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Corn Kachuri Recipe

Fried Flat Breads Filled with Seasoned Corn

In a bowl, combine and knead together:
2 cups Indian whole wheat flour
1 Tablespoon butter
1 Tablespoon vegetable oil
1 teaspoon salt
about 3/4 cup warm water (enough for a firm dough)
Cover and let rest. Meanwhile, grind together coarsely in a blender or food processor:
raw kernels from 2 ears of mature corn* (about 1 1/2 cups)
1 Tablespoon fresh coriander leaves (cilantro), chopped
1 fresh jalapeño pepper, chopped
1 teaspoon salt
1 teaspoon cumin seeds
In a saucepan, heat:
2 Tablespoons oil
pinch hing
1/2 teaspoon cumin/mustard/sesame seed mixture
When the seeds pop, add:
1 Tablespoon lemon juice
1/4-1/2 teaspoon cumin/coriander powder
1/4 teaspoon turmeric
Add the corn mixture, and cook over low heat, uncovered, for 10-15 minutes until dry-ish and lightly browned. Break off 1" pieces of dough, and roll out on an oiled board into 3" rounds. Put 1-2 teaspoons of the corn mixture between two of the rounds, and roll slightly to join the two rounds. Deep-fry in oil until golden brown, like puris.
* young, cooked, or frozen corn is also okay
Category Breads
Servings Makes about 14 Serving Size 1
Calories 105 Protein g
Fat 3.9 g Carbohydrates15 g



Corn kachuri filling.


Make two dough rounds, place filling, then seal together.


Kachuri when completed, served with yogurt.

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