Makki Ke Pakora
|Frozen corn kernels||2 Cup (32 tbs)|
|Onion||2 Tablespoon, minced|
|Minced ginger||2 Teaspoon|
|Green chili pepper||1 Small, minced|
|Cilantro||2 Tablespoon, minced|
|Ground cumin||1 Teaspoon|
|Egg||1 , well beaten|
|Baking soda||1⁄2 Teaspoon|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
Place all the ingredients, except the oil, in a mixing bowl and mix thoroughly.
If too thick and dry, add a little water to get the consistency of a thick paste.
Heat sufficient oil in a wok, or any other suitable pan for deep-frying, over high heat until a drop of corn mixture fries quickly.
Now drop in the mixture by the spoonful (6-8 at a time) and fry until deep golden in color.
Remove with a slotted spoon and place on paper towels to drain.
Serve hot with dahi pudina chutney.