Corn pakoras with chaat masala

Ingredients

• 2 corn cobs
• ½ small red onion, finely sliced
• 1-cm piece ginger, grated
• 1 small green chilli, sliced
• ¼ tsp garam masala
• ¼ tsp ground turmeric
• ¼ tsp Korean chilli powder
• 120 g (1 cup) besan (chickpea flour)
• 500 ml (2 cups) vegetable oil, for shallow frying

Chaat masala

• 2 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 tbsp Korean chilli powder
• 2 tsp fennel seeds
• 1 tsp black peppercorns
• 2 tbsp green mango powder (amchur powder)
• 1 tsp garam masala
• 1 tbsp salt

To serve

• 1 tbsp Branston pickle or Indian date chutney
• ¼ cup yoghurt
• 1 tomato, finely chopped
• ¼ small red onion, finely chopped
• ¼ cup coriander leaves and stalks, roughly chopped

Serves 2-4 as a snack.

Instructions

1. Strip the kernels from the corn with a knife, then combine in a bowl with the onion, ginger, chilli, spices and chickpea flour. Add about 125 ml (½ cup) water and mix to a thick batter.
2. Heat the oil in a small wok or saucepan to 175°C and fry spoonfuls of the batter for about 4 minutes or until golden brown. Drain on a wire rack placed over a tray.
3. Meanwhile, to make the chaat masala, toast the spices in a dry frying pan together with the salt, then blend in a spice grinder to a coarse powder.
4. Top the pakoras with a sprinkling of chaat masala, then a little Branston pickle (or date chutney), yoghurt, tomato, finely chopped onion and coriander leaves.

Photography by Danielle Abou Karam.

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