Corn Pakora

INGREDIENTS:

Corn kernels - 250 grams

Green chilli paste - 2 teaspoons

Ginger paste - 1 1/2 teaspoons

Chaat masala - 1 teaspoon

Coriander powder - 1 teaspoon

Fresh coriander leaves, chopped - 2 tablespoons

Gram flour (besan) - 5-6 tablespoons

Salt - to taste

Oil - to deep fry

METHOD:

Coarsely grind the corn kernels. Place the corn mixture in a large bowl. Add green chilli paste, ginger paste, chaat masala, coriander powder, coriander leaves, gram flour and salt. Mix well. Heat sufficient oil in a kadai. Drop small portions of the corn mixture and deep fry the pakoras till golden brown on both sides. Drain and place on an absorbent paper. Serve hot with green chutney.