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.
