I know I disappeared from the blogpshere without any notice but now I am back again. Just like a cricket batsman playing in the field waits anxiously for a century, I was waiting too but for some reasons or the other was just stuck at 99 for a long time, one month to be precise. All the time, I was away from this space I was busy socialising, had some guests at our place, so it was a time for fun, good time and good food. All the while I was wondering about what to post for my 100th post. I wanted to do a cake and had baked twice but believe me they were finished before I could click a DECENT picture of it. I wont miss it a third time and will post it soon.
Finally I have settled down for these Savoury Sweet Corn and Onion Pakodas.
You will need:
1 1/2 cup chickpea flour well sifted.
1 tbsp kasori methi.
1/2 tsp carom seeds.
Handful of coriander leaves chopped.
1/2 cup sweetcorn.
1/4 cup onion chopped.
1/2 tsp red chilli powder.
Salt to taste.
1/4 tsp baking soda.
1 tsp minced ginger.
2 green chilies finely chopped.
Water to make the batter.
Oil for frying.
Mix all the ingredients and add water little by little to form a thick batter of dropping consistency. Drop spoonfuls in hot oil and fry them till they are light golden in colour. Transfer them on a kitchen towel so that excess oil is soaked out.