Corn Kachoris

In a mixing bowl combine together atta, sooji, ghee, mango pickle masala and salt, mix them well with your fingers

Now by adding water little by little knead a medium smooth dough, cover and keep it for 15 minutes

In the meantime prepare the stuffing, heat oil in a pan and add crushed coriander seeds and hing

Let it splutter, then add ginger green chillies paste

Saute for a minute then add crushed corn, mix nicely

Cook on low heat, stirring in between, until the moisture evaporates

Then add red chilli powder, amchur powder, garam masala and salt, mix well and saute for a minute

In the end add chopped coriander leaves, the stuffing is ready, let it cool down

Now once again knead the dough, into smooth texture and make equal sized balls from it

Heat oil for deep frying, first on high flame, then make the flame medium

Take one ball and roll it a little, place 1 - 2 tbsp of stuffing in the center and seal it properly from all the sides

Now roll out this stuffed ball into a medium size poori, it should not be very thin

Slowly slide the rolled out poori in the hot oil

Fry it on medium flame, by turning it at regular intervals, until becomes light brown and crispy from outside

Then take it out on an absorbant paper

In this way make all the kachoris, fry 2 - 3 kachoris at one time so as to maintain the oil temperature

When all the kachoris are ready then serve them hot with any chutney, aloo ki sabji or sauce

Please be careful while crushing the corn, they should be crushed properly, not a single whole corn should be left otherwise it can burst in the hot oil while frying