Fresh Corn 2
Onion 1 small
Corn Flour as required
Coriander Powder 1/2 tsp
Green Chiles 2
Cilantro few sprigs
Salt to taste
Oil for deep frying
Method of preparation:
Remove the husk, silk and chop off the corn kernels into a bowl.
Mash them a little if they are soft else grind them a little without making into a paste.
Peel, wash and finely chop onion.
Remove stems, wash and finely chop green chiles.
Wash and roughly chop cilantro.
In a mixing bowl, combine mashed fresh corn kernels, chopped onion, green chiles, coriander powder, cilantro, a tsp of corn flour and salt into a somewhat tight paste. Add little more corn flour if required.
Take 2 inch sized ball out of above corn mixture and flatten it a little with the fingers.
Heat oil in a wok on medium high heat.
Slowly drop the flattened corn mixture balls into the hot oil until the wok is full.
Deep fry them until golden brown on both the sides.
Drain on absorbent paper and repeat the same with remaining mixture.
Serve hot with tamarind chutney.
Notes: Try to use as little corn flour as possible.