Corn and Spinach Parathas with Chilli Garlic Chutney and Aloo Chokha

Corn and Spinach Parathas with Chilli Garlic Chutney and Aloo Chokha

By NamakShamak
  • Serves: 4 - 5
  • Prep Time: 20 Minute
  • Cooking: 20 Minute
  • Calories:




There’s no better meal than a crisp,flaky,hot paratha with curd and pickle!! Monsoon brings in the temptations for hot bhajia’s or wadas. But as they say , variety is the spice of life! And what better variety than a healthier and yummier meals , that are hot and crispy like bhajias , spicy like wadas and not very oily. And currently, for me ,monsoon has become synonymous with corn , as much as they had been for bhajias. So thats how ,I took my cullinary romance with Corn , further ! By incorporating them in a staple meal …Parathas! And to increase the nurtitional quotient, the very versatile spinach stepped in. Now , since the american sweet corns are obviously sweet , I paired it up with a fiery hot chilli garlic chutney , and replaced dahi with Aloo Chokha ( yah yah,…Litti walla Chokha) And believe me , the end result is worth all the hard work needed to put everything togerther. So make sure you definitely try this one!!

Ingredients

Directions

  1. For Corn and Spinach Parathas:Knead a stiff dough ,mixing Wheat flour with ghee and salt and keep covered aside. Heat oil in a pan , and add cumin seeds. Once they splitter ,add green chillies and onion and roast till translucent. Add the ground kern
  2. Chokha:( there are various versions of chokha's,this pne's from a marathi recipe show , but with my twist) In a metal skewer, string the onions,potatoes and chillies and roast on the gas flame for 5 mins, from all sides. Remove from the skewer and li
  3. Put all the ingredients ,except oil in a blender and grind to a smooth paste. Heat oil and add the chilly mixture and saute for 2-3 mins. Cool and serve.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







@namakshamak