Corn Kachori is a savory snack recipe that is made of Corn/Sweet Corn/Bhutta, gram flour, and spices. Since the Monsoon season is here, it’s the perfect time to try these Corn Kachoris and make the most of them. Have it with a cup of ginger tea and enjoy the rain.
Corn Kachori or Bhutte ki Kachori is a traditional recipe that is made here in Bhopal/Indore region. Flaky pastry filled with spicy and flavourful Corn stuffing. It’s crispy, it’s delicious and it’s definitely a must-try if you have corn available in the market. After I got married, my sister-in-law used to make these, and I have learned this from her. Lip-smacking, tummy-filling, and a must-try recipe this Monsoon.
For this recipe, I have used corn, the ones which are sold at the roadside. You can use sweet corn/ packaged corn or the fresh ones from the market. Obviously, the fresh ones will taste better.
There are so many varieties of Kachoris that one can try, but this Bhutte ki Kachori is a must in this corn season. If you love Corn, do try this and enjoy.
Things to keep in mind for making these Khasta Corn kachoris:
- Add a little sooji/ Rava/ semolina to your dough. It makes them extra crispy. I have added in this recipe too.
- Add enough Moin/Oil while making the dough. How to ensure enough moin? Rub the flour with your palm, press it between your palm. If the dough holds it’s shape means you have added enough oil and it’s good to go. If the dough crumbles away, means you need to add more oil.
- Fry these Kachoris in smaller kadhai, add 3-4 Kachoris at once. By doing this, it will fluff up better.
- Always fry them on low flame.
- Once put the Kachoris in oil, do not touch them. Let it fry for 3-5 minutes, they will start fluffing and then turn it around.
- Patience is the key.
Product recommendations:
More corn recipes that you can try:
If you are looking for a Kachori recipe, try this by CookWithManali.
| Prep Time | 20-25 minutes |
| Cook Time | 10-15 minutes |
| Servings |
Kachoris
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- 200 gms all purpose flour
- 50 gms Sooji/Rava
- 1/4 teaspoon Ajwain
- 2-3 tablespoons Oil for moin
- Salt to taste
- water as required.
- 2 Cups Corn Kernels /American Sweet corn Fresh ones are better
- 3-4 number Green Chilies
- 1 teaspoon ginger grated
- 2 tablespoon Besan/ gram flour
- 1/2 teaspoon whole coriander seeds
- 1/2 teaspoon Fennel seeds/Sauf
- 2 number Crushed whole red chilies
- 1/4 teaspoon Haldi
- 1/2 teaspoon Lal Mirch powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon Amchur Powder
- 1/4 teaspoon sugar
- Salt to taste
- 2 teaspoon Oil For the corn mixture
- Oil for frying
Ingredients
For the Outer covering of Kachoris.
For corn filling.
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- In a mixing bowl of a thali, take all-purpose flour/maida + rava + ajwain + salt and moin.
- Mix everything together using your hands. Be very careful about the moin/oil as it should be adequate. Add a little oil one at a time and mix it with the flour. It should be able to hold the shape.
- Now add water little by little and make a medium soft dough. Cover it and let it rest for half an hour.
- In a mixer jar, blend in corn + green chilies + ginger to a coarse paste.
- Heat oil in a kadhai, add coriander seeds, sauf, crushed whole red chilies, hing and besan. Let all cook on low flame till besan gets cooked.
- Now add in the coarse corn mixture and cook it on low flame. It will take some time, keep stirring. The idea is to cook everything like how we make moong dal samosa or kachoris.
- Add in all the masalas - haldi, lal mirch, amchur powder, garam masala, namak and sugar. Mix well. At this stage, you can taste the mixture and adjust the sweet-sour-tangy-ness.
- Let this mixture cool down. Keep it aside.
- Knead the dough well. Roll out a small ball, fill it with the corn stuffing and give it a kachori shape.
- We do not use belan or rolling pin for it. Use your hands to gently fold in the masala.
- Fry all the Kachoris in batches on low flame.
- Serve it hot.
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