Recipe for Spicy Bhutte Ki Kachori

This is a Recipe for making at home tasty Corn Kachori (भुट्टेकी कचोरी). The Bhutte Ki Kachori make a crispy and spicy snack, which can be served as a stand-alone snack, as a starters snack for any kind of party or as a side dish along with the main course.

The Marathi language version of the same Kachori recipe can be seen here – Spicy Corn Kachori

Preparation Time: 45 Minutes
Serves: 12-15 Nos

Ingredients
For the Stuffing
2 Cups Corn (shredded)
2 Green Chilies (chopped)
¼ Teaspoon Red Chili Powder
¼ Teaspoon Cinnamon and Clove Powder
Salt and Sugar as per taste
1 Teaspoon Lemon Juice

For the Tadka
2 Tablespoon Oil
¼ Teaspoon Turmeric Powder
¼ Teaspoon Asafoeida

For the Covering
1 Cup Refined Flour (Maida)
½ Cup Gram Flour
¼ Teaspoon Turmeric Powder
¼ Teaspoon Red Chili Powder
2 Tablespoon Oil (hot)
Salt as per taste

Oil for deep-fry the Kachori

Corn Kachori

Bhutte Ki Kachori

Preparation
For the Covering: Mix the Refined Flour, Gram Flour, Turmeric Powder, Red Chili Powder, Hot Oil, Salt and Water to prepare a thick Dough. Keep the Dough aside for 30 Minutes.

For the Stuffing: Shred the Corn Cobs and keep them aside. Chop the Green Chilies.
Heat the Oil in a Kadai and add the Turmeric Powder, Asafoeida, shredded Corn, Green Chili, Red Chili Powder, Cinnamon-Clove Powder, Salt and mix well, the cook until it become slightly dry. Then add the Lemon Juice, Salt and mix it well.

For the Kachori: Prepare 12-15 small balls from the Dough. Roll the balls into Puri sized shapes, insert a table spoon of the Kachori mixture and close the Puri, roll the Puri slightly. Prepare all Kachori in the same procedure.

Heat the Oil in a Kadai and deep-fry the Kachoris until the color changes into brown.

Serve hot with Tomato Sauce or Mint (Pudina) Chutney.

About Sujata Nerurkar (1982 Articles)

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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