Corn Kachoris or popularly known as Bhutte ki Kachoris are made of corn/sweet corn/bhutta, besan, and spices. A perfect recipe to try this Monsoon when corn is readily available in the market.
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.
For making the Corn stuffing
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.
Making the Kachoris.
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.