1 cup all-purpose flour (maida)
1 cup whole meal flour
2 tsps melted ghee
Oil for cooking
For stuffing:
1 big potato, boiled & roughly mashed
1/2 cup cabbage, finely chopped
1 cup fresh corn
2 tsps lemon juice
2 tsps oil
1/2 tsp. sugar
1/3 tsp. garam masala powder
3/4 tsps green chili paste
2 tsp. coriander leaves, chopped
1/2 tsp. cumin seeds
1/2 to 3/4 tsp. salt
For mint sauce:
1/2 cup mint leaves
3 springs of curry leaves
3/4 tsp. lemon juice
2 green chilies
Salt to taste

Minty Corn & Vegetable Paratha

1. Sprinkle 2 pinches of salt over cabbage and leave for 10-12 minutes. Squeeze the water from the cabbage with hands and keep aside. Boil the corn till tender and crush coarsely.
2. Heat the oil in a pan and add cumin seeds. When they splutter, add cabbage, coarsely mashed & boiled potatoes, crushed corn, lemon juice, sugar, coriander leaves, green chili, garam masala and salt. Mix well and remove from fire, keep aside.
3. Make paste of the above ingredients meant for the sauce in a mixer by adding water, as required.
4. Mix the flours, mint sauce, ghee; make soft dough for chapattis with water and keep aside for 1/2 an hour. Make very thin rounds and cook on griddle applying oil on both sides, till little brown spots appear on the surface.
5. Put about 2 tsp of the stuffing in the center of the parathas. Fold just like dosa and press well. Cook again appliying oil, as required.
6. Serve hot at breakfast with sauce or curd. These parathas can be carried along journeys and picnics.
   Serves: 4
   Preparation time: 20 minutes