Halwai April 24, 2018

Ingredients:

• 500 gms – sweet Corn (makai ke dane)
• 2/3 cup – besan (Bengal gram flour)
• 1/2 cup – oil
• 1 tsp – Cumin seeds (jeera)
• 1 tsp – Fennel seeds (saunf)
• 3 – medium Onions
• 6 – Green chillies
• 2-inch piece – Ginger (adrak)
• 6 Cloves – Garlic (lehsun)
• 1/2 tsp – Turmeric powder (haldi)
• 1 tsp – coriander (dhania) powder
• 2 tsp – chilli powder
• 1 tsp – Garam Masala
• 1 cup – coriander (dhania) leaves
• Salt to taste
• 1/2 cup – bread crumbs

Method:

  1. Chop the onions, ginger, garlic, green chillies, and coriander leaves.
  2. Cook the corn kernels in water or pressure cook them.
  3. Roast the gram flour in a pan.
  4. Heat oil in a pan, add cumin seeds, fennel seeds and chopped onions and sautee lightly.
  5. Add turmeric powder, coriander powder, red chilli powder, and garam masala powder.
  6. Stir to mix well. Remove from heat.
  7. Grind the cooked corn with this masala in a mixer, add chopped coriander leaves and salt.
  8. Add roasted gram flour and mix.
  9. Add bread crumbs and mix well to form a dough and make equal sized cutlets.
  10. Heat oil in a kadai and deep fry the cutlets till golden brown.
  11. Serve hot.