sweet corn parata
(from Nandini’s recipe box)
Prep time: 10 minutes
Cook time: 20 minutes
Serves 4 people
Categories: parata, sweet corn
Ingredients
- 400 g wholemeal flour
- 3 tbsp vegetable oil, plus extra for frying
- salt
- 600 ml water
- flour, for dusting
- For the filling:
- 1 tbsp vegetable oil
- 1/3 tsp cumin seeds
- 1 tsp ground asafoetida
- 3-4 green chillies, finely chopped
- 1 tsp ground coriander
- 250 g fresh or frozen sweetcorn
- 2 tbsp grated fresh coconut
- 1 tbsp raisins
- tbsp cashew nuts, cut into small pieces
- salt
- 1 tsp garam masala
Directions
-
Place the flour, oil and salt in a large bowl and slowly mix in the water until the mixture forms a dough. Knead until smooth. Cover the dough with a clean tea-towel and set aside for 20 minutes.
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Now make the filling. Heat the oil in a frying pan. Add the cumin seeds, asafoetida and green chillies. Fry, stirring, for 1 minute.
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Add the coriander, mashed sweetcorn, coconut, raisins and cashews. Add the salt and garam masala, mixing well. Cook gently, stirring now and then, for 5 minutes.
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Divide the dough into small balls. Lightly coat each dough ball with flour.
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Roll the dough balls out forming thin flat breads or parathas, about 6-9cm round.
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Heat a griddle pan until hot. Brush a paratha with a little oil and place on the griddle. Add 2-3 tablespoons of the corn mixture to the middle of the paratha.
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Once the paratha has cooked underneath, turn over and cook on the other side until golden brown. Serve at once.
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Repeat the process until all the remaining parathas and filling have been used up.