Corn pockets

Make a dough of the wheat flour by adding salt and water as we do for chapatis.

Defrost the corn and keep it aside. For the stuffing, add oil to pan, then add cumin seeds and let them crackle. Add onion and sauté till it's golden brown in colour.

Then add the chopped garlic into that and corn kernels to it. Put in the curry powder, chopped green chillies and salt into the pan. Let the corn be infused with these flavours completely.

Make equal potions of the dough and roll them to regular chapati sizes. Meanwhile as the corn mixture is cooked. Put the corn fry into the grinder jar and make a rough paste.

Now put the paste on half part of a chapati, cover and seal with the other half. Now heat a tawa and fry the folded chapati on a medium flame so that the chapati is cooked from the inside as well.

Repeat this process with the other rolled out chapatis and fry till they are nice and golden brown in colour.

Serve these ready hot chapatis with mayonnaise.