Desify Mexican: Corn kachori

We love our corn and we like our chaat too. Here’s a desi spin on a Mexican mainstay – corn.

Corn Kachori


2 cups refined flour

2 tablespoons semolina

2 tablespoon canola oil for the dough

1 cup water

5-6 tablespoons canola oil for deep frying

2 cup Mexican corn kernels

2 tablespoon gram flour

1 teaspoon fennel seeds

3 teaspoons salt

1 teaspoon garam masala

1/2 teaspoon chaat masala

1 teaspoon coriander powder

1 teaspoon cumin seeds

2 green chilies finely chopped

1 inch long ginger stick finely chopped

pinch of asafoetida


  1. In a bowl sieve refined flour and 1 teaspoon salt together and add in semolina. Add canola oil and rub it into the flour to form crumbs.
  2. Using water knead the flour into a soft dough. Cover with a moist cloth and keep it aside.
  3. Wash and boil the corn kernels. Make paste with half of the kernels.
  4. In a wok heat 1 tablespoon canola oil. Add asafoetida, cumin, green chilies, ginger and saute till they crackle.
  5. Add gram flour to the wok and stir for a minute. Now add corn paste and stir for another minute.
  6. Add the spices-salt, red chili powder, garam masala, chaat masala and coriander powder and coriander leaves. Mix well.
  7. Turn the flame off and let the mixture cool.
  8. Divide dough into twelve portions. Flatten each portion slightly and stuff a teaspoon of the corn mixture.
  9. Shape it like a ball. Make sure the edges are sealed properly.
  10. In a wok heat canola oil for frying. Deep fry the kachoris and place them on an absorbing paper to remove excess oil.
  11. Serve with jalapeno chutney or any condiment of your choice.


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