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Corn Kachori / Spicy Corn Puffs

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Corn kachori -Homemade Indian puff pastry stuffed with mildly spiced corn filling.

corn kachori

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3 from 2 votes

Corn Kachori ,Spicy Corn Puffs

Delicious kachori stuffed with corn mixture
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Festive Recipe, snacks/starters
Cuisine: Gujarati Cuisine
Keyword: CORN KACHORI, kachori
Servings: 6 people
Author: Anjana Chaturvedi

Ingredients

  • 1.5 cup Corn Kernels / Makai Dana
  • 3 tbsp Pressed rice/poha
  • 2 Green chilies/Hari Mirch
  • 1 tsp Grated ginger
  • 1 tsp Red chili powder
  • 1/4 tsp Garam Masala Powder
  • 1.5 tsp Lemon Juice / Nimbu Ka Ras
  • 1 tsp Salt / Namak
  • 2 tbsp Cooking Oil
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/4 tsp Asafoetida / Hing powder

Dough

  • 2 cup Refined Flour / Maida
  • 1/2 cup Semolina / Sooji
  • 4 tbsp Cooking Oil
  • 1/4 tsp Baking powder
  • 1 tsp Salt / Namak

Instructions

  • Grind corn kernals coarsly in the mixer and finely chop green chilies .
  • Wash thick poha in a colander and keep aside .(wash only once )
  • Heat oil in a pan and add cumin and asafoetida,when cumin start crackling,add chopped green chilies.saute for few seconds.
  • Now add crushed corn and grated ginger and saute for a minute.
  • Add poha and all the spices and saute till mixture dries up
  • Now add chopped coriander and mix well.
  • Take out the mixture in a bowl and let it come to room temperature.
  • Dough-In a bowl add refined flour,semolina ,oil and salt,rub and mix well.
  • Now add water and make a soft dough,cover and rest the dough for 15 minutes.
  • Make small balls from the dough, then take a ball and flatten it slightly and stuff 2 tsp of mixture in it.
  • Pull all the sides and close properly and make a neat ball.
  • Dust with little flour and roll the ball slightly to make a medium thick round disc.
  • Heat oil in a pan and deep fry the kachori’s on medium heat till golden in colour.
  • fry 2 or 3 kachori’s at a time,don’t crowd the pan otherwise they will not puff up well.
  • Drain on a paper napkin and serve hot.

Notes

Serving suggestions- Serve with Potato Curry, Yogurt and Chutney.

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Comments

  1. Shweta says

    5 stars
    Hi Aunty, thank you so much for this satvic blog! After getting married, it has helped me cook many meals for my VERY picky husband.

    I just made these kachoris for the very first time and they tasted awesome and have nice, crispy outer shell. My only problem was closing the kachoris. I had a lot of dough at the closing point. Besides that these were great.

    Thank you!

    Reply

    • anjanaskc says

      Thank you So Much Shweta !Glad you liked the kachori,regarding the closing part,it will improve after few trials,don’t roll it too much before stuffing 🙂

      Reply

  2. Pooja says

    Dear Aunty . First of all I must admit you are a saviour . Over the years my cooking has improved thanks to you . I have tried corn kachori recipe couple of times but my kachori doesn’t puff up . Can you please advise what should I do .

    Reply

    • anjanaskc says

      Thank You so much Pooja 🙂
      if the kachoris are not puffing up then add a pinch of baking soda in the stuffing,it will surely help.

      Reply

  3. Pari Cash says

    hi mam, katchories looks mouthwatering. I would love to try them and thanks for linking them to my event. I love the name of your blog. it reminds me my MAAYEKA

    Reply

  9. Maayeka says

    @Manasi you can defrost the frozen corn and then keep on a cloth napkin and then pulse in the mixer,you just need a coarse paste,poha is added to make the mixture dry.whole corn will come out while rolling ..

    Reply

  10. Manasi says

    My.. these are tempting!
    I usually have frozen corn kernels on hand, those do not lend well to pulsing in a mixie, can they be used whole?

    Reply

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