Take out the dough in a bowl. Grate the sweet corn from the corn-cob and remove all the pulp from it. Add the sweet corn pulp to the wheat flour. Add salt, green chillies, carom seeds and coriander leaves to the mixture. Now knead the flour using water. Let the wheat dough be a little hard in comparison to the normal dough. Cover the dough and let it remain for 20 minutes. Our dough will become fluffy and will set.
The dough has fluffed up and is ready. Apply a little oil on your hands and smoothen the dough by kneading it for a while. Our dough is ready to make parathas. Put the pan over a flame to heat.
Break a ball of dough having the size of a lemon. Put some dry flour on it. Now we will roll out the balls smoothly one by one. It should be approximately 4 to 5 inch in length. Once the paratha is rolled, put oil on top. Spread the oil evenly on all four sides using a spoon. Fold the paratha in half. Put a little oil on top of this also and spread it. Once again fold the paratha into half.
Now wrap it with dry flour and roll it again. Prepare a thick paratha. Make sure it is neither too thin nor too thick. Our triangular paratha is rolled out and ready. Heat the pan. Apply oil on it and spread it all over the pan’s surface. Put the paratha in the pan and let it fry. Turn the paratha over once it gets a little brown in colour. Apply oil on all sides of the paratha and then flip it. Fry the paratha till it becomes golden brown in colour from both sides.
Put the hot parathas in a plate or serve it hot. Prepare all the parathas similarly. If you want to eat the parathas later on then keep it in the casserole. Enjoy the taste of sweet corn paratha with aloo matar sabzi, matar paneer sabzi or any thin sabzi or vegetable of your choice or also with chutney, pickle or curd.
We can also take sweet corn grains and grind them in water, in place of sweet corn cob.
We can also make the parathas in oil instead of ghee.