Sweet Corn Ki Kachori

Monsoon, sweet corn and craving for hot kachoris… I have combined them all in this Sweet Corn Ki Kachori recipe!

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

Khasta Kachori as the name suggests is flaky and crispy on the outside and has a spicy filling inside. In this Sweet Corn Kachori, the filling is made with spices typically used for kachori stuffings. Mashed potato is used to bind the corn kernels together.

The main part of the recipe is the frying of the kachoris.  A mildly hot oil and lots of patience is required to cook the kachoris perfectly. Then they turn out to be very flaky and do not absorb the oil.

This will turn out to be a family favourite ….do try the recipe and post your feedback in the Comments section below.

Click the link below for the video:

Sweet  Corn Ki Kachori                           Makes 12 Kachoris

FOR THE STUFFING                                                                     

Sweet Corn kernels (boiled) – 200g                                            

Finely chopped onions – 2 to 3 large                                      

Boiled and grated potato – 2 large                                          

FOR THE DOUGH Plain Flour - 2 cups Caraway seeds/Ajwain – ¼ tsp Vegetable oil - ¼ cup Ghee /Clarified butter – 1 tblsp Salt – to taste       Chilled water – ½ cup

                                                                                                                                                                                                                                                                                                                                               

WHOLE SPICES

Fennel seeds – ¾ tsp

Coriander seeds – ¾ tsp

Cumin seeds – ½ tsp

DRY SPICES

Coriander powder – 1 ¼ tsp

Chaat Masala powder – 1 tsp

Garam Masala Powder – ½ tsp

Turmeric powder – ¼ tsp

Red chili powder – ½ tsp or to taste

Salt – to taste

OTHER SPICES

Asafoetida /Hing – ¼ tsp

Grated ginger – 1 tsp

Chopped coriander – 1 tblsp

Chopped green chilies – as per taste

Vegetable oil – 2 tblsp

Method:

1.    Dry roast the WHOLE SPICES. Cool slightly and then grind coarsely.

2.    Heat vegetable oil in a pan and add in 1 ½  tsp of the ground  WHOLE SPICES. Cook briefly.

3.    Add in the asafetida/hing. Mix in into the oil. Add in the onions and cook for a minute.

4.    Add in the grated ginger and DRY SPICES. Mix well with the onions and cook on medium heat till the onions become soft.

5.    Next add in the corn. Cook for about 2 mins and them mash them up slightly. Mix well. Add in the grated potato and mix well. Check the seasoning and adjust it. Sprinkle the coriander and green chilies. Mix again, turn off the heat and let it cool down to room temperature.

6.    FOR THE DOUGH, mix together the flour, salt(to taste) and crushed caraway seeds. Pour in the oil and ghee. Mix well and using your hands rub in the oil and ghee into the flour.

7.    Make a soft dough using the chilled water till just combined. Cover and rest the dough for 15 to 20 mins. Knead lightly after resting. Divide the dough into 12 balls.

8.    Make 12 balls roughly the same size as the dough balls with the filling.

9.    Take a dough ball and shape it into a bowl with a thin edge.  Place the filling in the centre and carefully cover it with the dough. Pinch to seal. Roll into a ball and flatten slightly with your palm. Similarly, make the rest of them.

10. Deep fry the kachoris in mildly hot oil till they turn golden and crispy.

11. Serve with a spicy green chutney.

© Rinki’s Kitchen