Corn Bhaji
Servings - 3 - 4
INGREDIENTS
(For Corn Bhaji)
Water - 500 milliliters
Sweet corns - 300 grams
Boiled sweet corns - 300 grams, divided
Ginger garlic paste - 1 teaspoon
Curry leaves - 1 teaspoon
Green chili - 1/2 teaspoon
Rice flour - 40 grams
Gram flour - 50 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Turmeric - 1/4 teaspoon
Chaat masala - 1 teaspoon
Cumin powder - 1 teaspoon
Paprika - 1 teaspoon
Asafoetida - 1/4 teaspoon
Oil - for frying
(For Mint Chutney)
Mint - 15 grams
Roasted peanuts - 2 tablespoons
Green chili - 1 tablespoon
Ginger - 1 teaspoon
Curry leaves - 1 teaspoon
Salt - 1 teaspoon
Cumin - 1 teaspoon
Lemon juice - 15 milliliters
Water - 45 milliliters
PREPARATION
(For Corn Bhaji)
- Take a pan, add 500 milliliters water, 300 grams sweet corns and mix it well.
- Bring it to a boil. Boil for 5 - 7 minutes on medium heat.
- Remove it from heat and drain the sweet Rons.
- In a blender, add 150 grams boiled sweet corns and blend it into a paste.
- In a bowl, add 150 grams boiled sweet corns, blended paste, 1 teaspoon ginger garlic paste, 1 teaspoon curry leaves, 1/2 teaspoon green chili, 40 grams rice flour, 50 grams gram flour, 1 teaspoon salt, 1 teaspoon red chili, 1/4 teaspoon turmeric, 1 teaspoon chaat masala, 1 teaspoon cumin powder, 1 teaspoon paprika, 1/4 teaspoon asafoetida and mix all the ingredients well.
- Heat sufficient oil in a skillet and deep fry these until golden brown and crispy.
- Drain it on an absorbent paper and keep aside.
(For Mint Chutney)
- In a blender, add 15 gram mint, 2 tablespoons roasted peanuts, 1 tablespoon green chili, 1 teaspoon ginger, 1 teaspoon curry leaves, 1 teaspoon salt, 1 teaspoon cumin, 15 milliliters lemon juice, 45 milliliters water and blend it well.
- Serve with prepared corn bhaji.
