Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Paratha is a popular North Indian breakfast food, and the winter season is the most appropriate time to have it.
This paratha is a healthy flatbread made crisp and tasty with the addition of sweet corn as well as several spices. Although we have used frozen sweet corn you can use fresh corn on the cob that has been boiled. The included video shows the step-by-step method of making this paratha.
Do try it and share your experience.
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|Prep time||Cook time||Ready in||Yields|
- 1 cup frozen sweet corn
- 1 medium onion, chopped
- 1 green chilli, chopped
- 1 teaspoon ginger-garlic paste
- 2 to 3 tablespoons fresh hara dhania (cilantro), chopped
- 1 teaspoon kasuri methi (dry fenugreek leaves)
- 1 teaspoon salt
- 1/4 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chilli powder
- 1 teaspoon amchur/mango powder
- 1/2 teaspoon garam masala
- atta (whole wheat flour dough), as needed
- dry flour for dusting, as needed
- oil for frying the paratha, as needed
- Wash and coarsely grind the sweet corn.
- To the ground sweet corn add the chopped onion, green chilli, ginger-garlic paste, hara dhania, kasuri methi, salt, turmeric powder, coriander powder, red chilli powder, amchur powder and garam masala. Mix until well combined.
- Knead the dough and let it rest for 30 minutes.
- Keep a tawa on low heat. While it heats up, divide the dough into three portions. Roll the first portion into a ball, flatten it a bit and dust with dry flour. Roll it out into a 5-6 inch diameter roti.
- Place one-third of the stuffing in the centre of the paratha, fold and collect the edges over the top. Press firmly to close and then dust with dry flour. Roll out the stuffed dough ball into a medium-thick paratha.
- Place the paratha on the hot tawa and cook for 15-20 seconds. Flip it over and cook the other side for 15-20 seconds as well.
- Flip the paratha, spread some oil over the top surface, flip it once more and grease the other side similarly.
- Roast the paratha by flipping frequently and cooking until it is crisp with brown spots on both sides. Prepare the other two parathas similarly.
- Serve with pickle of your choice or plain yoghurt.
North-Indian Corn Paratha Recipe
© 2021 Rajan Singh Jolly