It's Magic Mingle time... And this month we got a very interesting combo.. Whole Wheat & Corn..
I am sure like me.. lot of us have to put our grey cells to work to create tasty output :) .. kudos to Kalyani for that.. she is surely bringing out the "innovative" us.. Had it not been for this combo, I would have never thought of making a CORN LEFAFA PARATHA... and they came out just perfect & yum that I made it 2 consecutive days...
Whole Wheat Flour (Atta) - 2 cups
Ajwain - 1 teaspoon
Salt - to taste
Red Chili Powder - to taste
Oil - 2 teaspoon
Water - to kneed the dough
Corn (boiled) - 1 cup
Oil/ Ghee for frying
1. Mix Atta, Ajwain, Salt, Red Chili Powder in a flat- bottomed bowl. Pour 2 teaspoons of Oil and rub the mixture with both hands. Finally, kneed the dough by adding enough Water.
2. Take 2 small balls from the dough and roll out 2 round chapatiz. Spread boiled Corn over a chapati and sprinkle Salt & Chili Flakes evenly over the corn. Place the second chapati over the corn (Its like Corn sandwiched between 2 chapatiz.
Seal the ends by pressing the 2 chapatiz with soft hands ensuring that corn doesnt fall out.
3. Heat the tawa (flat frying pan) and cook the paratha with ghee/oil. Once cooked, cut the paratha into 4 parts and serve hot ...