This is a very simple little Indian snack. It looks way more complex than it actually is. You can have these on the table in 20 minutes! And you can have an empty plate within 3!
140g plain flour
1 teaspoon baking powder
2 teaspoons garam masala
1 teaspoon cumin seeds
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon melted butter (unsalted)
1 cup corn kernels
3 spring onions (chopped)
1 green chilli (finely chopped)
1/2 cup fresh coriander (chopped)
Vegetable oil (for frying)
Whisk together the egg, milk and butter and set aside. Mix together the flour, baking powder, cumin seeds, garam masala, salt and pepper. Pour in the egg mix and then beat into a thick lump free batter. Add more milk if it becomes too dough like. Mix in the corn, chilli, spring onions and coriander.
Heat a medium pan with about 4cm of oil until hot. Keep over a moderate heat. Take a lightly heaped teaspoon of the corn mixture and gently slide it off into the oil. Repeat with more being careful not to crowd the pan. Cook for 3-5 minutes (depending on how big you made them), turning once or twice until cooked through. Test one to see if it’s cooked in the centre and use this as your guide for how long they need. Take out with a slotted spoon and drain on paper towels. Repeat with the remaining batter mix.
Serve hot or at room temperature with a simple cucumber raita or a coriander yoghurt dip.
To make this take 1 cup natural yoghurt and blend in a food processor with 1 cup fresh coriander. Stir in 1/2 teaspoon salt and 1 teaspoon coriander powder.