Ingredients:

• 1.5 cups – gram flour (besan)
• 5 to 6 – whole baby Corn cobs
• 1 – tender sweet Corn cob
• 5 – green chillies, finely chopped
• 2 tbsp – coriander leaves, chopped
• 1/4 tsp – Turmeric powder
• 1/4 tsp – carom seeds (ajwain)
• 1/4 tsp – Cumin seeds
• 3 to 4 pinches – Asafoetida
• 1 tbsp – bread crumbs
• 1 tbsp – hot oil
• oil for deep frying

Method:

1. Grate both corns into a large bowl. Add chillies, coriander, seeds and bread crumbs.
2. Add flour, salt, turmeric and asafoetida and mix well.
3. Add a little water at a time to make a soft mixture.
4. The batter should neither be watery nor too stiff.
5. Add hot oil and mix well.
6. Heat oil in a frying pan, till smoky.
7. Drop in small dumplings and reduce heat.
8. Fry till crisp and golden all over.
9. Drain, serve hot with green chutney and sweet chutney or sauce.

Recipe courtesy of Saroj Kering