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This is what you’ll need

Tinned corn: 1 cup

Wheat flour: 2 cups

Jeera (cumin seeds): 1/2tsp

Green chillies: 2

Coriander leaves: 2tbsp

Cheese: 6tbsp

Salt to taste

Oil for frying the paratha

Let’s get cooking

1. Chop the green chillies and coriander leaves finely.

2. Add the flour, corn, green chillies, jeera, salt and coriander leaves in a bowl.

3. Add water and knead to a dough.

4. Make small balls of the dough and roll out each into 2 inch diameter circles.

5. Take one round and lace 2 spoonfuls of the grated cheese in the centre.

6. Place another circle of dough on to and roll out into thick parathas.

7. Heat a tava and roast the paratha on both sides until well browned, adding oil in between.

8. Serve hot with raita.

Approximate preparation and cooking time: 45 minutes.

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