Thepla / Paratha is one of my favourite dish. We can make use many different vegetables and ingredients and make thepla. Thepla is one of the popular Gujarati Breakfast. But it can also served as tea time snack. Even for travel, many North Indians like to pack thepla as its preserved for good amount of time. Methi Thepla is one the most popular thepla variety. We can also add radish, zucchini, bottle gourd, spinach and many more vegetables. We can make Thepla wraps, fill it with Paneer or vegetable subzi, roll and then pack for lunch box. 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.

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Tips for making Sweet Corn Coriander Thepla Recipe:

I used frozen sweet corn for this recipe, so just add a tablespoon of water and cooked in microwave for a minute.
If you get fresh sweet corn, pressure cook the corn till soft and then drain any excess water and use it.
Cooked sweet corn has enough moisture to become paste while grinding. Add water only if you need.
The moisture in the sweet corn helps to bind the wheat flour and the spices. Sprinkle water little by little and knead it to smooth and soft dough.
We can also add crushed kasoori methi to the dough for extra flavor.

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Recipe Card for Sweet Corn Coriander Thepla Recipe

Instructions with Step by Step Pictures:

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