Makai Palak Spicy corn, spinach and cheese mixture stuffed in Bhavnagri chillies and deep fried. This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 04 Jan 2016 in Recipes Course New Update " frameborder="0" allowfullscreen> Main Ingredients Corn Kernels, Spinach Cuisine Indian Course Main Course Vegetarian Prep Time 11-15 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Makai Palak 1/2 cup Corn Kernels blanched 1 Large bunch Spinach blanched and chopped 16-20 Bhavnagri green chillies 2 tablespo Oil 1 tablespoon Ginger,finely chopped 1 tablespoon Coriander seeds, crushed 1/4 teaspoon Turmeric powder 1/2 teaspoon Red chilli powder 1 teaspoon Dried mango powder 1/4 teaspoon Crushed black peppercorns to taste Salt 1/2 cup Cornflour/ corn starch 1/2 cup Cheese,grated Method Slit the Bhavnagri chillies to make pockets.Heat 2 tbsps oil in a non stick kadai. Add ginger and coriander seeds and sauté. Add corn, turmeric powder, red chilli powder, amchur, crushed black peppercorns, spinach, salt and mix well. Transfer the mixture into a bowl and keep aside to cool. Mix cornflour with ½ cup water to form a thick batter. Add cheese to the spinach mixture and mix well. Heat sufficient oil in a kadai.Stuff the spinach mixture into the pockets of the Bhavnagri chillies. Spread maize flour in a plate and dust the chillies with it. Dip the chillies in the cornflour batter and coat it with the maize flour. Once again dip the chillies in the corn flour batter and coat it with the maize flour. Deep fry the chillies in hot oil till golden and crisp. Drain on absorbent paper. Transfer onto a serving plate and serve hot. #Bhavnagri green chillies #Cornflour/ corn starch #Crushed black peppercorns #Dried mango powder #Oil #Red chilli powder #Salt #Spinach #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article