Ambi Makai Paratha

This time I prepare something different stuffing for stuff paratha with green mango and corns. It’s called “Ambi Makai Paratha”. For this recipe, you have to prepare stuffing with grated or chopped green mango and makai which cooked with red onion, ginger- chili paste and some seasoning. It’s sweet, tangy and spicy taste really gives mind-blowing taste. It’s really complete meal for tiffin’s or picnics. You can serve this paratha with green chutney, curd or pickle. On the second day of first week in blogging marathon, I have to prepare three recipe for Indian flatbreads i.e. Stuffed, fried and blend form. You can chop or grate the raw mango whatever you like.

Preparation time:
20 Minutes
Cooking time:
15 Minutes
Serving: 4
For Dough
1 Cup Wheat Flour
1/3 Cup Green Coriander, Chopped
1/2 Tsp. Carom Seeds
1/4 Tsp. Salt
1 Tsp. Oil
Enough Water
For Stuffing
Corn, Boiled
Green Mango, Fine Chopped
Onion, finely Chopped
Green Chili, Chopped
Ginger, Grated
1/2 Tsp. Cumin Seeds
Salt to taste
Black Pepper Powder
Chaat Masala, to Taste
1/2 Tsp. Sugar
Clarifying Butter for Shallow Fry

Combine all ingredients of dough in large
bowl and add enough water to knead soft dough for parathas and chapatti. Keep
aside this dough.
Boil the corn kernels. Drain and chop roughly. Heat the oil in pan and add cumin seed, when start splutter. Add
chopped green chili, grated ginger and onion to sauté. Add chopped raw mango
and sugar sauté for 2 minutes. Add spices and mix well, cook one minute extra. keep aside to cool and stuffing
is ready.
Divide the dough into equal four portions and
roll it in round disc form via rolling pin. Spread 1 tbsp. stuffing equally. Fold
it in half and again fold it in triangle shape. Roll it again in triangle form. 
Heat the griddle on medium flame and place the paratha on it. Grease little
oil/ ghee both side and cook till to little golden in color.  Do same with rest of three more portions. Serve
this tangy and sweet paratha with curd and green chutney.

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