This fusion of traditional Indian paratha and sweet corn kernels promises a fasting season you will actually look forward to this Navratri. Follow along as we guide you through the art of creating this irresistible dish, perfect for breakfast, lunch, or dinner.

For Filling:

- 100g crushed corn

- ½ tsp Keya garlic powder

- ½ tsp Keya black pepper

- ½ tsp Keya chili flakes

- ½ tsp cumin powder

- Salt to taste

For Dough:

- 150g wheat flour

- 55ml water

- 1 tsp salt

- 1 tbsp. oil

For Serving:

- Black pepper curd

Recipe:

• Mix crushed corn, garlic powder, black pepper, chilli flakes, cumin powder, and salt.
• Combine wheat flour, water, salt, and oil to form a firm dough.
• Roll a portion of the dough, add filling, seal, and flatten. Cook on a hot griddle until both sides are golden brown.

Serve these sizzling hot parathas with a side of black pepper-flavored curd and let the taste transport you to a state of bliss, even while fasting!