A droolworthy snack thats absolutely easy to make, the Masala Sweet Corn Vada is just perfect to have with a cup of tea on a rainy day. It has a very unique taste and exciting mouth-feel, thanks to the combination of crushed corn with onions, capsicum and garlic paste. A touch of chaat masala accentuates the masaledar flavour of this vada, leaving a warm, tongue-tickling feel on your palate.
|Sweet corn kernels||1 Cup (16 tbs) (makai ke dane)|
|Besan||1/2 Cup (8 tbs) (bengal gram flour)|
|Rice flour||1/4 Cup (4 tbs) (chawal ka atta)|
|Finely chopped onions||1/4 Cup (4 tbs)|
|Finely chopped capsicum||1/4 Cup (4 tbs)|
|Finely chopped coriander||2 Tablespoon (dhania)|
|Garlic paste||1/4 Teaspoon (lehsun)|
|Chilli powder||1 Teaspoon|
|Turmeric powder||1/4 Teaspoon (haldi)|
|Lemon juice||1 Teaspoon|
|Oil||1 Liter (For deep frying)|
|Chaat masala||1 Teaspoon (for sprinkling)|
1. Combine all the ingredients in a deep bowl and mix well.
2. Heat the oil in a deep non-stick pan. Take a portion of the mixture, shape into a round and deep-fry a few at time till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
3. Sprinkle chaat masala evenly over the vadas.
4. Serve immediately with tomato ketchup and green chutney.