Sweet Corn Coriander Thepla Recipe (Subbus Kitchen)

Thepla / Paratha is one of my favourite dish. We can make use many different vegetables and ingredients and make thepla. One such is Sweet Corn. Sweet Corn with coriander leaves and roasted fennel seeds mixed with wheat flour to make flat bread. This sweet corn coriander thepla is a unique variety of thepla with rich flavour of corn and coriander leaves. We can serve this yummy Sweet corn Coriander Thepla with any raitha or chutney or dal.

Sweet Corn Coriander Thepla Recipe

Preparation and Yield:
Preparation time 10 mins
Cooking Time 25 mins
Yield 8

Sweet Corn Coriander Thepla Recipe
Ingredients:
Sweet Corn 1 Cup*
Wheat Flour 1.5 Cups
Chopped Coriander Leaves 1/2 Cup
Fennel Seeds 1 teaspoon
Salt To Taste
Oil / Butter 1/4 Cup
* 1 cup = 250ml

Sweet Corn Coriander Thepla Recipe
Method:

Take the sweet corn in a sauce pan. Cook the sweet corn by adding 1 tablespoon of water. I have used frozen sweet corn so I have just kept it in microwave for couple of minutes

Grind the sweet corn to a nice paste. Then heat a pan and dry roast the fennel seeds for couple of minutes

Take a mixing bowl, add wheat flour, sweet corn paste, fennel seeds, salt and chopped coriander seeds and mix well. Sprinkle warm water little by little and knead the flour to a smooth dough. Cover the dough and keep it aside for 10 minutes

After 10 minutes, make big lemon sized balls out of the dough. Dust a dough ball with wheat flour and roll it to a slightly thicker paratha. Repeat the same for rest of the dough balls

Heat a tawa, add a rolled thepla and sprinkle little oil. When the thepla is cooked at the bottom side, flip it off the other side and cook it. Repeat this step for rest of the theplas

Serve the yummy Sweet Corn Coriander Thepla with raitha / Chutney / Dal and enjoy your food!

Sweet Corn Coriander Thepla Recipe