by Tarla Dalal
Added to 30 cookbooks
This recipe has been viewed 10312 times
Here is a yummy variant to the traditional dal kachori, which is sure to entice everybody, especially children. This amazing variant is made with a filling of crushed sweet corn kernels and sliced onions perked up with tasty spice powders.
Like all authentic kachoris, the deep-fried Corn Kachori also holds the filling inside a flaky, melt-in-the-mouth cover made of plain flour and melted ghee.
Served with hot Masala Chai , these kachoris are sure to add more josh to your evening. Try other kachori recipes like the Pyaaz ki Kachori and the Mawa Kachori .
- Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water. Knead well for 4 to 5 minutes.
- Cover the dough with a lid and keep aside for 15 minutes.
- Heat the oil in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds.
- Add the onions, garlic paste and green chili paste and sauté on a medium flame for 2 minutes.
- Add the sweet corn, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
- Add the chaat masala and coriander and mix well. Keep aside to cool completely.
- Once cooled, divide the mixture into 14 equal portions and keep aside.
- Divide the dough into 14 equal portions.
- Roll a portion of the dough into a 100 mm. (4 ") diameter circle and place a portion of the corn filling in the centre.
- Bring together all the sides in the centre, seal it tightly and remove the excess dough.
- Roll a filled portion into a 75 mm. (3") diameter circle, ensuring that the filling does not spill out.
- Repeat steps 2 to 5 to make 13 more kachoris.
- Heat the oil in a deep non-stick kadhai and deep-fry, a few kachoris at a time, on a medium flame for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes, till they turn golden brown in colour from all the sides.
- Drain on an absorbent paper and keep aside.
- Serve immediately.
Nutrient values (Abbrv) per kachori
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