Sweet Corn Coriander Thepla
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.
Servings: 8 theplas
Calories: 110kcal
Equipment
- Heavy Bottomed Pan
- Mixer Grinder
- Mixing Bowl
Ingredients
- 1 cup Sweet Corn 1 cup = 250 ml
- 1½ cups Wheat Flour
- ½ cup Coriander Leaves Chopped
- 1 teaspoon Fennel Seeds
- 1 teaspoon Salt Adjust as needed
- ¼ cup Oil / Butter
Instructions
- 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 to thaw it.
- Grind the sweet corn to a nice paste. Then heat a pan and dry roast the fennel seeds for a few 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 slightly thicker than 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 to 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!
Nutrition
Serving: 1Thepla | Calories: 110kcal | Carbohydrates: 28.7g | Protein: 3.2g | Fat: 1.4g | Sodium: 14mg | Potassium: 129mg | Sugar: 0.2g