201. corn paneer parathas

November 21, 2012

a never fail combination

A few weeks ago we were lucky enough to get nice tender fresh white corn. White corn tastes different from the the sweet corn. Before sweet corn made an appearance in the market here, white corn was used for everything right from sabjis to fillings and even boiled to eat with nice melted butter. I decided to use the corn to make parathas. The recipe has been in my book for years but never got down to trying it out. Instead of the usual pickles or raitas to go with the paratha, I made some tomato chutney. Replace it with sweet corn if you don't find any white one.

CORN PANEER PARATHAS
Makes 6

For the dough :
2 cups wheat flour (atta)
¾ cup water
½ tsp salt
3 tbsp oil
½ tsp turmeric powder (haldi)

For the filling :
2 cups white corn kernels
1 cup grated paneer
½ cup finely chopped fresh coriander
¼ cup finely chopped onion
1 tsp ginger paste
1 tsp chilli paste or 2 chillis finely chopped
2 tbsps oil
1 tsp cumin seeds (jeera)
1 to 1½ tsp salt
1 tsp sugar
½ tsp clove powder
1 tsp cinnamon powder
1 tbsp lemon juice
¼ tsp asafoetida (hing)

oil for shallow frying
extra flour for dusting
a little water in a small bowl or cup

Preparation of the dough :

Sieve the flour,salt and turmeric powder together.
Rub in the oil.
Add water and form a soft dough.
Cover and leave it aside for at least half an hour.

Preparation of the filling :

Heat oil in a pan over medium heat.
When it is hot, add the cumin seeds and asafoetida.
Add the corn kernel and salt. Cover the pan.
Reduce the heat to low and cook the corn till it is done. Remember to stir it occasionally.
When the corn is done, remove it from the heat and let it cool down for a bit.
Add the rest of the ingredients to it and mix well.

Preparation of the paratha :

Divide the dough into 12 parts.
Heat a frying pan or tava over low heat.
Roll out one part using extra flour into a thin chappati about 6 to 7 inches in diameter.
Repeat with the second part of the dough.
Spread about 3 tbsp full of the mixture onto one of the rolled chappati. Spread it evenly.
With your finger tip or a pastry brush, dab a little water at the edges.
Cover the filling with the other rolled chappati.
Seal the edges properly.
Place the filled paratha onto the hot tava or frying pan.
Cook it till light brown specks appear on the underside part.
Flip it over. Cook till light brown specks appear.
Smear a little oil over the paratha and flip it over. Cook till it becomes crispy.
Flip it over, smear with oil and flip again so the remaining side becomes crispy.
Repeat with the remaining dough and filling.
Serve immediately with pickle, raita, yogurt or a chutney of your choice.

TOMATO CHUTNEY :
makes about a cup

1 cup tomato puree

2 tbsps oil

¼ cup finely chopped onion

6 cloves of garlic, peeled and finely chopped

½ tsp ginger paste

a pinch of asafoetida (hing)

¼ tsp fenugreek seeds (methi)

½ tsp mustard seeds (rai)

½ to 1 tsp red chilli powder

¼ to ½ tsp salt

1 tsp sugar

Heat oil in a pan. When it becomes hot, add fenugreek seeds and mustard seeds.
Add hing and chopped. Saute till they become soft and are light brown in colour.
Add the chopped garlic and ginger. Saute till the garlic is soft.
Add the red chilli powder and immediately add the tomato puree.
Add salt and sugar. Mix well.
Cover the pan and cook till the chutney becomes a bit thick.
Serve with corn paneer parathas or your favourite snack.

Tips :

Add finely chopped spinach or fresh fenugreek instead of fresh coriander.
Make the parathas ahead. Cook both sides without oil. Just before serving smear oil and make them crispy and hot.
The tomato chutney will stay in the fridge for 4 to 5 days.

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