Ingredients

• 1.5 cup - corn kernel
• 3 tbsp - pressed rice/poha
• 2 - green chillies
• 1 tsp - grated ginger
• 1 tsp - chilli powder
• 1/4 tsp - garam masala
• 1.5 tsp - lemon juice
• 1 tsp - salt
• 2 tbsp - cooking oil
• 1 tsp - cumin seeds
• 1/4 tsp - asafetida
• Dough:
• 2 cup - refined flour
• 1/2 cup - semolina
• 4 tbsp - cooking oil
• 1/4 tsp - baking powder
• 1 tsp - salt

How to Make Corn Kachori

• Grind corn kernels coarsely in the mixer and finely chop green chillies.
• Wash thick poha in a colander and keep aside.
• Heat oil in a pan and add cumin and asafoetida, when cumin start crackling, add chopped green chillies.
• Saute for few seconds.
• Now add crushed corn and grated ginger and saute for a minute.
• Add poha and all the spices and saute till mixture dries up.
• Now add chopped coriander and mix well.
• Take out the mixture in a bowl and let it come to room temperature.
• Dough:
• In a bowl add refined flour, semolina, oil and salt, rub and mix well.
• Now add water and make a soft dough, cover and rest the dough for 15 minutes.
• Make small balls from the dough, then take a ball and flatten it slightly and stuff 2 tsp of mixture in it.
• Pull all the sides and close properly and make a neat ball.
• Dust with little flour and roll the ball slightly to make a medium thick round disc.
• Recipe courtesy: Maayeka