Try this ‘Crispy Corn Kachori Recipe’ by chef Ajay Chopra!
INGREDIENTS
For dough:
Refined flour
Salt to taste
Ghee
Trachyspermum ammi {Ajwain}
For stuffing:
Ghee
Cumin seeds
Asafoetida
Trachyspermum ammi (Ajwain)
Fennel powder
Chopped ginger
Chopped green chillies
Boil corn kennels
Onion
Turmeric powder
Coriander powder
Red chilli powder
Cumin powder
Dry mango powder
Dry ginger powder
Salt to taste
Water
Boiled potatoes
Oil for deep-frying
METHOD
Take a mixing bowl and add refined flour. Add some salt, ghee and ajwain and knead the dough using water. Rest the dough for some time. Now heat a pan and add ghee in it. Add cumin seeds, asafoetida, ajwain powder, fennel powder, chopped ginger and chopped green chilies. Mix it well and then add boiled corn kennels and onion in it. Sauté it. Add turmeric powder, coriander powder, red chillies powder, cumin powder, dry mango powder, dry ginger powder and salt to taste. Add a little water and let all the spices come together. Add boiled potatoes and mash it well. Pour the mixture in the bowl and let it cool. Now take some oil in your palms and massage the dough. Cut out big chunks of the dough and start making medium sized balls of it. Start stuffing the corn mixture in the dough balls and gently flatten it. Deep fry them in medium heat oil and let it cook on a slow flame until it turns golden brown. Garnish it with some red chili powder.Serve it with chutney of your choice.
