CORN KACHORIS

Fried flatbreads filled with seasoned corn

Ingredients:

For the dough:

• Cornflour (Indian makke ka atta), 2 cups
• Butter, 1 tbsp
• Vegetable oil, 1 tbsp
• Salt, 1 tsp
• Warm water, 3/4 cup (enough for a firm dough).

For the corn mixture:

• Raw kernels of mature corn, 1 1/2 cups
• Chopped fresh jalapeno pepper, 1 no
• Cummin seeds, 1 tsp
• Lemon juice, 1 tbsp
• Turmeric powder, 1/4 tsp
• Cummin, mustard, sesame seed mixture, 1/2 tsp
• Oil, 2 tbsp.

Method: Knead together the required portions of butter, cornflour (makke ka atta), vegetable oil and warm water. Cover the dough and let it rest. Coarsely grind together the raw kernels of corn, jalapeno pepper, coriander leaves and the cummin seeds. In a saucepan, in a pinch of oil, heat the cummin, mustard and sesame seed mixture till the seeds pop. Add the lemon juice, the cummin/coriander powder and turmeric. Add the corn mixture and cook over low heat, uncovered for 10-15 minutes until it turns dryish and lightly browned. Roll out 1" of the prepared dough into 3" rounds. Put 1-2 tsps of the corn mixture between two of the rounds and roll slightly. Press the edges together. Deep fry in smoking oil, till golden brown. Serve hot, with garlic mint chutney. Garnish the dish with onion rings and green chillies.