Ingredients
• 5 cups or 500 g boiled corn kernels (about 500 gm)
• 1 cup onion, finely chopped
• 5 green chillies (adjust to taste)
• 2 tsp baking soda
• ½ cup de-seeded red tomatoes, chopped
• 1 cup fresh coriander, chopped
• 1 tsp ginger grated
• ½ tsp chaat masala powder
• ¼ tsp turmeric powder
• Salt to taste
• Black pepper
• Sparkling water chilled
• 400 g Tempura flour
• Mint chutney
Method
• Mix boiled corn with chilli, coriander, onion and tomato in a bowl.
• Season with salt, black pepper, chaat masala and turmeric powder.
• Add tempura flour into the mixture.
• Gradually add sparkling water to make the mixture turn into a semi thick batter.
• Make ball shape and fry in hot cooking oil until golden colour.
• Serve hot with mint chutney.
(Recipe courtesy: Chef Prasad Parab, Chef Architect, Dishkiyaoon Restaurant)
