Sweet Corn Stuffed Paratha

Whenever we go for grocery shopping I end up purchasing huge bags of frozen sweet corns. We like them steamed, with dash of red pepper powder, lemon juice and butter .These cold wintery days, this has been a frequent side-dish as part of our dinner menu. If you wish to get into the details of steamed sweet corn, then there is particularly no recipe for a very manageable easy steamed sweet corn. I am sure all you need is just have a look into your pantry and some imagination to churn out various versions of steamed sweet corn.

When it’s cold wintery days, what I like most when we are strolling around in some corners of big shopping malls whether in Delhi or may be in Kolkata, is that one can taste so many variations of steamed sweet corn. I happened to taste my first cup of hot steamed sweet corn in Ansal Plaza a big shopping area in Delhi which was almost a decade ago. From then and now this has been our favourite street food. We have gorged on steamed sweet corn in Noida Sec-18 markets and last I remember was when we were perhaps in City centre -1, Kolkata. Well City Centre-2 in Kolkata is even ready and is an upcoming big area with lots of good shops and eating joints as well.

Never imagined a simple recipe of steamed sweet corn can be so appetizing and soul warming. These days there are many places even in London (South hall high street and Hounslow high street) where you can easily get steamed sweet corn selling food corners just like a hamburger food cart in NY or any other place.

If I have to make a list of my favorite street food I would definitely pick steamed sweet corn as my top 5 street foods. But then if you don’t like street food version then hop onto your nearest supermarket and get back home with huge economic bags of frozen sweet corn and then some imagination and yeah you are ready with the steamed sweet corn in jiffy.

But this post is not about steamed sweet corn only. This is a little more evolved form of utilizing the spiced sweet corn, they end up being used as stuffing for our breakfast parathas or dinner kulcha parathas.Since winter has started in our neck of the woods, I would be making more sweet corn parathas and steamed sweet corn that’s for sure.

Now to the recipe of sweet corn paratha

Sweet Corn Stuffed Paratha
Recipe requirements

• 3 cups of whole wheat flour or atta
• 1 cup of frozen sweet corn
• 2 tsp of red pepper powder
• 2 tsp of coriander powder
• 2 green chilies chopped very finely (optional)
• ¼ tsp of grounded turmeric
• salt as per taste
• Oil to make paratha+some more to fry the stuffing

Method

• Knead the atta/whole wheat flour as semi soft dough with little bit of water. Keep it covered and proceed to prepare the corn stuffing.Let the atta dough sit for at least 1 hr.And before making the paratha just add few drops of cooking oil and knead well again.
• M/W at high frozen corn for 1 mint.
• Heat up a pan, add oil and sauté gently sweet corn. Add all the seasoning- grounded turmeric, red pepper powder, coriander powder and salt.
• Add green chilly now. Fry till sweet corn becomes soft. This stuffing is spicy as loads of red pepper powder and green chilies is added, however if you are not too keen on handling such heat in your paratha then half the quantity of red pepper powder and green chilies, to be honest ,I prefer heat from the green chilies in parathas as they turn out very flavourful that way.
• Now divide the atta dough in equal proportions. I end up making 5 parathas out of the dough.
• Roll out small disc, place the sweet corn stuffing in middle and then seal the disc from all side working with your palms.
• Dust some more flour over the rolling board. Now with the help of rolling pin, gently start making rounds.
• Place it over hot tava/iron skillet, and then cook evenly from both sides. Add oil with a spoon from the sides and fry well. If you are generous in accepting fats in your diets, then fry it with desi ghee. Or place a teaspoon of butter at the time of serving.
• Note-One thing which is necessary is that the Tava/iron skillet should be properly heated before hand; otherwise parathas don’t turn out crisp and cooked evenly. I have found cooking with electric hob is quite tricky as compared to gas cooking; it takes much time to cook on electric hob.
• For variation I do like to add some grated carrots as stuffing also.
• You can easily make them beforehand and pack them as picnic lunch or as a lunch while you eat and go or are traveling or may include them in your children's lunch box menus.Many ideas to explore for you.

Happy Cooking Friends