SweetCorn Coriander Paratha
Preparation & Cooking Time : 45 Minutes
Yield : 8 paratha
Ingredients:
Sweetcorn - 1 cupCoriander -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.
Related Posts:
Paratha Recipes
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