It is monsoon time. And we get a lot of sweet corn in the market. As a child I am used to making roasted corn which is rubbed with black salt as snacks. My visits to mall exposed me to boiled sweet corn with different spice flavors added to it. Recently Youtube exposed me to Sweet corn paratha. Lets see how to make it.
Ingredients
Sweet corn (crushed)
Oil
Mustard seeds
Cumin seeds
Green chili (finely chopped)
Onion - 1 (finely chopped)
Salt
Chili powder
Turmeric powder
Fresh coriander leaves
Wheat dough
Sesame seeds
Way to go:
Prepare the Filling:
- Heat oil in a pan. Add mustard seeds, cumin seeds, finely chopped green chili
- Add 2 tablespoons of gram flour (besan) and roast it briefly.
- Add the finely chopped onion and sauté.
- Incorporate the crushed sweet corn and roast the mixture on a low flame for about 5 minutes.
- Add salt, chili powder, turmeric powder. Mix well.
- Garnish with fresh chopped coriander leaves and set the filling aside to cool.
Assemble the Paratha:
- Take a small portion of wheat dough and roll it out slightly.
- Sprinkle some sesame seeds and fresh coriander leaves on the dough, then roll it out further into a circle.
- Place a portion of the sweet corn filling in the center.
- Fold the edges of the dough over the filling to create a triangular shape. The circle is folded on three sides.
- Gently roll the folded dough with a rolling pin to flatten it.
Cook:
- Heat a tawa (griddle) and place the prepared paratha on it.
- Cook on both sides until golden brown, adding a little oil if desired for crispiness.
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