Bhutta Sweet Paratha

Preparation:30 mins
Cook: 10 mins
Total Time: 40 mins
Servings: Makes 4 parathas

Ingredients

2 cups plain flour (maida)
2 tbsp oil
2 cups sweet corn kernels (makai ke dane)
1 cup grated jaggery (gur)
1 tsp cardamom (elaichi) powder
1 cup freshly grated coconut
2 tbsp ghee
a pinch of salt

Method

Combine the maida with oil, salt and enough water to make soft dough.Cover with a wet muslin cloth and keep aside for one hour.Divide the dough into 4 equal portions and keep aside.Blend the corn in a mixer to a smooth paste.Heat a pan and add the jaggery.When the jaggery melts, add 1/4 cup of water, 2 tsp ghee, coconut and grounded corn, mix well and cook till the mixture thickens.Add the cardamom powder and mix well.Remove from he flame, cool completely and divide the mixture into 4 equal portions. Keep aside.Roll out a portion of the dough into a circle of 4” diameter.Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.Roll out again into a circle of 6” diameter, using little whole wheat flour.Heat a tava and cook each paratha, using little ghee, till golden brown spots appear on both the sides.Repeat the same steps to make 3 more parathas.Serve hot.