Corn Parathas

Ingredients:

• 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

Method:

• 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.