Corn Parathas


  • 150 gms gram flour
  • 50 gms sooji
  • 1 tsp yogurt
  • 1/3 tsp ajwain seeds
  • 4 tbsp oil for making the dough
  • oil or ghee for frying

For the filling:
  • 1 1/4 cups corn, boiled and mashed
  • 2 tbsp fresh coconut, grated
  • 1 tbsp raisins
  • 1 tbsp cashews, cut into small pieces
  • salt to taste
  • 3-4 green chilies, cut into small pieces
  • 1/3 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1/2 tsp asafoetida powder
  • Mix gram flour, sooji, salt and sieve. Add ajwain seeds, yogurt, oil to the flour and make a dough with enough water. Cover the dough with a cloth and keep aside for a few minutes.
  • For the filling, heat oil in a pan, add cumin seeds, asafoetida, green chilies and fry for a minute. Then add coriander powder, mashed corn, cashews, raisins, grated coconut, salt, garam masala and mix well. Fry on low heat stirring continuously until it is done.
  • Make small balls from the gram flour mixture, keep in the middle of a greased polythene paper. Keep another polythene paper on the top and roll over into thin puris.
  • Stuff the corn mixture in the middle of the puri, cover the edges and again roll it into a paratha. Heat oil in a flat pan and fry the parathas on both sides until they are golden brown in color.

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