Corn kachori |Sweet corn khasta kachori

"Kachoris" are kind of a pastry stuffed with any dry filling mainly vegetables and then deep fried in oil.

Corn  kachori is a fried kachori recipe with sweet corn and spices as filling.

Sweet corn  kachori is a popular snack in North India. Enjoy the sweet corn  kachori as snack with mint chutney or pickle.In hindi Makai means sweet corn  and kachori is the fried & flaky pastry.

The filling can vary from savory to sweet, from potato & peas to lentils and even onions.I have already posted khasta urad or moong dal kachori recipe and khasta matar kachori & khasta aloo kachori

Ingredients

Outer covering
    1 cup all purpose flour/maida 
    1 tbsp oil or ghee 
    ¼ cup warm water
    ¼ tsp baking powder
    Salt as needed

Stuffing:

1.5 cup Sweet corn
2 tbsp coriander leaves chopped finely
1 tsp jeera dhania powder
1/2 tsp amchur powder
1/2 tsp garam masala powder
1/2 tsp chaat masala powder
1 inch ginger finely chopped
2 greenchilli finely chopped
2 tbsp lemon squeezed(juice)
pinch hing (asafoetida)
1/4 tsp red chilli powder
1.5 tbsp roasted besan (chick pea flour)
1/2 tsp jeera
Salt



Frying:

    2 to 3 cups oil

Method:

Outer cover

  1.  Sift the maida, salt and baking powder.Now add ghee and form a bread crumb like mixture. Now   add warm water and form a tight dough.

2.cover with a damp cloth and keep aside.


Stuffing:

Drain the corn in water and lightly grind in mixture grinder no add water.


Heat the oil in a pan and add the cumin seeds powder and asafoetida.

When they crackle add the ginger ,green chilli ,crushed corn and saute for 2-3 minutes.

Add the garam masala, chilli powder, dhania jeera powder ,haldi, amchur,besan and salt mix well and stir for 5-6 minutes till the masalas are cooked.



Cool and divide in to equal portions and keep aside.

Making  kachoris:

1) Divide dough into equal sized 5-6 balls.



2) Roll out into small  puris 3-4 inch so that they are thinner around the edges and thicker in the centre.



3) Place a portion of stuffing in the centre and bring the edges 

together to form a ball just like we do for paratha.




4) Flatten kachori slightly using palms .



5) prepare all kachoris like these.keep the kachoris covered with a 

wet cloth.



 6).Heat sufficient oil in a kadai and deep fry kachoris on low to 

medium heat  till they become golden, flaky, crisp and golden brown .





7) Serve with tamarind and pudina chutney





TIPS

•The fillings have to be really dry if not when rolling they will ooze when rolling.

•Adjust the masalas and  according to your taste.

•If you try to press out using a rolling pin, the filling may come out and make holes in the kachori. So it will have to be just pressed out using your palm

•Fry the kachori's on medium low to get a crisp outer layer.

•You can fry 3 kachori's at a time.

•The oil should be at a heat when you drop some dough it should come 

up slowly, if the dough comes up too fast the oil is too hot, if it 

does not come up then the oil is cold.
•It will not be crisp and flaky if the oil is too hot.

.Its better to make kachoris in batches. Roll out, stuff and deep fry two kachoris at a time. 

. keep the dough covered with a moist cloth at all times.