Ingredients Dough:

2 cups Golden Cloud flour

4 tsp baking power

1 cup of double cream yoghurt

1 tsp salt


Ingredients Sweetcorn Filling:


1 onion finely chopped

1 tbs garlic paste

1 tbs ginger paste

2 cups sweetcorn (frozen or fresh) steamed

410g (large can) Koo Creamstyle Sweetcorn

1 tsp green chilli chopped

1 tsp chilli powder

2 tbs chopped coriander

2 tbs chopped mint

Salt to taste

3 tbs ghee/butter


Method Dough:

1. Sift flour, baking powder and salt
2. Add yoghurt and fork the mixture till it looks grainy
3. Then knead in bowl till it all comes together
4. Knead with flour for 8-10mins
5. Rest for 10min

Method Sweetcorn Filling:

1. Heat ghee
2. Brown onion and add garlic & ginger
3. Fry Sweetcorn & chilli powder for 3mins and the creamstyle sweetcorn
4. Cook for 5-10min until moisture evaporates. Mixture needs to be really thick.
5. Add salt, coriander, mint and chillies
6. Leave to cool completely before filling

Method Building & Baking:

1. Divide into 10 equal balls
2. Roll out into fairly thick disc
3. Fill with some grated mozzarella cheese (optional)
4. Then 2 tbs of sweetcorn mixture
5. Bunch up ends to close off and form a bun
6. Place on greased baking sheet
7. Brush with melted butter or garlic butter
8. Bake for 15-20mins on 180 degrees until golden on the top
9. Once done brush again with melted butter or garlic butter

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