Sift the poha and grind it into a fine powder. Transfer it to a bowl.

Blend green chilies and coriander leaves into a paste. Mix this paste with the sifted poha.

Add salt, red chili powder, cumin seeds, carom seeds, turmeric powder, hing, kasuri methi, sesame seeds, chopped coriander leaves, oil, and water to the poha mixture. Knead into a smooth dough.

Cover the dough and let it rest for 10 minutes.

Divide the dough into portions, roll them into flatbread shapes, and cut into round shapes.

Cook the parathas on a heated pan until golden brown on both sides.

In a bowl, mix curd, sweet corn, salt, black salt, roasted cumin powder, black pepper, and chopped coriander leaves.

Heat mustard oil in a pan. Add cumin seeds, mustard seeds, hing, curry leaves, chopped green chilies, and chopped ginger. Sauté for a few seconds.

Pour the tempering over the curd mixture and mix well. Set the raita aside.