Crispy Corn Kachori by Chef Ajay Chopra

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INGRIDENTS

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.

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