Sweet corn paratha

14 servings Prep: 20 mins, Cooking: 45 mins
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Traditional paratha with a sweet corn filling.

By Independent Contributor June 07 2021
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Ingredients (17)

Sweet corn filling
6 cup sweet corn
1 large onion — chopped
2 tbsp fresh mint leaves
2 tbsp fresh coriander
2-3 green chillies — chopped
3 tbsp oil — or ghee
1 tsp ground cumin
1/4 tsp asafoetida
1 tbsp ginger paste
1 tbsp garlic paste
2-3 tbsp sugar
4 cup all-purpose flour — plus extra for dustihng
1 tsp salt
4 tsp sugar
12 tbsp ghee — warm
600-650 ml boiling water
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For the sweetcorn filling

Steam sweet corn with onion for 5min. Drain and Cool down.

Purée the corn and onion.

Heat oil and add cumin and asafoetida. Allow it to pop.

Add ginger and garlic and fry till golden.

Combine corn mix with salt and sugar. Mix in mint, coriander and green chillies.

Fry till any liquid evaporates. Should become a very thick consistency and takes 10-15 min on medium heat.

Remove off heat and cool in a tray.

For the dough

Sift flour with salt. Add sugar.

Rub in 6tbs of ghee at first to get a fine breadcrumb consistency

Add in rapidly boiling water and mix with wooden spoon

Add 6 tbsp ghee and then knead with hands

Leave to rest for 5-10min

Divide into 12-14 balls

Method for filling and cooking

Take a dough ball and flatten it on a floured surface.

Take a heaped tablespoon of corn mixture and place it in the center

Lift up the dough around the corn mixture to cover it completely and close and pat flat

Gently roll out the flatted disc to a roti and then place on a hot frying pan / Tawa and cool on medium heat on both sides. No need to put any additional ghee as the dough and filling have enough

Reprinted with permission from Sadika Fakir, follow along on Instagram.

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