Recipe: Perfect Corn Kachoris

Corn Kachoris.

You can cook Corn Kachoris using 17 ingredients and 18 steps. Here is how you achieve that.

Ingredients of Corn Kachoris

1. You need 2 cups of wheat flour / atta.
2. Prepare 1/4 cup of sooji / semolina.
3. Prepare 2 tbsp of ghee for moyan.
4. It's 1 tbsp of ready mango pickle masala.
5. You need to taste of Salt.
6. It's as required to knead the dough of Water.
7. It's 1 cup of crushed corn kernels.
8. It's 1 tbsp of ginger green chillies paste.
9. You need 1 tsp of red chilli powder.
10. You need 1 tbsp of crushed coriander seeds.
11. Prepare 1/4 tsp of hing / asafoetida.
12. Prepare 1/4 tsp of amchur powder / dry mango powder.
13. It's 1/4 tsp of garam masala / whole spice powder.
14. You need 2 tbsp of oil.
15. It's to taste of Salt.
16. Prepare 1 tbsp of finely chopped fresh coriander.
17. You need as required of Oil for deep frying.

Corn Kachoris step by step

1. In a mixing bowl combine together atta, sooji, ghee, mango pickle masala and salt, mix them well with your fingers.
2. Now by adding water little by little knead a medium smooth dough, cover and keep it for 15 minutes.
3. In the meantime prepare the stuffing, heat oil in a pan and add crushed coriander seeds and hing.
4. Let it splutter, then add ginger green chillies paste.
5. Saute for a minute then add crushed corn, mix nicely.
6. Cook on low heat, stirring in between, until the moisture evaporates.
7. Then add red chilli powder, amchur powder, garam masala and salt, mix well and saute for a minute.
8. In the end add chopped coriander leaves, the stuffing is ready, let it cool down.
9. Now once again knead the dough, into smooth texture and make equal sized balls from it.
10. Heat oil for deep frying, first on high flame, then make the flame medium.
11. Take one ball and roll it a little, place 1 - 2 tbsp of stuffing in the center and seal it properly from all the sides.
12. Now roll out this stuffed ball into a medium size poori, it should not be very thin.
13. Slowly slide the rolled out poori in the hot oil.
14. Fry it on medium flame, by turning it at regular intervals, until becomes light brown and crispy from outside.
15. Then take it out on an absorbant paper.
16. In this way make all the kachoris, fry 2 - 3 kachoris at one time so as to maintain the oil temperature.
17. When all the kachoris are ready then serve them hot with any chutney, aloo ki sabji or sauce.
18. Please be careful while crushing the corn, they should be crushed properly, not a single whole corn should be left otherwise it can burst in the hot oil while frying.