Meena's Taste Mantra

Sweet Corn Paratha - Indian flatbread made with delicious Fresh Sweet Corn!

Mumbai Rains and masaledar roasted Bhutta | Corn is a deadly combination. Since the arrival of Lord Ganesh even Lord Indra seems to be in a happy mood and it has been raining moderately in Mumbai the past couple of days. Thanks to the rains, the taste buds definitely demand dishes that are "Vatavaran anukool" - "appropriate for climatic condition.

Appa and I got the freshest of Sweet Corn from our local market this time. So many mouth watering dishes can be made with this Sweet Corn Cob that its amazing! Amma decided to make these delicious and scrumptious Sweet Corn Paratha as weekend lunch special! This is simply mouthwatering and surely a favourite across ages!

INGREDIENTS

2 cup Whole Wheat Flour

1 Sweet Corn Bhutta | Cob, approx 400 gms

3 tblsp Fresh Dhania | Coriander Leaves, finely chopped

3 Green Chilli, finely chopped

1 tsp Ajwain | Carom Seeds
1 tsp Til | Sesame Oil

1/2 tsp Salt | To taste
Oil, for Paratha
Whole Wheat Flour, for dusting

METHOD

Wash and dry bhutta. Grate it and keep aside.
In a mixing bowl add whole wheat flour, grated sweet corn, salt, ajwain, green chilli and dhania.
Sprinkle water, if required, and knead to make a dough stiffer than normal dough. The milk from grated bhutta itself will be sufficient to knead the dough.
Rest dough for 20 minutes. After resting, the dough will loosen a bit.
Knead again the rested dough to get a smooth dough and make lemon size portions of the dough.
Take one portion and dust it with whole wheat flour. Placing it on the rolling board, make a 5" diameter roti.
Apply some oil on the upper side and fold the roti into half. Again spread some oil on this surface and fold to half. You will get a triangle like shape.
Dust this with Whole Wheat Flour and roll out to a thick triangular paratha.
Place a flat non stick tava on high flame and once it is hot reduce the flame to medium.
Place a rolled triangular Sweet Corn Paratha. Once the paratha starts to puff up a bit, apply little oil on this side and flip it over.
Once Paratha is cooked on the second side too, apply little oil and flip and cook on both sides for few seconds.
Gently press down the Paratha with the ladle till both sides become golden brown colour.
Remove from tava and prepare remaining Sweet Corn Parathas in the same manner. We got 8 parathas for this quantity.
Serve Sweet Corn Paratha hot with any Chutney | any Alu Sabzi | any Paneer Gravy style sabzi | Plain Curd | Pickle.

We relished Sweet Corn Paratha with Green Chutney and Bhindi Kadhi.

We have used:

1. Aashirwaad Select Sharbati Atta

2. Tata Salt Lite

3. Til Sona Sesame Oil

4. Borges Light Olive Oil

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.