Sweet corn Parotta | Stuffed Paratha | How to make Soft layered Parota

Sweet Corn Parotta, also known as Stuffed Paratha, is a popular dish from the Indian cuisine, particularly from the southern region of India. The recipe for Sweet Corn Parotta is as follows:


  • 2 cups of all-purpose flour
  • 1 cup of sweet corn kernels, cooked
  • 1 onion, finely chopped
  • 2 green chilies, finely chopped
  • 1 tsp of cumin powder
  • 1 tsp of coriander powder
  • Salt to taste
  • Oil for cooking


  1. In a mixing bowl, combine the all-purpose flour, salt, and water to make a soft dough. Knead the dough well and let it rest for 15-20 minutes.
  2. In a pan, heat some oil and add the onions and green chilies. Sauté until they turn golden brown.
  3. Add the cooked sweet corn, cumin powder, coriander powder, and salt to the pan. Mix well and cook for 2-3 minutes.
  4. Take a small ball of dough and roll it out into a circle.
  5. Place a spoonful of the sweet corn mixture in the center of the dough circle.
  6. Bring the edges of the dough together to seal the filling inside and shape it into a ball again.
  7. Roll out the dough ball again into a circle of about 6-7 inches in diameter.
  8. Heat a tawa or griddle over medium heat.
  9. Place the parotta on the tawa and cook it for a minute or until it turns golden brown.
  10. Flip the parotta and add some oil around the edges. Cook until both sides are golden brown.
  11. Repeat the process with the remaining dough and filling.

Sweet corn parotta is a delicious and healthy dish that is perfect for breakfast or lunch. The sweet corn filling provides a crunchy and sweet contrast to the soft and layered parotta. It is often served with curry or chutney.






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