Bhutte Ka Paratha is one of my favorite ways to use fresh corn when it’s in season. I learned this recipe from my grandmother, who always made these on rainy days. The sweet corn filling, mixed with just the right amount of spices, creates magic when stuffed inside soft paratha dough. The best part? It’s much easier to make than it looks.
About the Recipe
This recipe takes the humble corn and transforms it into something special. The combination of wheat flour and corn flour in the dough adds extra texture, while the spiced corn filling brings amazing flavor. It’s filling enough for a meal but light enough to enjoy any time of day. Plus, it’s a great way to get kids to eat their veggies.
Why You’ll Love This Recipe
– Easy to find ingredients
– Can be made ahead and reheated
– Perfect blend of sweet corn and spices
– Great for breakfast or lunch boxes
– Kids love it
– Healthier than regular parathas
– Can be customized to your spice preference
Bhutte Ka Paratha
Cooking Tips
– Grate the corn when it’s fresh for best results
– Don’t overstuff the parathas
– Cook on medium heat to make sure even cooking
– Use ghee instead of oil for extra flavor
– Let the filling cool completely before stuffing
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45 minutes. Serve hot with yogurt or your favorite chutney. Store in an airtight container for up to 2 days. Reheat on a skillet before serving.
Similar Recipes
- Aloo Paratha (Potato Stuffed Flatbread)
- Gobi Paratha (Cauliflower Stuffed Flatbread)
- Paneer Paratha (Cottage Cheese Stuffed Flatbread)
Nutrient Benefits
Corn provides fiber and essential vitamins. The wheat flour adds whole grain goodness, while spices like ginger and turmeric offer anti-inflammatory benefits. It’s a good source of energy and protein, making it perfect for growing kids and busy adults.
Bhutte Ka Paratha
Ingredients
- 2 corn
- 1 cup gehu ka atta
- 3/4 cup makke ka atta
- 1 tsp ginger garlic paste
- 10 curry leaves
- 2 chopped green chillies
- 1/2 tsp red chilly powder
- 1/2 tsp dhania powder
- 1/4 tsp jeera powder
- 1/4 tsp garam masala
- hing a pinch
- 1/2 tsp jeera
- 1 tbsp chopped coriander
- 2 tsp oil
- salt to taste
Instructions
- Mix Gehu ka atta, 1/2 cup makke ka atta, salt and water to make a dough. Grate the corn (Bhutta).
- Heat the oil and add jeera till it splutters. Add hing, curry leaves and chopped green chillies and cook for a few seconds.
- Add grated corn, ginger garlic paste and cook for 1 minute. Add red chilli powder, dhania powder, jeera powder, salt, garam masala and 1/4 cup makke ka atta.
- Add chopped coriander. Cook and keep stirring it often till it becomes granulated.
- Allow it to cool. Stuff this stuffing into the dough and roll out parathas.
- Cook the paratha on both sides using ghee. Serve hot with Chutney and Dahi.
Sign up for our newsletter
Frequently Asked Questions
Can I use frozen corn instead of fresh corn?
Yes, but drain it well and pat dry before grating. Fresh corn gives better texture and sweetness, but frozen corn works in a pinch. Just make sure to cook it a bit longer to remove extra moisture.
How do I prevent the stuffing from coming out while rolling?
Don’t overstuff the paratha, seal the edges well, and use enough dry flour while rolling. Roll gently from the center outward, applying even pressure.
Can I make the dough and filling ahead of time?
The filling can be made a day ahead and stored in the fridge. The dough is best made fresh, but you can keep it covered for 2-3 hours at room temperature.
Is this recipe suitable for beginners?
Yes. While stuffed parathas take some practice to perfect, this recipe is very forgiving. Start with less filling until you get comfortable with the rolling technique.
