“Is it better not to eat fried food and cheese and sweets? Of course, but that’s just not life.”
When you look at this recipe, you will see that almost everything is roughly chopped or optional, because that’s just the free-flowing form of this food. It is the perfect snack to make on a summer’s or rainy or wintery day and you will not break a sweat over the hot stove. Because all you have to do is bung in a few ingredients into a mixer and then drop these beautiful morsels into the oil, before you have something hot and crispy to keep you company whenever you want it.
RECIPE
Feeds four greedy persons
INGREDIENTS
- 2 cups of sweet corn, fresh
- 3 tablespoons of besan, or chickpea flour
- 1 ½ inch ginger, roughly chopped
- ½ cup coriander leaves, roughly chopped
- ½ cup mint leaves, roughly chopped (optional)
- 1 medium onion, roughly chopped (optional)
- 2-3 medium green chillies, roughly chopped
- 1 teaspoon salt
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ½ teaspoon garam masala
- 1 teaspoon chaat masala
- 4 cups of oil, for frying
METHOD
- In a mixer, add all the ingredients and process until it’s a nubbly mixture. You can leave behind a few corn kernels to mix at the end for added texture.
- Heat up the oil in a pan while make bite sized balls of the corn mixture.
- Once hot enough, gently drop in the flattened balls into the oil and fry until golden brown.
- Remove with a slotted spoon, drain on a paper towel and sprinkle with chaat masala on top.
- Garish with few coriander or mint leaves and serve with a dipping side of sweet chilli or schezwan sauce.
ADDITIONAL NOTES
- You can test the heat of the pan with a wooden spoon or chopstick. Just insert the wooden part into the oil and if there are fast bubbles around the utensil, the oil is hot enough.
- You can also use frozen corn after thawing it a little.
