Coconut Corn Parathas

Preparation:30 mins
Cook: 15 mins
Total Time: 45 mins
Servings: Makes 5 to 6 parathas

Ingredients

For The Dough
100 gms besan (bengal gram flour)
50 gms semolina (rava)
1 tsp curds (dahi)
1/3 tsp carom seeds (ajwain)
4 tbsp oil

For The Filling
1 1/4 cups sweet corn kernels (makai ke dane) , boiled and mashed
2 tbsp freshly grated coconut
1 tbsp raisins (kismis)
1 tbsp broken cashewnuts (kaju)
salt to taste
3 to 4 green chillies , finely chopped
1/3 tsp cumin seeds (jeera)
1 tsp coriander (dhania) powder
1 tsp garam masala
1/2 tsp asafoetida (hing)

Other Ingredients
besan (bengal gram flour) for rolling
oil for cooking

Method

For the dough
For the doughCombine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.Divide the dough into 5 equal portions and keep aside.
For the filling
For the fillingHeat the oil in a pan, add the cumin seeds, asafoetida and green chillies, mix well and saute for a minute.Add the coriander powder, corn, cashews, raisins, grated coconut, salt and garam masala, mix well and saute on a a medium flame for 2 to 3 minutes or till the corn is cooked.Divide the filling into 5 equal portions and keep aside.
How to proceed
How to proceedRoll 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 5 more parathas.Serve hot.