Cheese Corn Pizza Paratha is an interesting fusion of Indian and Italian cuisine made by stuffing paratha with corn, cheese and pizza seasonings. Try this brunch recipe which can also be eaten in lunch or dinner.
2 cup wheat flour
1 teaspoon refined oil
1 tablespoon boiled,chopped baby corn
1/4 cup grated mozzarella
1/4 teaspoon salt
2 tablespoon mayonnaise
1/2 teaspoon salt
1/2 cup boiled American corn kernels
1/4 cup grated cheese- goat cheese
1/4 teaspoon spice black pepper
1/2 teaspoon pizza seasoning
Put whole wheat flour and salt in a large mixing bowl. Add little water at a time and knead the dough till it becomes soft, pliable and smooth in texture.
Put some oil all over the dough and smoothen the dough little bit more. Cover and let it rest for 15 minutes.
Now for the stuffing, take a bowl and put boiled corns, chopped baby corns, black pepper, salt, mozzarella cheese, processed cheese, Italian seasoning and mix until well combined. Keep it aside.
After 15 minutes, uncover the dough and put little oil again and give the final knead before rolling.
Now take one ball from the dough and roll the ball in the palms of your hands and flatten it. Dust it lightly with some wheat flour.
To make a semicircular shape paratha, spread some mayonnaise all around the chapatti. Place the corn cheese mixture on one half of the chapatti.
Close the chapatti with the other half and press the edges gently. Seal it tightly by pressing the edges gently with the help of fork.
Take a pan and spread little oil and fry both the parathas on medium heat. While cooking parathas, press them gently with the spatula especially near the edges. Fry till they become brown and crisp from both sides.
Serve hot with tomato ketchup or any dip of your choice.