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