Indian Corn paratha with fresh fenugreek leaves

Firstly wash thoroughly the fenugreek leaves(methi)as no particle of dust may left in the fenugreek leaves and chopped thinly then wash peel and shredded the radish, carrot and piece of ginger

Make a puree of boiled sweet corn kernels in a mixture blender by adding little bit of water

Sieve the corn flour and mix all the ingredients listed above along with carrom seeds and chopped green chilli and salt.. combine them gradually

Make a soft dough by adding little by little lukewarm water

Make a big ball out of corn dough and flatten it on flattening board by tapping with yo'r finger tips by dusting dry flour under the corn dough ball(if u r beginner then can place a cotton cloth napkin under the ball then flatten it by tapping on roti with wet hand and rotating the cloth slow by slow

Heat the skillet and very carefully place the roti on hot skillet..let it to cook fo' 5minutes then flip it and cook from reverse side then spread ghee with the help of a brush and cook from both sides by flipping and pressing with a spatula till nice golden brown colour and crisp texture get.. Make all pratha with same process

Yo'r corn pratha with fenugreek, radish and more is done cut in half or in triangles

Give a rest of 10minutes to the dough to set completely

Serve hot with butter or curd