil. Gradually add water while kneading until the dough is soft, not too dry and not too sticky.
  16. 16
    Cover the dough with a damp cloth and let it rest for 20 minutes. This break allows the dough to relax and become easier to roll out later.
  17. 17
    Once rested, divide the dough into small balls.
  18. 18
    Roll out one ball into a small disc on a lightly floured surface, then spoon a generous amount of the cooled corn stuffing into the center.
  19. 19
    Bring the edges of the dough together to seal the filling inside like a pro.
  20. 20
    Gently flatten the stuffed dough ball and roll it out into a flatbread.
  21. 21
    Don't stress if some stuffing peeks through—it's part of the charm and guarantees a flavorful bite in every corner.
  22. 22
    Heat a tawa (skillet) on medium heat. Place your rolled-out paratha on the hot surface, and cook for a few seconds. Flip, drizzle a little oil around the edges, and roast until golden brown spots appear. Flip again, adding more oil if needed
  23. 23
    Serve your corn paratha.

Shop Ingredients

Asafoetida (1 pinch)
92
1
182
1
56
1
96
1
71
1
112
1
110
1
91
1
84
1
205
1
Cumin Seeds (1/2 Tsp)
51
1
720
1
310
1
40
1
80
1
383
1
95
1
209
1
121
1
90
1
Onion (2 Tsp)
32
1
39
1
60
1
Wheat Flour (2 cup)
130
1
293
1
313
1
520
1
526
1
59
1
79
1
251
1
364
1
464
1
Sweet Corn Kernels (1 cup)
28
1
Salt
27
1
24
1
106
1
22
1
50
1
105
1
107
1
47
1
53
1
79
1
Ajwain (1/4 Tsp)
57
1
20
1
45
1
55
1
79
1
70
1
70
1
80
1
93
1
59
1
Lemon Juice (1 Tsp)
41
1
Green Chillies (3)
12
1
21
1
25
1
Oil (5 Tbsp)
171
1
147
1
148
1
167
1
151
1
150
1
733
1
150
1
188
1
327
1
Garlic (3)
54
1
60
1
22
1

FAQs

What is Corn Paratha, and what makes it unique?

Corn Paratha is a delicious flavourful Indian flatbred that is well stuffed with a delicious and spicy corn filling. The dough is usually made using whole wheat flour. Its filling that usually contains sweet corn, onions, green chillies, coriander, aromatic spices, and garam masala, is unique in its own way. The unique aspect of Corn Paratha is the use of sweet corn, which adds a slightly sweet and crunchy texture to the otherwise savory dish.

How to make corn paratha at home?

To make Corn Paratha, prepare the dough by kneading whole wheat flour with water, a pinch of salt, and a bit of oil. For the filling, coarsely grind sweet corn kernels and mix them with finely chopped onions, green chilies, spices, and fresh coriander leaves. Divide the dough into small balls, roll them out slightly, and place the corn mixture in the center. Seal the edges, flatten the dough, and roll it out again gently. Cook the paratha on a hot skillet, applying ghee or oil on both sides until golden brown and crispy.

How to serve Corn Paratha?

Corn Paratha is best served hot with a side of yogurt or raita, such as cucumber or mint raita, to balance its spiced filling. It also pairs well with pickle, green chutney, or even a dollop of butter for extra richness.
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