Bhutte ki Kachori

Ingredients for Bhutte ki Kachori to serve four adults:

1.      3 cobs (farm fresh bhutta) of corn neither very soft nor very hard. In case cobs are not available, grind 2 cups of sweet corn available with ½ cup milk.

2.      3 green chilies, chopped in small pieces.

3.      2 teaspoon salt.

4.      1 teaspoon grated saunf.

5.      ½ teaspoon cumin seeds (Jeera)

6.      1 teaspoon red chili powder.

7.      Few coriander leaves and seeds (dhania)

8.      1 teaspoon lemon juice.

9.      Pinch of sugar.

10.  Oil for deep frying.

11.  ¼ teaspoon garam masala.

12.  1.5 cup maida.

13.  2.5 tablespoon oil.

How to make Bhutte ki Kachori:

1.      Heat 1 tablespoon oil.

2.      Add cumin seeds (jeera) and pieces of green chili.

3.      Add grated corn cobs.

4.      Keep stirring for 3 minutes.

5.      Add salt, red chili powder, turmeric, saunf, lemon juice and sugar.

6.      Sprinkle a little water to make it humid and cover it with a lid.

7.      Cook for 2 minutes and switch off the flame and keep aside.

8.      Mix maida, 1 teaspoon salt and 2 tablespoon oil to form medium stiff dough.

9.      Slap the dough on the kitchen platform to make it stretchable. Piece of dough when pulled should not break in a brittle fashion but pull like elastic.

10.  Take a small piece of dough, flatten it on the palms, put a little bhutta mixture and wrap it back carefully into a ball of maida. Keep extra care to leave no open ends while wrapping it back

11.  Flatten it again.

12.  Deep fry in oil at a low flame till crisp and golden.

13.  Serve it with curd, hari chutney and imli ki chutney.