Tuesday, July 21, 2009

Chanki - Methi Corn Roti

Summer is in full swing here. We see fresh corn everywhere. You don't even need to go to the farmer's market. Farmers park their trucks near the supermarkets and you can get directly from them. As a result, I get a little carried away. After the usual roasting, boiling, I was thinking of some other ways of cooking. This recipe appeared just perfect.

Fresh Corn - Methi Leaves Flatbread
1 cup fresh corn
1 cup fresh fenugreek leaves/methi
2 cup wheat flour
1/2 tsp cumin seeds
salt to taste
1 tsp oil
water as needed

oil for roasting

1. Mix all the ingredients except oil & water. Add water carefully to knead a dough.
2. Make equal balls. Press them between saran wrap to form a disc.
3. Roast on a tawa/pan using oil as needed till brown spots appear on both sides.
4. Serve hot with chundo or achar/athanu.

Note -
1. If you do not have fresh methi leaves, kasoori methi can be used. However, fresh methi leaves taste better.
2. For spicier version, you can add chili-ginger paste while kneading.
3. You can scrape the corn niblets from the corn cobs or grate them.


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