Sweet Corn Paratha is a simple, delicious and healthy paratha variety made with a sweet corn filling.
Sweet corns are usually steamed and served with some spices as evening snacks. You would have seen several road side shops selling these too.
However they are a versatile ingredient and can be added to most dishes. This paratha is one such dish. It makes use of those frozen corns stashed away in the freezer.
These parathas can be made in under 15 to 20 minutes and can be served with pickle, curd or any other side dish you prefer.
Perfect dish for lunch or dinner and also makes for a delicious breakfast dish too.
Sweet Corn Paratha
- 3 cup Wheat Flour
- 1 large bunch Coriander Leaves finely chopped
- 2 cup Sweet Corn Kernels
- 2 tsp Saunf (Fennel Seeds)
- as required Oil
- 1 Potato peeled, boiled
- Boil the sweet corn and drain well.
- Grind to a fine paste without adding water.
- Dry roast the fennel seeds for 30 to 60 seconds.
- Combine this with the sweet corn paste and add to the wheat flour.
- Add coriander leaves and enough hot water.
- Mix well to a stiff, pliable dough.
- Cover with a damp cloth and keep aside for 10 to 15 minutes.
- Make small/medium balls of the dough and roll them out.
- Heat a nonstick pan over medium flame.
- Cook the prepared parathas on both sides, adding little oil around the edges.
- Serve hot with curd and pickle or side dish of choice.