Corn Parantha

Ingredients list for Corn Parantha

• 2 cups Corn kernels boiled and crushed
• Whole-wheat flour 3 cups + for dusting
• to taste Salt
• 1/2 cup Yogurt
• Oil 1 tablespoon + for shallow-frying
• 2 Green chillies finely chopped
• 1 1/2 teaspoons Red chilli powder
• 2 teaspoons Chaat masala
• 2 teaspoons Roasted cumin powder
• 2 teaspoons Dried mint powder
• 4 tablespoons Fresh coriander leaves chopped

Method

1. Mix flour and salt in a bowl. Add yogurt, one tablespoon oil and knead into dough with sufficient water. Cover with a damp cloth and rest for fifteen minutes.
2. For filling mix corn, green chillies, red chilli powder, chaat masala, roasted cumin powder, dried mint powder, coriander leaves and salt in another bowl.
3. Divide both the dough and filling into eight equal portions each.
4. Roll out each dough portion into a small puri. Place a portion of the filling in the center, gather the edges, pinch them together and roll into a ball. Allow the balls to rest for about fifteen minutes.
5. Lightly press each stuffed ball, dust with a little flour and roll out into eighth-inch thick paranthe. Shake off the excess flour.
6. Heat a non-stick tawa. Place a parantha on the tawa and roast on high heat for half a minute on both the sides. Lower the heat, drizzle a little oil and shallow-fry till the underside is golden. Flip over and drizzle some more oil and shallow-fry till the other side is golden too.
7. Serve hot with pickle.

Nutrition Info