Achari corn potli
Prep time: 25 mins
Cooking time: 30 mins Ingredients 1 cup refined flour 1 tbsp ghee (clarified butter), melted 1/2 tsp carom seeds 1 tbsp sunflower oil, plus extra for deep-frying 2 tbsp chopped onion 1/2 tsp turmeric powder 1 tsp chopped green chillies 1/2 cup sweetcorn kernels 1/2 tsp cumin powder 1/2 tsp yellow chilli powder 2 tsp chopped coriander 1 tbsp mango pickle 2 tbsp grated cheddar cheese
salt Method: 1. In a bowl, mix together flour, ghee, carom seeds and salt. Add a little water and knead to make a stiff dough. Cover with a wet cloth and set aside for 15-20 minutes. Meanwhile, prepare stuffing. Heat 1 tbsp oil in a wok. Add onion, turmeric powder, green chillies, sweetcorn, cumin powder, yellow chilli powder and salt. Stir for 3-5 minutes. Add chopped
5. coriander, mix and remove from heat. Add mango pickle and cheese, mix well and set aside to cool. Divide dough into lime-size portions. Divide stuffing into same number of portions. Roll out each portion of dough into a thin disc. Place portion of stuffing in centre of disc and bring edges of dough together, then pinch dough, twisting it slightly to ensure stuffing is well-sealed. This gives a pouch-like shape. Repeat until all pouches are made. Heat oil until medium hot. Deep-fry pouches in batches until golden brown and crisp. Drain off excess oil and serve with tomato chutney.