### TranslatedIngredients: 4 Phulka - (Made of Vivatta whole wheat flour chakki atta),1 teaspoon Sunflower Oil,1 Onion - sliced,1/2 cup Baby corn - thinly sliced,2 cups Red Yellow and Green Bell Peppers (Capsicum) - thinly sliced,1 teaspoon Garlic - finely chopped,1 tablespoon Mixed Herbs (Dried),1 tablespoon Red Chilli flakes,Salt - to taste ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Indian ### Course: Indian Breakfast ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Stuffed Corn and Capsicum Paratha Recipe with Herbs, heat oil in a heavy bottomed pan or a wok, add the onions and garlic and sauté on a high flame for a minute.Add baby corn and capsicum and sauté on high flame for another 2 minutes until they become soft and tender. Once soft and tender, add the chilli flakes, mixed herbs, salt and mix 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 minutes.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.Heat a skillet or roti tawa and cook the envelope using oil, till they are golden brown in colour from both the sides.Repeat with the remaining rotis and stir-fry to make 3 more envelopes.Serve Stuffed Corn and Capsicum Paratha Recipe with Dhaniya Pudina Chutney or any other chutney of your choice.