SweetCorn Coriander Paratha

Whole wheat flour and a liberal amount of sweetcorn, makes this paratha a nutritious dish, which is crispy yet soft. Aromatic herbs like coriander along with caraway seeds gives these paratha naturally stronf flavor that kindles one's appetite. The perfect to go lunch box recipe, pleasing to relish simply with plain curd and pickle.

Preparation & Cooking Time : 45 Minutes

Yield : 8 paratha

Ingredients:

Sweetcorn - 1 cup
Coriander -1/2 cup, chopped
Ajwain /Caraway Seeds - 1 tsp
Whole wheat Flour - 1 1/2 cups
Warm Water -1/3 cup
Salt To Taste
Oil - 1tbsp + for frying

Method:

Grind the sweet corn to coarse paste without water in a processor. Roast the caraway seeds in dry panuntil aromatic. Sift the flour and add carom seeds, salt, oil and mix well. Stir in the chopped coriander and sweet corn paste.
Knead the dough and add water little by little until forms a stiff and pliable dough. Apply few drops on top of the dough. Cover with wet kitchen towel and set aside for 10-15 minutes.
After 15 minutes, divide the dough into 8 equal portions. Roll out each dough portion on a dusted work top to the paratha of required thickness.
Heat a tava and fry the paratha both sides until slight golden with ghee /oil applied. Repeat the same with remaining dough portions.
Serve hot paratha with curd and achaar.

Note:

You can use sweet corn directly to grind (no need of boiling).
For variation add chopped fresh or dry mint leaves. Even can try with kasturi methi which gives excellent flavor to the parathas.
The corn paste will provide sufficient water to knead a dough, so use less amount of water.