I really struggle every time to find a recipe out of sweet corns.
That’s because my husband doesn’t like its sweet taste. Today evening I thought of making something out of it so that I could finish them off… but what? Was very confused but suddenly it came to my mind that let’s try a parantha out of them. And to my wonder they came out to be very great.
While he was having the paranthas, I asked him, did you like them? He gave me a big smile and told yes. But the secret (that the paranthas were made of sweet corn) was still under veil as I wanted him to finish his dinner first.
Try this super simple recipe.
Let us start cooking!!!
Makes 5-6 paranthas
Ingredients:
Sweet Corn: 1 grated
Green Chilly: 1 de-seeded and finely chopped
Asafetida: a pinch
Cumin seeds: 1 tsp
Saunf (fennel) powder: 2 tsp
Coriander powder: 2 tsp
Red chilly powder: 1 ½ tsp
Turmeric powder: ¼ tsp
Carom seeds: ½ tsp
Sesame Seeds: ½ tbsp
Coriander leaves: 1 tbsp finely chopped
Salt to taste
For The Dough
Whole wheat flour (gehun ka atta): 1 ½ cups
Salt: 1/2 tsp
Ghee: 2 tbsp
Ghee for making paranthas
Method:
1. Take grated sweet corn in a bowl.
2. Add asafetida, cumin seeds, fennel powder, coriander powder, red chilly powder, turmeric powder, green chillies, carom seeds, salt, sesame seeds and coriander leaves.
3. Now add wheat flour to it. Mix properly.
4. Add very little water (as per requirement) and make dough a little hard than that of chapatti.
5. Keep it covered for about ½ hour.
6. Now knead the dough and divide into 5-6 portions.
7. Take one portion. Apply some dry flour and make a small circle of 4 inches. Apply ghee on it and fold into half. Again apply ghee and fold. So you’ll get a small triangle shape.
8. Now roll out into a big thin circle with the help of little flour.
9. Cook the paratha on a tava (griddle) using little ghee until both sides are golden brown.
10. Repeat with the remaining dough.
11. Serve hot with curd, chutneys, pickles or ketchup.
That’s because my husband doesn’t like its sweet taste. Today evening I thought of making something out of it so that I could finish them off… but what? Was very confused but suddenly it came to my mind that let’s try a parantha out of them. And to my wonder they came out to be very great.
While he was having the paranthas, I asked him, did you like them? He gave me a big smile and told yes. But the secret (that the paranthas were made of sweet corn) was still under veil as I wanted him to finish his dinner first.
Try this super simple recipe.
Let us start cooking!!!
Makes 5-6 paranthas
Ingredients:
Sweet Corn: 1 grated
Green Chilly: 1 de-seeded and finely chopped
Asafetida: a pinch
Cumin seeds: 1 tsp
Saunf (fennel) powder: 2 tsp
Coriander powder: 2 tsp
Red chilly powder: 1 ½ tsp
Turmeric powder: ¼ tsp
Carom seeds: ½ tsp
Sesame Seeds: ½ tbsp
Coriander leaves: 1 tbsp finely chopped
Salt to taste
For The Dough
Whole wheat flour (gehun ka atta): 1 ½ cups
Salt: 1/2 tsp
Ghee: 2 tbsp
Ghee for making paranthas
Method:
1. Take grated sweet corn in a bowl.
2. Add asafetida, cumin seeds, fennel powder, coriander powder, red chilly powder, turmeric powder, green chillies, carom seeds, salt, sesame seeds and coriander leaves.
3. Now add wheat flour to it. Mix properly.
4. Add very little water (as per requirement) and make dough a little hard than that of chapatti.
5. Keep it covered for about ½ hour.
6. Now knead the dough and divide into 5-6 portions.
7. Take one portion. Apply some dry flour and make a small circle of 4 inches. Apply ghee on it and fold into half. Again apply ghee and fold. So you’ll get a small triangle shape.
8. Now roll out into a big thin circle with the help of little flour.
9. Cook the paratha on a tava (griddle) using little ghee until both sides are golden brown.
10. Repeat with the remaining dough.
11. Serve hot with curd, chutneys, pickles or ketchup.
Tips:
1. If you have corn cobs, then grind those in a grinder and knead the dough in the same way.
See you soon with a new recipe till then Happy Cooking!!!
1. If you have corn cobs, then grind those in a grinder and knead the dough in the same way.
See you soon with a new recipe till then Happy Cooking!!!
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