Homemade Stuffed Corn and Capsicum Paratha Recipe with Herbs

To begin making the Stuffed Corn and Capsicum Paratha formula with Herbs, scalding up margarine in a heavy bottomed cooking vessel or a wok, empty in the onions and garlic and sauté on a high flame for a minute.empty in baby corn and capsicum and sauté on high flame for another 2 mins until they become soft and succulent.

Once soft and succulent, empty in the chilli flakes, mixed herbs, seasoning and toss together everything well.

Sauté on a high flame for another 30 seconds.Divide the mixture into 4 equal portions and keep aside to cool for 5 mins.Place a portion of the mixture in the centre of the roti, fold 2 opposite corners of the roti over the filling, overlapping them slightly. Now fold the remaining 2 sides to seal the stuffing well.scalding up a skillet or roti tawa and scalding up the envelope using margarine, till they are golden brown in colour from both the sides.Repeat with the remaining rotis and swirl around-sauté to make 3 more envelopes.present Stuffed Corn and Capsicum Paratha formula with Dhaniya Pudina Chutney or any other chutney of your choice.