Stuffed Corn Peas Paratha

In a large mixing bowl, combine the flour and salt.

Gradually add water and knead into a smooth, pliable dough.

Rub a little oil on the dough, cover, and let it rest for 10–15 minutes.

Pulse the corn, peas, and garlic in a food processor until coarsely ground—avoid making a fine paste.

Heat 1 tbsp oil in a pan. Add the mixture and sauté over medium heat until the moisture evaporates. Let it cool completely.

Once cool, mix in salt, chilli flakes, herbs, chopped green chillies (if using), and cheese. Set aside.

Knead the dough once more and divide it into equal-sized balls.

Roll one ball into a small circle. Place a generous spoonful of the filling in the centre. Bring the edges together and seal to form a round or square parcel.

Dust with flour and gently roll it out into a thick paratha.

Heat a griddle (tava) over medium flame.

Place the stuffed paratha on it and cook until golden spots appear.

Flip, apply oil, and cook both sides until crisp and golden brown.

Repeat with the remaining dough and filling to make stuffed parathas.

Serve hot with butter, chutney, yogurt, or your favourite pickle. These parathas also pair wonderfully with a cup of masala chai!