April 8, 2015

Sweet Corn Paratha | Paratha Recipes

     I had earlier tried corn dosai which came out really well. So this time I thought of trying it with chapathi. Good that this also has come up very well.  Corn paratha is having a  quite different taste.

Sweet Corn Kernels
1 cup
Wheat Flour
2 cups
1 inch
1 pod
Green Chilly
Cumin seeds
1 tesp
As required
Turmeric powder
¼ tesp
1 tbsp (for stuffing )
As required for making paratha

1. In a bowl, take wheat flour and salt. Mix them well. Then add water little by little and make it soft and non sticky dough. Keep it aside.
2. Remove the skins of the ginger and garlic.
3. Peel the skin of the onion and chop it into small pieces.
4. Grind corn kernels, ginger, green chilly and garlic into a smooth paste with little water.
5. Heat oil in the pan, add cumin seeds and allow them to splutter. Then add finely chopped onion and fry till it turns into translucent.
6. Now add the ground corn mixture, salt and turmeric powder. Mix them well and cook it in a low flame till the mixture leaves the sides of the pan and it turns itself into a ball. Allow it to cool down completely
7. Now divide the dough into lemon size balls. Make the corn stuffing into small balls. But the stuffing ball should be smaller than dough ball.
8. Now dust the dough ball and roll it into small circle. Keep the stuffed ball in its center. Then bring the edges to the center.
9. Again dust the stuffed balls and roll it carefully.
10. Heat the tawa and transfer the paratha. Sprinkle the oil and cook both sides till black spots starts to appear.

   Tasty and healthy corn paratha is ready. Serve with raitha or chutney.


Gloria Fernandes said...

paratha looks yummy

Anonymous said...

corn is not a millet.

badhiyakhanan said...

Amazing recipe. I am going to try it.

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