Sweet corn paratha
|large onion — chopped
|fresh mint leaves
|green chillies — chopped
|oil — or ghee
|all-purpose flour — plus extra for dustihng
|ghee — warm
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.