Corn Kachori

Ingredients list for Corn Kachori

• 2 cups Corn Kernels
• 3 cups Refined Flour
• to taste Salt
• 3 tbsps + to deep fry Oil
• 1 teaspoon Cumin seeds
• 5-6 Black peppercorns
• 2 tablespoons Gram flour (besan)
• 1 teaspoon Carom seeds (ajwain)
• 2 Green chillies chopped
• 1 inch piece Ginger chopped
• 1 teaspoon Fennel seeds (saunf)
• a few Fresh coriander leaves chopped sprigs
• 1 teaspoon Chaat masala

Method

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.
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.
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.
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.

Nutrition Info