Crispy Corn Kachori Recipe


Crispy Corn Kachori Recipe



10 min
2-3 People
20 min




Introduction:

 

Let me take you on a journey to the heart of Indian street food with my personal favorite: Crispy Corn Kachori. I still remember the first time I encountered these delightful snacks bustling with flavors. It was during a trip to Jaipur, where the narrow streets were lined with vendors selling all sorts of tempting treats. Amidst the chaos and excitement, I stumbled upon a humble stall selling Crispy Corn Kachoris. One bite, and I was hooked! The crispy exterior gave way to a burst of sweet corn filling, perfectly spiced and utterly irresistible.

 

 

 

Recipe of Crispy Corn Kachori by Chef Ajay Chopra

 

Ingredients:

 

For the Dough:

  • Refined Flour
  • Salt
  • Ghee
  • Trachyspermum ammi (Ajwain)

For the Stuffing:

  • Ghee
  • Cumin seeds
  • Asafoetida
  • Trachyspermum ammi (Ajwain)
  • Fennel powder
  • Chopped ginger
  • Chopped green chillies
  • Boiled corn kernels
  • Onion
  • Turmeric powder
  • Coriander powder
  • Red chilli powder
  • Cumin powder
  • Dry mango powder
  • Dry ginger powder
  • Salt
  • Water
  • Boiled potatoes
  • Oil for deep-frying

 

 

Method:

 

  1. Prepare Dough:

    • In a mixing bowl, combine refined flour, salt, ghee, and ajwain.
    • Knead the ingredients together, adding water gradually to form a smooth dough.
    • Rest the dough for some time.

  2. Prepare Stuffing:

    • Heat ghee in a pan.
    • Add cumin seeds, asafoetida, ajwain powder, fennel powder, chopped ginger, and chopped green chilies.
    • Mix well and add boiled corn kernels and onion. Sauté the mixture.
    • Add turmeric powder, coriander powder, red chili powder, cumin powder, dry mango powder, dry ginger powder, and salt to taste.
    • Pour in a little water and let the spices cook together.
    • Add boiled potatoes and mash them well. Remove the mixture from heat and let it cool.

  3. Assembly:

    • Take some oil in your palms and knead the dough again.
    • Divide the dough into large chunks and form medium-sized balls.
    • Flatten each dough ball and place a portion of the corn mixture in the center.
    • Gently seal the edges to enclose the filling and shape them into kachoris.

  4. Frying:

    • Heat oil in a pan for deep-frying.
    • Carefully add the prepared kachoris into the hot oil.
    • Fry them on medium heat until they turn golden brown and crisp.
    • Once done, remove them from the oil and place them on a kitchen towel to drain excess oil.

  5. Serving:

    • Garnish the crispy corn kachoris with a sprinkle of red chili powder.
    • Serve them hot with chutney of your choice.

 

Enjoy these crispy and flavorful corn kachoris as a delightful snack or appetizer!

 

 

 

About the Recipe:

 

Experience the vibrant flavors of Indian cuisine with Crispy Corn Kachori. These golden delights are made from a crispy, flaky dough filled with a savory mixture of sweet corn, spices, and herbs. Whether enjoyed as a snack or part of a meal, these kachoris are sure to delight your taste buds and transport you to the bustling streets of India.

 

 

Cooking Tips:

 

  • Ensure the dough is well-kneaded and rested to achieve a crispy yet flaky texture.
  • Fry the kachoris in medium-hot oil to ensure they cook evenly without burning.
  • Drain the fried kachoris on a paper towel to remove excess oil before serving.
  • Serve the kachoris hot for the best flavor and texture.

 

 

Pairing Guide:

 

Pair your Crispy Corn Kachoris with a tangy tamarind chutney or spicy mint chutney for an extra burst of flavor. For a complete meal, serve them with a side of yogurt raita and fresh salad greens.

 

 

 

Frequently Asked Questions about Crispy Corn Kachori:

 

  1. What is Crispy Corn Kachori?
    • Crispy Corn Kachori is a popular Indian street food snack made from a crispy, flaky dough filled with a savory mixture of sweet corn, spices, and herbs.
  2. How do I make the dough for Crispy Corn Kachori?
    • The dough for Crispy Corn Kachori is made from all-purpose flour, salt, oil, and water. It should be kneaded until smooth and allowed to rest before rolling and shaping.
  3. Can I use frozen corn for making Crispy Corn Kachori?
    • Yes, you can use frozen corn kernels for convenience, but make sure to thaw and drain them before using in the filling.
  4. How do I ensure the filling stays moist inside the kachoris?
    • Adding a tablespoon of yogurt or a splash of water to the filling mixture helps keep it moist during frying.
  5. Can I make Crispy Corn Kachori ahead of time?
    • Yes, you can prepare the kachoris ahead of time and fry them just before serving to ensure maximum crispiness.
  6. Can I bake Crispy Corn Kachori instead of frying?
    • While traditionally fried, you can try baking the kachoris for a healthier alternative, although the texture may differ slightly.
  7. How long can I store Crispy Corn Kachori?
    • Crispy Corn Kachoris can be stored in an airtight container at room temperature for up to 2 days. Reheat them in the oven before serving to regain crispiness.
  8. What other fillings can I use for kachoris?
    • You can experiment with various fillings like spiced potato, lentils, or paneer for different flavor variations.
  9. Can I freeze Crispy Corn Kachori dough?
    • Yes, you can freeze the dough for Crispy Corn Kachori for up to 1 month. Thaw it in the refrigerator overnight before rolling and frying.
  10. Are Crispy Corn Kachoris vegan?
    • Crispy Corn Kachoris can be made vegan by substituting oil for ghee in the dough and ensuring the filling ingredients are plant-based.

 

Delight your senses with the crispy, flavorful goodness of homemade Crispy Corn Kachoris and experience the magic of Indian street food right in your own kitchen!