If you crave something crispy and savory with tea during rainy weather, you can make corn kachori instead of traditional potato and onion varieties. This crispy kachori, made from fresh corn and local spices, boasts an exceptional taste and cooks quite quickly. Enjoying corn kachori with tea has a special charm.
It is especially pleasant to eat corn during the monsoon season. When you want something crispy and spicy as a snack during this season, the pleasure doubles. Usually, people prepare pakora and kachori at this time, but constantly eating potato and onion kachori can become monotonous, leading to a desire to try something new. In such a situation, you can prepare a crispy and novel snack from corn, which is in high demand during the monsoon season.
Perhaps you are used to eating boiled or fried corn, but have you tried corn kachori? Its taste is just as delightful as regular kachori, and the advantage is that it can be quickly prepared using homemade spices.
First, you need to separate the corn kernels. Then, they should be ground in a blender along with green chili and ginger, but it is important not to turn them into a very fine puree. After that, heat a little oil in a pot and fry cumin seeds and asafoetida. Next, add the ground corn mixture and fry thoroughly until all the juice released by the corn has evaporated.
When the corn mixture is well dried, add gram flour, red chili powder, turmeric, amchur powder, and salt. Mix all ingredients thoroughly and fry for a few more minutes. Once the filling is ready, set it aside to cool.
To create the outer shell of the kachori, take flour in a bowl. Add ghee and salt, and mix well. If the flour forms a lump when squeezed, it means the amount of fat (moyan) is correct. Then, gradually add water to knead a soft dough. Cover the dough and let it rest for some time.
After that, form small patties from the dough. Gently press one patty with your palm, leaving the edges thinner and the center slightly thicker. Place the prepared corn filling in the middle and carefully fold the edges, sealing them tightly. Then, gently press the filled patty, giving it the shape of a kachori. This process is repeated for all portions.
Heat oil in a pot. To make the kachoris crispy, do not heat the oil too high. Fry the kachoris slowly and gradually over low or medium heat until golden and crispy. When the kachoris are browned on both sides, remove them and place them on a paper towel to drain excess oil.
Hot corn kachori can be served with green or sweet chutney, yogurt, or tea. During a drizzle, the taste of kachori with tea becomes twice as pleasant, and children enjoy eating it even more.