Corn kachori

Servings: 6
Preparation time: 20 minutes.
preparing stuffing time: 15 minutes.
Frying time: 15 minutes(each batch)..
Total time: 50 minutes.

Corn Kachori: Experimental Recipe:

I love experimenting with cooking, the recipe with basic ingredients. As an experiment I decided to cook something special with limited ingredients and the result was awesome, that’s what I am going to upload today, the corn kachori for those who love crunchy bites of fried.

Cooking is an art of creativity, and nothing reflects that better than experimenting with familiar recipes. My Corn Kachori is one such experiment, born from curiosity in the kitchen and a love for trying new flavors. Instead of the traditional lentil or pea stuffing, I used sweet corn kernels blended with spices and herbs, giving the kachori a unique taste and texture.

The result was truly delightful; crispy on the outside, soft inside, with the gentle sweetness of corn balanced by aromatic masalas. This twist not only made the kachori lighter and more refreshing but also added a new dimension to a much-loved Indian snack.

Served with Chutneys or even enjoyed plain or to be followed by hot cup of tea or coffee…

Ingredient:

For stuffing:

Corn: 200 gm
Salt: 1 teaspoon
Ginger: 3” piece (crushed/grated)
Asafoetida powder: half teaspoon
Cumin: 1 teaspoon
Black pepper powder: 1 tablespoon
Green chilli: 2 no. (Cut into fine pieces)
Oil: 1 table spoon

For dough (outer layer):

Maida (refined flour):500 gm
Ghee/Oil: 125-150 ml
Ajwain (thymol seed):1 teaspoon
Kalonji (onion seed): 1 teaspoon
Asafoetida: 1 teaspoon
Oil: for deep frying

Preparation:

Chop green chilli, keep aside.
Peel off ginger and grate the ginger, keep aside.

Method:

For stuffing:

Take a non stick fry pan. Pour 1 table spoon of oil, when oil become hot add cumin and black pepper; sputter for few seconds, add ginger and green chilli, fry for few seconds, and add corn and salt, stir it and cover it and cook on low flame for 4-5 minutes, till it is done. Stir occasionally.
Put off the flame, Let it cool to room temperature, and grind roughly. Now, stuffing is ready, divide this stuffing into 10-12 parts, Keep aside.

For making dough:

Take a wide vessel; pour Maida, salt, Ajwain, Kalongi and ghee.mix well by rubbing between palm, prepare hard dough with the help of water. Dough can be made in food processor too, keep aside for half an hour.
Divide the dough 10-12 parts or equal to stuffing number.
Take dough, make lemon size balls. Flatten the edge of each ball with the help of finger, make 3’’ diameter circle (leaving centre little thicker than edge) and stuff the stuffing in the centre.
Pull the edge of dough to wrap the stuffing repeat with the rest; make it round in shape.
Heat oil in a fry pan on medium heat (to check if oil is ready put a little piece of dough in the oil it comes up slowly.
Deep fry the kachori on medium low heat; after they start to puff slowly, turn over, fry till it becomes golden brown.
Now, mouth watering kachori is ready to eat with ‘green chutney‘ and ‘saunth (tamarind chutney)‘.
Note: if the kachori is fried on high heat, it will be soft. It will be not crunchy.