Paneer and Corn Paratha Rolls
A Delicious Twist to Traditional Parathas
Parathas are a beloved staple in North Indian kitchens—versatile, comforting, and filling. Our Paneer and Corn Paratha Rolls take this classic a step further with a creamy, slightly sweet filling that kids and adults love alike. Amy enjoys rolling them up for lunchbox treats, while Pushpa appreciates the wholesome, fresh ingredients packed inside.
Ingredients
For the Dough:
- 2 cups whole wheat flour (atta)
- 1 tsp salt
- 1 tbsp oil or melted ghee
- Water, as needed (about ¾ cup)
For the Filling:
- ½ cup boiled sweet corn kernels
- ½ cup crumbled paneer (fresh Indian cottage cheese)
- 1 green chili, finely chopped (optional)
- 2 tbsp fresh coriander, chopped
- ½ tsp roasted cumin powder
- ¼ tsp red chili flakes (adjust to taste)
- Salt, to taste
- 1 tsp chaat masala (optional, for tangy flavor)
For Cooking:
- Ghee or oil, for roasting parathas
Preparation Time
- Dough prep: 10 minutes
- Resting time: 15 minutes
- Cooking time: 20 minutes
- Yield: 5–6 paratha rolls
Nutrition (approximate, per paratha roll)
- Calories: 230 kcal
- Protein: 8g
- Carbohydrates: 34g
- Fat: 7g
- Fiber: 5g
Method
Step 1: Prepare the Dough
- In a large bowl, combine whole wheat flour and salt.
- Add oil or ghee and mix lightly.
- Gradually add water while kneading to form a soft, smooth dough.
- Cover with a damp cloth and let rest for 15 minutes.
Step 2: Make the Filling
- In a mixing bowl, combine boiled corn kernels and crumbled paneer.
- Add chopped green chili, coriander, cumin powder, red chili flakes, chaat masala, and salt.
- Mix well until all ingredients are evenly combined.
Step 3: Assemble the Paratha Rolls
- Divide the dough into equal-sized balls (about golf ball size).
- Roll one ball into a small circle (about 4 inches diameter) on a lightly floured surface.
- Place 2–3 tablespoons of filling in the center of the circle.
- Carefully bring the edges together, sealing the filling inside.
- Gently roll the stuffed ball into a larger circle (6–7 inches diameter), applying even pressure to avoid tearing and spreading filling.
Step 4: Cook the Paratha
- Heat a tawa or flat skillet over medium heat.
- Place the rolled paratha on the hot tawa.
- Cook for 1–2 minutes or until light brown spots appear, then flip.
- Spread ghee or oil on the cooked side, flip again and apply ghee/oil on the other side.
- Cook until both sides are golden brown and cooked through.
Step 5: Serve
- Roll the paratha loosely and serve warm with raita, pickle, or chutney of your choice.
Serving Suggestions
- Pair with fresh yogurt or mint-coriander chutney for a refreshing balance.
- Great for breakfast, lunch, or as a filling snack.
- Pack in lunchboxes wrapped in foil; they hold up well and remain delicious.
Tips for Perfect Parathas
- Make sure the dough is soft, not dry, for easier rolling and better texture.
- Avoid tearing the dough while filling; roll gently to keep filling intact.
- Use freshly crumbled paneer for a creamy texture; homemade paneer works best.
- Cook on medium heat to get crispy outside and cooked filling without burning.
Pushpa shares, “These paratha rolls are a weekend favorite—simple to make, and the kids love them stuffed with corn’s sweetness and soft paneer. Amy helps roll them out, and we turn lunch into a fun family activity.”
History and Cultural Context
Parathas have been a cherished part of Indian cuisine for centuries, known for their adaptability and regional variations. Stuffing parathas with paneer (a staple dairy product) and sweet corn is more contemporary but deeply rooted in the Indian tradition of utilizing fresh, readily available ingredients to keep meals nutritious and flavorful. This combination brings a delightful blend of textures and flavors, offering a nourishing twist to a classic dish.
Enjoy cooking and sharing this wholesome, tasty paratha recipe from our kitchen to yours!