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Corn Kachori ,Spicy Corn Puffs
Delicious kachori stuffed with corn mixture
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
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.