Wednesday, September 30, 2009

Sweet Corn Kachori



This is one recipe which is a great snack for everyone. There are many stuffing which U can fill in your kachori .....but this time I have tried my favourite  sweetcorn as a stuffing ...it was just awesome and even the outer crust was very crispy just loved it :)

Ingredients


For the dough 

2 cup Maida

4 tbsp very hot oil

salt to taste

2 pinches of soda

1 tsp sugar

For the stuffing

1 1/2 cup boiled sweet corn

3-4 finely chopped green chillies

1 tsp cumin seeds

4-5 black peppercorns

1 tsp carom seeds

2 tbsp gram flour

1 tsp fennel seeds

2 tbsp finely chopped coriander leaves

1 tsp chaat masala powder

salt to taste 

Oil to deep fry

Method

For the dough

    • Sieve the maida with soda and salt and then mix it well with sugar and with hot oil, then add little water and knead into a stiff dough and then cover it with a muslin cloth and keep aside for half an hour

  • For the stuffing

    • Dry roast cumin seeds & peppercorns and then grind it to a coarse powder and keep aside

    • Heat 1 tsp oil and roast the gramflour till fragrant and then keep aside

    • Grind 3/4 th cup boiled corn coarsely and then keep aside

    • Heat 2 tsp oil, add carom seeds,fennel seeds, when it changes its colour add ginger, garlic, green chillies and fry for 1-2 minutes

    • Add corn, coarse corn paste,gramflour,coriander leaves,ground cumin seeds-peppercorns,salt,chaat masala powder and mix well and cook for 5 minutes and then keep it aside to cool
    For the kachori

    • Knead the dough again and then divide it in equal portions
    • Take one portion and flatten it slightly and then put 1 tsp of corn mixture in to and close the edges, and then roll it with the help of a rolling pin into a small round shape semi-thick puri and in the same manner repeat it for the rest of the dough and mixture
    • Heat oil in a pan, when its hot fry one kachori at a time on a medium flame till golden brown and crisp, drain on a kitchen towel and then serve hot with green chutney and tamarind chutney

    ( Note: Put kachori's in hot oil and with the help of a spatula put oil all over the kachori till it puffs up and then only turn it on the other side and fry on a low or medium flame till golden brown and crisp & adding hot oil while making the dough keeps it crispier for a longer time)