|Whole-wheat flour||6 Ounce (175 Gram)|
|Chick pea flour||3 Ounce (75 Gram)|
|Corn kernels/Canned sweet corns||1 Pound, cut off the cobs and drained (450 Gram)|
|Lemon||1 , juiced|
|Root ginger||1 Inch, peeled and grated (About 2.5 Centimeter)|
|Coriander/Parsley||7 Ounce, finely chopped|
|Oil||3 Tablespoon, made very hot|
|Natural yoghurt||2 Tablespoon|
|Soda bicarbonate||1⁄2 Teaspoon|
|Oil||2 Cup (32 tbs) (For Frying)|
Mix all the ingredients, except the oil, yoghurt and bicarbonate of soda, in a heatproof bowl.
Hear the 3 tablespoons of oil and when it is very hot pour it over the mixture in the bowl and fold in.
In a separate bowl, combine the yoghurt and bicarbonate of soda, then add it to the corn to bind the mixture.
Heat the oil for frying.
Form the mixture into little balls (about 1/2 tablespoon at a time) and deep fry a few at a time in the hot oil for about 1 -2 minutes, turning them with a slotted spoon.
Transfer to paper towels to drain.