Corn pockets | How to make Corn pockets

By luru lisa  |  30th Apr 2016  |  
4 from 1 review Rate It!
  • Corn pockets, How to make Corn pockets
Corn pocketsby luru lisa
  • Prep Time


  • Cook Time


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Video for key ingredients

  • Homemade Mayonnaise

About Corn pockets Recipe

Corn cooked in wheat pockets for a nice snack.

Corn pockets is one dish which makes its accompaniments tastier. With the right mix of flavours, Corn pockets has always been everyone's favourite. This recipe by luru lisa is the perfect one to try at home for your family. The Corn pockets recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Corn pockets is 15 minutes and the time taken for cooking is 15 minutes. This is recipe of Corn pockets is perfect to serve 3 people. Corn pockets is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Corn pockets. So do try it next time and share your experience of cooking Corn pockets by commenting on this page below!

Corn pockets

Ingredients to make Corn pockets

  • Frozen corn kernels 1 cup
  • wheat flour 3 cups
  • Curry powder 1 teaspoon
  • onion 1 (medium sized)
  • garlic 4-5 cloves
  • green chillies 4-5
  • salt to taste
  • cumin seeds 1 teaspoon
  • Refined oil for frying

How to make Corn pockets

  1. Make a dough of the wheat flour by adding salt and water as we do for chapatis.
  2. Defrost the corn and keep it aside. For the stuffing, add oil to pan, then add cumin seeds and let them crackle. Add onion and sauté till it's golden brown in colour.
  3. Then add the chopped garlic into that and corn kernels to it. Put in the curry powder, chopped green chillies and salt into the pan. Let the corn be infused with these flavours completely.
  4. Make equal potions of the dough and roll them to regular chapati sizes. Meanwhile as the corn mixture is cooked. Put the corn fry into the grinder jar and make a rough paste.
  5. Now put the paste on half part of a chapati, cover and seal with the other half. Now heat a tawa and fry the folded chapati on a medium flame so that the chapati is cooked from the inside as well.
  6. Repeat this process with the other rolled out chapatis and fry till they are nice and golden brown in colour.
  7. Serve these ready hot chapatis with mayonnaise.

Reviews for Corn pockets (1)

Asha Pillai4 months ago

Very good and tasty