Corn Puri

I love to cook. I am always on the hunt for new recipes to try (Well… not when I’m reading or writing). But I am not creative enough to come up with my own recipes. My mother-in-law is. She is a passionate cook (You’ll find her in the kitchen trying out one dish after another or surfing channels for cookery shows); Cooking traditional South Indian dishes is her forte but she also dabbles in inventing one of her own, with any ingredient at hand. Corn Puri is just one of the many recipes she created. This treat can be eaten as a snack or accompanied with a side dish like the normal puri.

I want to compile the recipes the mothers in my life have created and tried, so that I can pass them on to my children. So, expect more recipes in the future.

Here goes the recipe for Corn Puri:


Corn – 1

Green Chillis – 3 (or more if you prefer)

Jeera – 1 tsp

Wheat flour – 2 cups

Sugar – a pinch

Salt – as needed

Water – just enough to knead the dough

  1. Find the most tender corn available, preferably Indian corn which isn’t as sweet as the American one. Also, look for the one with more grains.

P10804012. Remove the husk and the silk.

P10804023. With a sweeping motion of the knife, remove the grains from the ear. This takes a bit of skill (which I lack) and can get a little messy (in my case, a lot). Chop the green chillis.

P10804044. Grind the corn and chillis to a coarse paste. Add Wheat flour, Jeera, Sugar, Salt and Water. Knead the dough.

P10804055. Pinch off lime-sized bits of dough and begin rolling puris.

P10804066. Deep-fry them like you would, the usual puris.

P1080409They might not LOOK good but they taste awfully good! Try them…

It’s Corn-y!

As I was beginning to wonder how I’d survive the absence of Mangoes and Jack-fruits, because they aren’t in season anymore, Hyderabad was painted yellow once again. Now the streets are dotted with vendors selling Corn, not the sweet, juicy, soft-to-the bite, plump American Corn, but the chewy, hardy, lithe Indian Corn.
On a rainy day, when we go for a long drive to the outskirts of Hyderabad where our Farmhouse is located, we like to stop to buy a few ears of grilled Corn. My mother-in-law spots the vendor with the best-looking Corn out of the many lining beside the highway. She carefully picks the tender-looking ones with many grains and hands them to the vendor, who then grills them on a platter filled with briquettes of charcoal. Along with the smoky flavor, the Corn assumes the salt-and-sour taste of a lemon-half patted on a plate of salt and rubbed on the corn.




Corn is also grown in abundance in Karnataka, where I grew up. An ear of corn is grilled to perfection and painted with a mouth-watering green Chilli concoction that I absolutely love but my husband thinks is pretty unhealthy (“Don’t know which water they use to prepare it!”). I think he’s just jealous! (He roots for Hyderabad and its delicacies while I’m a Bengaluru girl through and through!)

It doesn’t matter what it is cloaked in, a grilled Corn is one of the healthiest, tastiest snacks there is. All of us love to pry the kernels of Corn off its cob , including the littlest member of our family. It is one of our favorite pastimes.


I can’t wait to share a few recipes using Corn in the coming posts.