Crispy Corn Pakoda

  First, take the corn, remove the skin, and cut it into three pieces.

  Now boil enough water in a pan with some salt, and add the corn on the cob. I've used corn on the cob, if you want, you can also use frozen corn alos. But trust me, fresh corn tastes the best.

  Boil for 5 minutes.

  Now turn off the heat, remove the cobs from the hot water, and put them in a bowl of cold water for 5 minutes.

  After 5 minutes, remove the cobs and carefully remove the corn kernels with a knife.

  In a bowl, add corn kernels and 1 medium sized chopped onion.

  Add chopped green chillies, salt, turmeric, and red chili powder.

  Stir and mix very well.

  Now add besan (gram flour) and rice flour.

  Add water as required.

  Mix very well with a spoon.

  You need to make a smooth, flowing batter of medium consistency. So you can add water as required.

  If the batter becomes thin, add a few tablespoons of gram flour. If the batter looks thick, then add a bit of water.

  When the oil is medium hot, drop a spoonful of the corn pakoda batter carefully. Don’t overcrowd the pan while frying.When one side is firmed up and looks crisp, gently turn it over with a slotted spoon. Fry the second side till golden and crisp. You can turn them over a few times as needed so that the corn fritters are evenly fried.

  Remove the fried corn fritters with a slotted spoon and drain them on paper towels to remove excess oil.

  In the same manner, fry the remaining corn fritters with the rest of the batter. Regulate the heat as needed while frying.

  Sprinkle some chaat masala on the corn fritters.

  Serve the corn pakoda hot or warm with green chutney or tomato ketchup.