corn kachori recipe | Indian bhutte ki kachori | crispy sweet corn kachori |
by Tarla Dalal
Added to 33 cookbooks
This recipe has been viewed 21853 times
corn kachori recipe | Indian bhutte ki kachori | crispy sweet corn kachori | with 34 amazing images.
corn kachori recipe | Indian bhutte ki kachori | crispy sweet corn kachori is not only pleasant to behold, but also impressive due to its flavour. Learn how to make Indian bhutte ki kachori.
Indian bhutte ki kachori is a yummy variant to the traditional dal kachori, which is sure to entice everybody, especially children. 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.
This amazing variant is made with a filling of crushed sweet corn kernels and sliced onions. The spices used to perk are quite unique to this kachori only. A tempering of cumin seeds along with garlic paste, green chilli paste and chaat masala is all that is needed to make these savoury crispy sweet corn kachori.
Served with hot Masala Chai, these corn kachoris are sure to add more josh to your evening. Try other kachori recipes like the Pyaaz ki Kachori and the Mawa Kachori.
Tips for corn kachori. 1. Remember to make a coarse mixture of boiled corn. This gives a nice mouthfeel. 2. It is important to melt the ghee before adding so it mixes well with the flour. 3. This corn kachori is fried on a medium flame for 4 minutes, followed by frying on a slow flame for 6 minutes. This type of frying will ensure that the kachori is cooked well from inside too.
Enjoy corn kachori recipe | Indian bhutte ki kachori | crispy sweet corn kachori | with step by step photos.
For the dough- 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.
For the filling- 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.
How to proceed- 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.
Corn Kachori, Bhutte ki Kachori recipe with step by step photos
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If you like corn kachori recipe | Indian bhutte ki kachori | crispy sweet corn kachori | then also try other kachori recipes like
- pyaz ki kachori recipe | onion kachori | Jaipur pyaz ki kachori | with 14 amazing images.
- moong dal kachori | Rajasthani moong dal kachori | khasta kachori | street-style moong dal kachori | with amazing 28 images.
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what is corn kachori made of? Indian bhutte ki kachori is made of For The Dough: 2 cups plain flour (maida), 1/4 cup melted ghee, salt to taste.
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For The Filling: 1 1/4 cups boiled and coarsely crushed sweet corn kernels(makai ke dane), 2 tsp oil, 1 tsp cumin seeds (jeera), 1/2 cup sliced onions, 2 tsp garlic (lehsun) paste, 1/2 tsp chaat masala, 1 tbsp finely chopped coriander (dhania), salt to taste.
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Other Ingredients: oil for deep-frying.
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For the dough of corn kachori, add 2 cups plain flour (maida) in a deep bowl.
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Add salt to taste.
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Add 1/4 cup melted ghee. It is important to melt the ghee before adding so it mixes well with the flour.
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Mix well and knead into a semi-soft dough using enough water. Knead well for 4 to 5 minutes.
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Cover the dough with a lid and keep aside for 15 minutes.
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Place 1 1/4 cups of sweet corn in a deep bowl.
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Pour enough water.
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Microwave on high for 7 minutes until the kernels are soft and tender. If you wish you can boil it in a deep pan on an open flame also.
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Drain using a strainer.
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Once it cools down, transfer the kernels to a mixer jar.
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Coarsely crush the sweet corn kernels. Keep aside.
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For the filling of corn kachori, heat 2 tsp oil in a deep non-stick pan.
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Add 1 tsp cumin seeds (jeera).
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Sauté on a medium flame for a few seconds.
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Add 1/2 cup sliced onions.
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Add 2 tsp garlic (lehsun) paste.
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Add 1½ tsp green chili paste.
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Sauté on a medium flame for 2 minutes.
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Add 1 1/4 cups boiled and coarsely crushed sweet corn kernels (makai ke dane). Remember to make a coarse mixture of boiled corn. This gives a nice mouthfeel.
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Mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
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Add 1/2 tsp chaat masala.
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Add 1 tbsp finely chopped coriander (dhania).
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Mix well. Keep aside to cool completely.
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Once cooled, divide the mixture into 14 equal portions and keep aside.
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To make corn kachori recipe | Indian bhutte ki kachori | crispy sweet corn kachori, divide the dough into 14 equal portions.
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Roll a portion of the dough into a 100 mm. (4 ") diameter circle.
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Place a portion of the corn filling in the centre.
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Bring together all the sides in the centre.
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Seal it tightly and remove the excess dough.
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Roll a filled portion into a 75 mm. (3") diameter circle, ensuring that the filling does not spill out.
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Repeat steps 2 to 5 to make 13 more kachoris.
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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. This type of frying will ensure that the kachori is cooked well from inside too. Drain on an absorbent paper
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Serve corn kachori recipe | Indian bhutte ki kachori | crispy sweet corn kachori immediately.
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Remember to make a coarse mixture of boiled corn. This gives a nice mouthfeel.
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It is important to melt the ghee before adding so it mixes well with the flour.
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This corn kachori is fried on a medium flame for 4 minutes, followed by frying on a slow flame for 6 minutes. This type of frying will ensure that the kachori is cooked well from inside too.
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Nutrient values (Abbrv) per kachori
| Energy | 138 cal |
| Protein | 2.3 g |
| Carbohydrates | 15.5 g |
| Fiber | 0.4 g |
| Fat | 7.7 g |
| Cholesterol | 0 mg |
| Sodium | 2.5 mg |
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6 FAVOURABLE REVIEWS
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