Karina Sharma
corn, chopped onion, green chilie, garam masala, salt , cheese, coriander, chilli flakes.
Blend the corn with a little water into a smooth paste.
Add the flour to the corn paste and knead into a soft dough. Adjust water if needed.
Divide dough into small balls. Roll each one into a smooth round using flour.
Cook the rolled-out parathas on a hot tawa with some ghee or oil, flipping until golden.
Serve your Corn Parathas hot with yogurt or chutney for the perfect winter meal.