Ingredients
corn (bhutta) 2 nos.
gehu ka atta 1 cup
makke ka atta 3/4 cup
ginger garlic paste 1 tsp
curry leaves 10
chopped green chillies 2
red chilly powder 1/2 tsp
dhania powder 1/2 tsp
jeera powder 1/4 tsp
garam masala 1/4 tsp
hing a pinch
jeera 1/2 tsp
chopped coriander 1 tbsp
oil 2 teaspoon
salt to taste

Method
Mix Gehu ka atta, 1/2 cup makke ka atta, salt and water to make a dough. Grate
the corn (Bhutta).
Heat the oil and add jeera till it splutters. Add hing, curry leaves and chopped
green chillies and cook for a few seconds.
Add grated corn, ginger garlic paste and cook for 1 minute. Add red chilli powder,
dhania powder, jeera powder, salt, garam masala and 1/4 cup makke ka atta.
Add chopped coriander. Cook and keep stirring it often till it becomes granulated.
Allow it to cool. Stuff this stuffing into the dough and roll out parathas.
Cook the paratha on both sides using ghee. Serve hot with Chutney and Dahi.