Achari corn potli

Friday - - Leisure -

Prep time: 25 mins

(serves 2)

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.

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