Makai Ki Roti (Corn Paratha)

So Parathas are common food for Indians…. Stuffed ones are eaten as breakfast in North of India mostly. In our house….. well at my mom and dad’s, they were on dinner menu, made with some sort of Dal and Rice. My husband on other hand would rather eat them by themselves, with some yoghurt or pickle- which ever suits. Stuffed Parathas are like calzones -in a way, just thinner outer dough and instead of All Purpose, it is whole wheat flour.

Now the stuffing can be anything you want… potatoes, mix of veggies and cheese, cauliflower, cabbage and Paneer (Indian cottage cheese). So surfing through Tarla Dalal’s website – renowned in the field of cooking in India and South Asia- I found this recipe of Makai Ki Roti or Corn Parathas. It is a simple and easy mix of Whole Wheat Flour, Crushed corn and some spices. 

Makai Ki RotiPreparation Time :  10 mins.
Cooking Time:  15 mins.
Makes 6 rotis. 



Ingredients

The Dough

1/2 cup sweet corn kernels
1/2 cup whole wheat flour
1/4 tsp chilli powder
1/4 tsp cumin seeds
1/2 tsp lemon juice
1/4 chopped cilantro
1/2 tsp sugar
1 tbsp oil
salt to taste

Other Ingredients:
oil for cooking
butter to serve 

 

Procedure:

1. Mix the sweet corn paste with the rest of the ingredients in a bowl using water only if needed and make a soft dough. 
2. Grind the sweet corn kernels to a fine paste in a food processor (without using any water). 
3. Divide the dough into 6 equal portions.
4. Roll out each portion into a circle of 100 mm. (4″) diameter.

5. Heat a tava (griddle) and cook each roti on both sides on a slow flame until golden brown, using a little oil. 
6. Serve hot topped with a dollop of butter.(I omitted this for sure :D)

I did double the recipe to get more and adjusted the spice since my honey likes his food spicy. Since we are more spicy eaters…. I would minus the sugar next time… although the corn flavor is nice and subtle… all in all… with some tangy pickle it taste awesome!!!

Hope you try it as well.

Cheers =)


 
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