Sweet Corn Paratha recipe|stuffed corn makai parantha |stuffed parathe recipe

Whenever I go for grocery shopping I end up purchasing  corn the indian variety. I end up making corn samosa or corn kachori or sweet corn soup ,corn pulao ,corn cheese balls or sometimes We have them roasted , with dash of red chilli powder, lemon juice and butter or else buttered corns like we get in mall

Todays recipe is uses sweet corn or normal corn kernels as stuffing for making breakfast parathas or dinner kulcha parathas. 

Parathas sure are filling, and will keep your child satisfied till the next meal. 

Corn paratha is a very delicious, healthy and filling breakfast. A mildly spiced and satiating breakfast and main course that helps keep acidity at bay.

It can be served with pickles or curd.The filling of these parathas is very flavorful. 
Stuffed Paranthas taste much better than the usual paranthas. Your kids will definitely like the unique taste of Stuffed Corn Parantha.

Ingredients :

For dough
Wheat flour - (2 cup)
Oil - 2 tsp
Salt - add to taste (3/4 tsp)
 Carom seeds (ajwain-owa) - 1/2 tsp (Optional)

For  stuffing :

Corn kernal-1.5 cup
1 tsp fennel seeds
Green chilies-2
Grated ginger-1tsp
Chili powder-1 tsp
Garam masala-1/4 tsp
Lemon juice /amchur powder -1.5 tsp
Salt-1 tsp
Cooking oil-2 tbsp
Cumin seeds-1 tsp
Asafoetida-1/4 tsp

Method:

Dough

1.In a bowl add wheat flour ,  Carom seeds (ajwain-owa) .put salt and oil then mix. Knead a soft dough using warm water.

2.Cover the dough and keep aside for 15-20 minutes.


For the Stuffing :


1) Heat one tablespoon of oil in a heavy bottom vessel (kadhai), add mustard seeds.



2) Grind Corn kernal in mixer to a coarse paste.

3) After the mustard seeds splutter, add cumin seeds, asafoetida and turmeric powder.

4) Add Corn kernal paste and stir continuously.

6) Add garam masala powder,chili powder, cumin coriander powder, salt, sugar and stir well.

7) Cover with lid and let it cook properly.

8) Remove from heat and add lemon juice/amchur powder

9) Add fresh coriander leaves.



Paratha :

1.Place pan(Tawa) on gas and heat.

2. Make small  lemon sized pieces from the dough. Put dry flour on 1 ball and roll it into a roti of 3 inches in diameter.

3. now put 1 1/2 tsp pea stuffing in centre of roti. Wrap up the parantha and close all open ends, place it between both palms and press gently to expand the parantha a bit. 



  


4.Roll with dry flour and roll it again into a parantha 6-7 inches in diameter.be careful while rolling  parantha as it should not tear while rolling. 


  

 5.Put rolled parantha on hot  tawa, apply oil/ghee  on both sides, turn over time to time and cook till both sides turn brown.


  


6.Stuffed Corn Parantha is ready.

7.Serve hot with lemon pickle ,curd or mixed veg raita


Tips
 Can add 1 boiled mashed potato in above recipe for making stuffing 
can add 1 medium chopped onion to above stuffing