Sweet Corn Methi Paratha

     I love steamed sweet corns a lot n rarely make masala corn with the kernels but other than that i never tried any recipe with sweet corn. For the First time I tried this paratha with mashed sweet corn n fresh methi leaves combo. The parathas were too soft and tasted so good. Sweetness of corn n light bitterness from methi was balanced and paratha was too good and we had a satisfying n healthy meal with this parathas, soya tomato curry n potato podimas. Now to the sweet corn methi paratha...

Ingredients

1. Wheat flour   2 cups
2. Methi leaves    1 bunch
3. Cumin seeds   1/2 tsp
4. Ajwain seeds   1/4 tsp
5. Salt    to taste
6. Oil   1 tsp + to toast parathas

To Wet Grind

1. Steamed corn kernels 1/2 cup
2. Ginger 1" piece
3. Green chilli 4 no.s or to taste
4. Cilantro 1/4 cup

Method

• Steam sweet corn kernels for 10 minutes and then allow to cool for a while.

• Then in a blender add cooked corn kernels,ginger,green chilli and cilantro and blend it to a smooth paste without using water or add 1 tbsp water and keep aside.
• Take wheat flour in a mixing bowl, add washed methi leaves, ground corn paste,cumin seeds,ajwain seeds, salt and mix everything well.

• Using little water make it a smooth soft dough, add tsp of oil and knead for few minutes and cover the dough with damp cloth and set aside for 30 minutes.
• After that, divide the dough in to 12-15 medium sized lemon balls, and take one ball on a lightly floured surface and flatten it to a disc and roll it to 8" paratha , repeat the same for all the dough and keep ready.

• Heat a tawa/griddle, toast the parathas one by one, drizzle some oil around the paratha .
• Cook for 2 minutes then turn other side and cook till brown spots appear all over it or until done.
• That's it...Healthy n Delicious Sweet Corn Methi Paratha is ready.I served these parathas with Soya Tomato Curry, n Potato Podimas both turned out to a tasty n filling meal.

Notes:
Can increase or decrease the methi leaves n also can use dried one also.
Roll in to desired shape- square, triangle or round shaped parathas, I tried triangle paratha
Toast them without oil/ghee and apply ghee/butter as soon as you remove form the tawa, n keep covered or place it in hotbox...this way makes your paratha more soft n flavorful for longer time.(this way helps when you pack it for your lunch).