INGREDIENTS
400 g corn kernels, cooked, 2 large onions, peeled and sliced thinly, 2 large green chillies, washed and chopped, 1 capsicum, chopped finely, 1 tsp crushed coriander seeds, ½ tsp red chilli powder, 1 tsp cumin powder, ¼ tsp turmeric powder, Black pepper, crushed, 50 gm rice flour, 100 gm corn flour, 1 egg white (optional), A pinch of cooking soda, 150 ml club soda (freshly opened), Oil for frying, Salt to taste
For the spice dust
2 tsp kasuri methi, ½ tsp red chilli powder, ½ tsp black salt
METHOD
For the spice dust
• Broil the kasuri methi and finely crush it into a powder.
• Add the chilli powder and salt and keep it in a bottle.
HOW TO PROCEED
• Add the sliced onions in a bowl, sprinkle some salt and let it stand for 15-20 minutes. Then drain it and squeeze the water out.
• Add corn kernels, chopped chillies, capsicum, coriander seeds, powder masalas as well as salt and black pepper to the onions.
• In another bowl, combine the rice and corn flours and add the seasoning to it.
• Beat the egg white and add to the flour mixture.
Mix in the cooking soda and club soda to make a semi-thick batter.
• Add just enough batter to the corn mixture till it coats the corn evenly.
• Heat oil in a deep frying vessel. When oil is medium-hot, drop the corn kernels in lumps and cook till just slightly coloured. Repeat till all the corn is used up.
• Just before serving, heat oil and fry the fritters till crisp and golden brown. Sprinkle spice dust on top.
