A simple and easy recipe for breakfast or you can have for weekend lunch also.


For Stuffing

10-12 Baby Corn

½ cup Coriander, finely chopped

2 tbsp. Ginger grated

Salt to taste

1tbsp. Black Pepper, freshly grounded

For Dough

2 1/2 cups Whole wheat flour

1tsp salt

Cooking oil

For Serving: Dollops of Butter and Tomato chutney


1-Soak baby corn in the salted hot water for 10 minutes. Drain and wipe. Grate all the baby corn and mix with ginger, coriander, salt and pepper.

2-Sieve the flour with salt and add water slowly to make semi soft dough. Add 1tsp. oil and cover it for 10 minutes.

3-Heat flat pan, divide the dough in the 6-7 equal portions. Roll each one 2 inch diameter and fill 1tbsp. baby corn filling. Cover it from all sides and roll out this stuffed ball gently in to circular shape. Grease heated pan and cook this flat bread from both side golden brown. Spread oil in this flat bread and press with back of the spoon to make it crispy. Serve hot with dollops of butter and tomato chutney. Make all flat breads in the same manner.



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