Bhutte Ki Kachori
So..this will be my first post from my new home….all settled in our new home- and the icing was a month (well…almost) long vacation, with family 🙂 Can anything get close to this? Well rains and bhutte ki kachori can! Past few days have been super awesome and refreshing- It has been raining heavily here in Hyderabad…aah monsoons! How I love rains, it is fun and beautiful and what if you were served hot bhutte ki kachori with Dhania Chutney? Perfect!
Here it goes- I hope you guys try and like it!
Ingredients for Bhutte ki Kachori (Makes 10-12 Kachoris)
6 cobs (farm fresh bhutta) corn- should be soft (I never use sweet corn- we always prefer fresh corn)
Salt as per taste
Red Chili as per taste
2 tsp Cumin seeds (Jeera)
2-3 tsp coriander seeds (saboot dhania) – semi crushed
1 tsp turmeric powder (haldi)
Oil for for frying.
2.5 cups All purpose flour (maida)
Water For the dough
For the filling-
Grate the cobs. Heat 1 tablespoon oil in a pan. Add cumin seeds (jeera) & crushed coriander seeds and once they crackle add grated corn cobs.
Keep stirring for few minutes (approximately 7-10 minutes) continuously.
Add salt, red chili powder, turmeric powder and stir.
Take it off the flame and keep aside to cool.
Mix maida, 1 teaspoon salt (or as per taste-just for the dough) and 2 tablespoon oil to form stiff dough. Beat the dough on the kitchen platform to make it stretchable and smoother.
Take a small piece of dough, press and flatten it on the palms, put a little bhutta mixture (gathered into a ball) and wrap it back carefully into a ball of maida. Packing back is similar to doing a stuffed Paratha, just that this is smaller and you have to be more dexterous with your hands. Take extra care to leave no open ends while wrapping it back
Flatten it again.
Deep fry in oil at a low flame till crisp and golden. Take a wooden spatula to move around the kachoris when frying them.
Serve it with Dhania (coriander) chutney and enjoy! 🙂