Bhutte Ki Kachori

Most of us love rains. Some of us hate the monsoon season. Well, when you ask me as to what I have to say about the rains, all I know is that I get to eat garma garam Pakodas and Chai. 😛
I’m a typical food lover who just finds a reason to eat something or the other. 😀
Monsoon is the season when we get to eat hot Bhuttas or Corn Kernels and there are so many things we can make out of it.
Bhutta Kachories happens to be one of my all time favorite. Everybody has their own recipe and style of making those kachories. I’m sharing with you how my mom makes it and now how I’ve started making those and I’m pretty sure, you all will like the same. You can present them in typical Indian style or make it look happening by various kinds of presentations.



Desi Style Presentation

Desi Style Presentation







Bhutte Ki Kachori with Imly Shots. (Different style of presentation)

Bhutte Ki Kachori with Imly Shots.
(Different style of presentation)

Bhutte Ki Kachori

Prep Time: 25 mins
Cook Time: 30 mins
Yields: 6 - 7 Kachories


  • 150 grams Plain flour (maida)
  • 1-2 tbsp ghee
  • 1 Tsp Carom Seeds (Ajwain)
  • 1 tsp sooji
  • Water for binding
  • 2 cups corn (makai ke dane) kernels
  • 2 tbsp dry roasted besan
  • 1 tbsp chopped green chillies
  • 1/2 tsp Black Mustard Seeds (Rai)
  • 1 tsp fennel seeds (saunf)
  • 1/2 cup chopped coriander (dhania)
  • Curry leaves
  • 1/2 tsp roasted cumin seeds (Jeera)
  • A pinch of asafoetida (hing) powder
  • 1/2 tsp turmeric powder
  • 1 tsp amchur powder
  • 1 tsp garam masala
  • Salt as per your taste
  • Oil for deep frying


  1. Combine the flour, sooji, and carom seeds, salt, in a bowl.
  2. Add required water to make dough.
  3. Grind the corn kernels into coarse paste (without adding water).
  4. In a pan heat 2 tsp of ghee, add fennel seeds, chopped green chillies , cumin seeds, asafoetida powder & curry leaves and mix well.
  5. Add in garam masala, chopped coriander and turmeric powder, simmer it for a while on slow fire and cook till the mixture leaves the side of the pan and is dry.
  6. Keep aside to cool.
  7. Flatten each portion of dough slightly and fill 1 teaspoon or a bit more of the prepared corn mixture.
  8. Shape into a ball and roll into disk
  9. Heat the required amount of oil in kadhai and deep fry each kachori till golden and crisp
  10. Drain on absorbent paper and serve with Imly chutney.

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