Here is a yummy variant to the traditional dal kachori, which is sure to entice everybody, especially children. This amazing variant is made with a filling of crushed sweet corn kernels and sliced onions perked up with tasty spice powders.
Like all authentic kachoris, the deep-fried Corn Kachori also holds the filling inside a flaky, melt-in-the-mouth cover made of plain flour and melted ghee.
Served with hot Masala Chai , these kachoris are sure to add more josh to your evening.
🔷 Preparation Time: 15 mins  🔷 Cooking Time: 30 mins  🔷 Total Time: 45 mins   Â
🔷 Ingredients
🔷 For The Dough
• 2 cups Mayur maida
• 1/4 cup melted ghee
• salt to taste
🔷 For The Filling
• 1 1/4 cups boiled and coarsely crushed sweet corn kernels(makai ke dane)
• 2 tsp Mayur oil
• 1 tsp cumin seeds (jeera)
• 1/2 cup sliced onions
• 2 tsp garlic (lehsun) paste
• 1/2 tsp chaat masala
• 1 tbsp finely chopped coriander (dhania)
• salt to taste
🔷 Other Ingredients
• Mayur oil for deep-frying
🔷 Method
🔷 For the dough
1. Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water. Knead well for 4 to 5 minutes.
2. Cover the dough with a lid and keep aside for 15 minutes.
🔷 For the filling
1.Heat the oil in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds.
2. Add the onions, garlic paste and green chili paste and sauté on a medium flame for 2 minutes.
3. Add the sweet corn, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
4. Add the chaat masala and coriander and mix well. Keep aside to cool completely.
5. Once cooled, divide the mixture into equal portions and keep aside.
🔷 How to proceed
1. Divide the dough into equal portions.
2. Roll a portion of the dough into a circle and place a portion of the corn filling in the centre.
3. Bring together all the sides in the centre, seal it tightly and remove the excess dough.
4. Roll a filled portion into a circle, ensuring that the filling does not spill out.
5. Repeat steps 2 to 4 to make the rest of the kachoris.
6. Heat the oil in a deep non-stick kadhai and deep-fry, a few kachoris at a time, on a medium flame for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes, till they turn golden brown in colour from all the sides.
7. Drain on an absorbent paper and keep aside.
8. Serve immediately.