How to make Corn Kachori -

Refined flour dough stuffed with mince corn kernels. Deep fried and served with sweet khajur chutney.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Corn Kernels (मकई के दाने), Refined Flour

Cuisine : Indian

Course : Snacks and Starters

Corn Kachori

Corn Kachori Recipe Card


Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Corn Kachori Recipe

  • Corn Kernels 2 cups

  • Refined Flour 3 cups

  • Salt to taste

  • Oil 3 tbsps + to deep fry

  • Cumin seeds 1 teaspoon

  • Black peppercorns 5-6

  • Gram flour (besan) 2 tablespoons

  • Carom seeds (ajwain) 1 teaspoon

  • Green chillies chopped 2

  • Ginger chopped 1 inch piece

  • Fennel seeds (saunf) 1 teaspoon

  • Fresh coriander leaves chopped sprigs a few

  • Chaat masala 1 teaspoon


Step 1

Sieve refined flour with salt to taste. Rub in two tablespoons of oil, and knead into a stiff dough using water as required. Cover and keep aside for twenty minutes. Wash and drain corn kernels. Grind half of them into a coarse paste.

Step 2

Lightly roast cumin seeds and peppercorns. Cool and grind coarsely. Heat one teaspoon of oil in a pan and roast gram flour till fragrant. Keep aside. In the same pan heat two teaspoons of oil and add carom seeds. As they begin to change colour add corn kernels, green chillies, ginger and corn paste.

Step 3

Mix well and add ground cumin seeds, peppercorns, salt to taste, fennel seeds, roasted gram flour, coriander leaves and chaat masala. Mix well and cook till the mixture leaves the leaves of the pan. Set aside to cool.

Step 4

Divide dough into twelve portions. Flatten each portion slightly and stuff a teaspoon of the corn mixture. Shape into a ball and roll into three inch diameter discs.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.