A fancy holiday appetizer which is going to blow everyone’s minds. A flaky crispy paratha cone stuffed with a creamy corn filling. This is so easy to make you won’t believe it. Also this recipe is vegan which is the best part! The paratha cones are made wrapping the paratha around a foil cone and baking it in the oven. A fun Indian fusion inspired recipe that is kid friendly. Also it’s so fun to eat, you know when it’s messy it’s fun and delicious.

Happy Cooking!

Servings: 5-6 cones

Prep Time: 10 mins

Cooking Time: 15 mins

Baking time: 30 mins

Total Time: 1 hours

Ingredients: 

• 5-6 malabar/Malaysian parathas- I used Kawan paratha

• 1-2 tbsp nut milk

• 1.5 tbsp olive oil

• 1/2 cup finely chopped red onions

• 1/3 cup finely chopped green onions

• I Medium tomato finely chopped

• 2 tsp garlic powder

• 1 tsp oregano

• 1/2 tsp cumin powder

• 1/4 tsp pepper

• 1/2 tsp sugar

• 1 tsp salt as per taste

• 1 tsp chili powder

• 2.5 tbsp tomato paste

• 1-1 1/2 cups corn kernels

• 3/4-1 cup nut milk

• 1.5 tbsp sriracha

• 1/2 cup (vegan) mozzarella cheese

• 2 tbsp (vegan) Mexican cheese

Directions: 

1. Preheat oven to 420F.

2. Foil cones- Cut 5-6 PCs of foil into a square around the size 9*9. 1 pc per paratha. Fold the square into half forming a triangle. Bring one side of the triangle towards the center point of the triangle forming one side of the cone. Hold it in place and then bring the second Edge towards the middle. Wrap it around tightly and it would look like a cone. Tuck the pointed edges to close the cone and make sure it’s sealed by pressing down.

3. Let the parathas thaw slightly till soft and malleable.

4. Take one paratha and wrap it around the foil cone to form a cone shape. Make sure the bottom tip of the cone is sealed shut so that nothing can get out.

5. Brush the cones all over the outside with milk and place on a parchment lined tray with the seal side down.

6. Bake in the oven at 420F for 12-15 mins. Flip the parathas mid way so that it bakes evenly. Bake till it’s cooked though and golden all over.

7. Corn mixture- In a pan on medium heat add olive oil.

8. Add corn, green onions and tomatoes and cook for 5-6 mins.

9. Add all spices and cook it for 1-2 mins.

10. Add tomato paste and cook for 2-4 mins till it comes together.

11. Add milk and sriracha and mix together.

12. Add cheeses and mix till melts.

13. Let the mixture cool for 4-5 mins before filling in the cones to prevent it from getting soggy.

14. Assemble: Once the parathas are baked let it cool for 2-3 mins. Gently wiggle the foil and take it out. It may seem tight but it will wiggle out. Fill the cones with the slightly cooled corn mixture.

15. Garnish with chopped green onions and cheese.

16. Serve in serve ware which can have the cones standing or the filling can drop out.

Notes/Tips;

• I used a flakier Malaysian paratha but you can use any you like.

• you can make filling from before and slightly heat it up and fill when ready to eat.

• Flipping the paratha cones midway helps the cones cook through.

• Be careful while taking the foil cones out of the parathas. Wiggling it will take it out but too much force might break the cone.

• You can use non vegan cheese and regular milk if you like.

• If you want to make it smaller, cut the parathas in half. Make smaller foil cones and wrap it around them. This definitely makes it more party friendly.