Cornflakes Parantha….a crunchy, flaky treat
Parathas are one of the most popular unleavened flat breads in the India part of the Indian subcontinent and they are made by baking or cooking whole wheat dough on a tava, and finishing off with shallow frying. Paranthas are usually thicker than normal rotis and are made with layers applied with ghee/clarified butter or oil.
Today, I have prepared my paranthas with a stuffing of cornflakes. Yes!!!!! u heard it right, “CORNFLAKES”. The cornflakes are also one of the most most staple cereal breakfast eaten around the globe whether with hot or cold milk.
Sometimes we don’t have any vegetable in the house and need to prepare the kids tiffin or our breakfast. This is a simple alternative and is loved by the kids too.
This parantha is very flaky and crispy when eaten as is a real treat for the kids when they will open their lunch boxes in the school.
- Cornflakes- 1cup
- Red chili powder- 1tsp
- Turmeric/haldi powder- 1/2tsp
- Salt- as per taste
- Chopped green chili- 1tsp
- Fennel seeds/saunf- 1tsp
- Oil- 1tbsp
- Wheat flour- 1cup
- Water- as required for kneading
- Take wheat flour and knead a soft dough.
- Keep it aside for some time.. Meanwhile do the preparations for filling.
- In a bowl, take cornflakes and crush them with your hands or with the help of a rolling pin. Crush it coarsely.
- Now add all the spices and green chilies to it.
- Mix them thoroughly.
- Now pinch a small ball of flour and roll it with the help of a rolling pin.
- Now in the filling add chopped coriander. Adding coriander in the end wont let the cornflakes to loose its crunchiness.
- Now seal the ends of the stuffed ball and roll it to give a parantha shape.
- The rolling of paratha has to be done with gentle hands. Otherwise the crunchy cornflakes will tear the parantha and it will not get the shape.
- Roast the parantha from both the sides normally as we do for other paranthas with the help of oil or clarified butter as per your choice.
- Serve with Curd, butter and ketchup.
- Very important to note that in the tiffin never use aluminium foil to wrap roti and parantha. Always use soft cotton cloth or muslin cloth as i have used. Refer to the pic.
- The adding of coriander has to be done at the end just at the time of filling.
- This parantha is made with very simple ingredients so as to keep the taste of cornflakes intact. Don’t add much flavors to it and let it be simple. It taste great when kept simple.