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1.5 cup -
3 tbsp - pressed rice/poha
1 tsp - grated
1 tsp - chilli powder
1/4 tsp -
1.5 tsp -
1 tsp - salt
2 tbsp - cooking oil
1 tsp -
1/4 tsp - asafetida
2 cup -
1/2 cup -
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.
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
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.