Sweet Corn is a favorite among kids and even a fussy eater will never say no to a cup of sweet corn, just like my kids. Sweet Corn is highly nutritious and contains vitamins A and B complex group. Minerals like zinc, copper, magnesium, manganese and iron are also present in it.
Sweet corn is high in carbohydrate content and also a good source of antioxidant. With such immense health benefits and being kids’ favorite, when combined with the goodness of wheat flour, their blend make a healthy and filling dish. Sweet Corn Parathas is one such dish, which are very tasty and nutritious. These parathas can be made in a jiffy using wheat flour, crushed sweet corn, curds and spices. You can also sneak in any finely chopped green leafy vegetable like Palak/Spinach or Methi or Coriander to make it healthier. These parathas are so tasty and wholesome that you can savor them plain too or paired with curds.
Whole wheat flour – 2 cups
Sweet corn – 1 cup
Curds – ¼ cup to ½ cup
Green chilli – 1 finely chopped
Coriander leaves – a handful finely chopped
Red chilli powder – 1 tsp or to taste
Turmeric powder – ½ tsp
Salt to taste
Water as needed to knead
Oil – as needed for frying the parathas
Prep time – 10 mins
Cooking time – 35 mins
Total time – 45 mins
Makes 12 medium sized parathas
- Coarsely crush the sweet corn in a mixer jar.
- Take all the ingredients in a wide bowl and mix well using your hands. Add water little by little and make soft and pliable dough. Smear 1 tsp of oil over the dough and keep it covered until use.
- Divide the dough into equal portions. Sprinkle some flour and gently roll it to the size of about the regular chapathi you would make. I normally make the parathas a little thicker than the regular chapathis.
- Heat a tava or griddle, when hot; gently place the rolled paratha on the tava. Spread some oil around the paratha and smear oil over it too.
- When the base is partially cooked, flip the paratha using a spatula. Again spread/smear some oil over the flipped paratha. Flip it once the other side is cooked. Golden brown spots should appear on the paratha. You can press it with a spatula to ensure the inside is also cooked properly.
- Once both sides are cooked well with nice golden brown spots, remove the paratha from the tava.
- Repeat the same for the rest of the dough and make all the parathas in the same way.
Serve and enjoy these delicious sweet corn parathas topped with white butter or plain curds or raita or just ketchup. They taste great plain too. I served these healthy parathas with coriander-mint chutney and some ketchup.
- You can steam the corn and then coarsely crush it or crush it without steaming too. Since I had steamed the whole cob, used them.
- As curd is added, first try combining the ingredients to form the dough. Add water only if needed to bring it to a soft and pliable dough for you to roll out the parathas.
- You can skip green chillies and use only chilli powder for the spiciness. Adjust the spice levels to suit your preferences.
- For variation, you can also add finely chopped palak or methi or any greens in addition to the above ingredients. I added finely chopped coriander leaves.
- You can also add garam masala or chat masala or pav bhaji masala powder while making the dough.
- As per your liking, you can roll thin or thick parathas.
- Always cook parathas on medium-high flame as cooking on low flame will make them hard and softness may not be retained for a longer time.
- These parathas tastes best when served hot.