How to make Makai Palak Mirchein -

Spicy corn, spinach and cheese mixture stuffed in Bhavnagri chillies and deep fried.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Corn kernels (मकई के दाने), Spinach (पालक)

Cuisine : Indian

Course : Snacks and Starters

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

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For more recipes related to Makai Palak Mirchein checkout Corn Pancakes, Sweet Corn Crunch Cake, Corn Pakora, Corn Tomato Bharta on Toast . You can also find more Snacks and Starters recipes like Pull Apart Pav Sandwich - SK Khazana South India Fried Chicken Egg Dosa - SK Khazana Instant uttapam

Makai Palak Mirchein

Makai Palak Mirchein Recipe Card

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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 : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Makai Palak Mirchein Recipe

  • Corn kernels blanched 1/2 cup

  • Spinach blanched and chopped large bunch

  • Bhavnagri green chillies 16-20

  • Oil 2 tablespo for deep-frying

  • Ginger finely chopped 1 tablespoon

  • Coriander seeds crushed 1 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Dried mango powder 1 teaspoon

  • Crushed black peppercorns 1/4 teaspoon

  • Salt to taste

  • Cornflour/ corn starch 1/2 cup

  • Cheese grated 1/2 cup

  • Maize flour (makai ka atta) for dusting

Method

Step 1

Slit the Bhavnagri chillies to make pockets.Heat 2 tbsps oil in a non stick kadai. Add ginger and coriander seeds and sauté.

Step 2

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.

Step 3

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.

Step 4

Stuff the spinach mixture into the pockets of the Bhavnagri chillies. Spread maize flour in a plate and dust the chillies with it.

Step 5

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.

Step 6

Deep fry the chillies in hot oil till golden and crisp. Drain on absorbent paper. Transfer onto a serving plate and serve hot.

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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 www.sanjeevkapoor.com 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.