One more of my favourites from Snehal (she is as crazy about cooking as I am ;-)). This is perfect for a cold rainy day with a cup of hot tea. It can also be served as starters.
Ingredients:
4-5 Corns (grated) Optionally you can use 1 1/2 cups of thawed frozen corn
2-3 tbsps Gram flour (Besan)
Salt as per taste
Red chilli powder, as per taste
2 tsps Jeera powder
Optional - 2 tsps paste of green chilli and garlic paste (roughly 2 small chillies and 4-5 garlic cloves ground with a little eater)
3 tbsps chopped coriander
Oil for deep frying
Method:
1. Add all the ingredients in the grated corns, and see the consistency of the batter. It should be of thick pouring consistency (bhajji batter), if it is thick than you can add very little water to bring out the consistency
2. Heat the oil in pan, and drop a tbsp of the batter in the oil first, if it splatters than add some more besan (it binds the bhajji’s). Once you get the correct consistency make bhajji’s and serve it with green chutney or tomato sauce
A variation
As a variation, you can omit the besan and use corn flour instead. Do not add any water to the ground corn, just add enough cornflour to bind the corn. Make balls of this and lightly flatten it and shallow fry in a pan to make corn cutlets. This can also be deep-fried.
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