ReshKitchen

SweetCorn stuffed Kachori

The word ‘Holi’ reminds us the beginning of spring, beautiful colors, fun filled moments with friends& family, last but not least the food & drinks. Though this festival was originally celebrated in India, now this is being celebrated in many parts of United Kingdom,Europe & other parts of the globe

Courseappetizer
Cuisineindian

Prep Time

30minutes

Cook Time

20minutes

Prep Time

30minutes

Cook Time

20minutes

Ingredients

For Dough :

1Cup whole wheat flour
1tablespoon Ajwain Seeds/ Carom
2tablespoons Vegetable Oil Gheeor
1/2teaspoon salt

For the Filling :

1Cup SweetcornFrozen
1 onion
1teaspoon salt
1teaspoon turmeric
1/2teaspoon gingerfinely grated
1/2teaspoon garlicfinely grated
1/2teaspoon Jeera Seeds
1/2teaspoon chilli coriander garam masala amchur
1/2teespoon Coriander Powder
1/2teaspoon Garam Masala Powder
1/2 teaspoon amchur powder
cooking oilFor deep frying
Few coriander leaves

Instructions

Mix whole wheat,salt,carom seeds with oil or ghee until they form a crumble like texture.
Add water little by little and make a stiff dough.Let the dough for at least 30minutes to 1 hour.
In the meantime lets prepare the filling.
Heat oil in a nonstick frying pan. Add jeera seeds. Let them splutter
Add chopped onions,grated ginger & garlic. Saute for a minute. Once the onions become translucent add sweet corn kernels.
Since I used frozen corn, I have added them directly.
Later add in all the dry powders one by one and saute for upto 5 minutes
At last add the coriander leaves to the corn mixture. Let the mixture cool down
Pulse them to a coarse mixture.
In the same frying pan add this coarse corn mixture and saute for a minute or two until they become dry.
This might look like an extra step but they prevent kachoris from becoming soggy.
Divide the dough into equal sized balls.
Dust some flour and roll them into flat discs and place a tablespoon of corn filling in the centre of disc.
Bring the edges together and join them like how we do for stuffed parathas.
Dust some flour on the stuffed discs and using your hands slightly press the kachoris.
Make sure the dough doesn’t tear up.
Heat oil in a kadai and gently drop the kachoris.
You can fry 3 kachori at a time depending on the size of your kadai.
Fry on a medium heat until both the sides turn golden brown.
It takes approximately 8-9 minutes to get the prefect flaky textured kachoris.
Serve the sweetcorn kachoris with Masala Chai or Khatte Aloo