I cooked corn quite similar to how i made daal and then filled it in a rolled out pastry dough and baked it this version has less amount of fat and calories as compared to the deep fried version i wanted to keep intact the colour of the corn, so i did not use any such ingredients which could harm the colour also i used ingredients which would enhance more of yellow colour, so i used turmeric, saffron and yellow chilli powder, each of which enhanced the yellow colour i also added some khoya which provided adequate binding to the stuffing.
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