Wednesday, March 30, 2011

Stuffed Sweet Corn Paratha (With whole corn kernels)

Just got a packet of fresh sweet corn from the store and wanted to cook up a new recipe with it! Was googling to find a sweet corn paratha recipe but all the recipes which I found, the sweet corn was ground and either mixed with the flour or used as a stuffing. I wanted to use the sweet corn kernals as they were without grinding them. So I came up with this recipe and trust me it was delicious! Here is how I made it.
Have given step by step along with pictures.

Makes 8 triangular parathas
Ingredients Required:
Wheat Flour - 1 cup
Salt to taste
Oil
Water - 1/2 cup

For the filling:
Sweet Corn - 1 cup
Paratha masala - 1 tsp
Dry mango powder - 1 tsp
Salt to taste
Cilantro - few springs
Lemon Juice - 1 tsp (optional)

How to make?
Mix the wheat flour and salt and slowly pour in the water and knead into a soft pliable dough.
Smear with a drop of oil and set aside.
If using fresh corn kernal, then cook the kernal till soft. Else if using frozen, microwave for a minute.
In a bowl, add the corn kernal, paratha masala, dry mango powder, chopped cilantro, salt and lemon juice.
Mix well and set aside.
Divide the dough into 4 parts.
Roll out a ball into a roti using the rolling pin. Try to roll out the roti as thin as possible and into a circle.

Cut the roti into half. So now you have two semi circles.

In one semi circle, place a spoonful of the filling and spread on one half of the semi circle.

Close it with the other end and seal the corners. Gently press the paratha to make it flat as possible.
Do the same to the other half.


Now your triangular paratha is ready to be cooked.
Heat a tawa on medium heat.
Brush a drop of oil on both sides of the paratha and place it on the hot tawa.
After few seconds flip sides and make sure all the sides of the dough are cooked.
If your paratha is little thick, then take a lid and close it on the tawa so the steam would cook all the sides.
Serve with curd/raitha!


Tip:
If you do not have paratha masala, then use a combination of garam masala, coriander powder and chilli powder.

I tried this method to make the parathas, since I am using the whole corn kernels, I would not be able to roll out the parathas if I had used the method similar to the Aloo Paratha. And this worked out just fine!

I am sending this recipe to 'Only - Original Recipes Event' event by Pari, hosted by Nivedita.

2 comments:

  1. Wow... what a beautiful and tasty treat that is!
    Very innovative indeed..
    US Masala

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  2. Looks so yummy!!

    Ankita
    http://eat-hearty.blogspot.com/

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