Corn Paneer Paratha

To make Corn Paneer Paratha, start by mixing 2 cups of wheat flour with 1 tsp of salt and gradually add water to knead a soft dough. Let it rest for 10 minutes. In another bowl, combine 1.5 cups of boiled corn, 1 cup of paneer, 0.5 tsp of chilli flakes, 1 tsp of oregano, 0.5 tsp of black pepper, and a chopped green chilli. Add cheese cubes and mix well. Divide the dough, roll it out, fill with the corn and paneer mixture, seal, and roll into a flat paratha. Cook in oil or ghee until golden brown on both sides.

Yes, Corn Paneer Paratha is a vegetarian dish as it contains wheat flour, corn, paneer, and spices. It's a great option for vegetarians looking for a filling and nutritious meal.

If you're looking for a substitute for paneer in Corn Paneer Paratha, you can use tofu for a vegan option or ricotta cheese for a similar texture. Both alternatives will work well with the corn and spices.

To store leftover Corn Paneer Paratha, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them, separating each paratha with parchment paper to prevent sticking.

Corn Paneer Paratha pairs well with a variety of side dishes. You can serve it with yogurt or raita for a refreshing contrast, or enjoy it with pickles and a side salad. A warm cup of masala chai also complements this dish beautifully.