2 cups fresh white corn kernels [ you can use frozen variety too]
1/2 cup raw peanuts, skinned & slightly roasted
3 scallions, finely chopped
3 Thai green chillies [adjust to taste]
1 fat garlic clove, minced
2 tbsp cilantro/parsley, finely chopped
1 tsp garam masala
1/2 tsp roasted cumin powder
1 tsp amchoor [dry mango powder]
1/2 tsp turmeric powder
1 tsp kasoori methi [dried fenugreek leaves]
6 tbsp besan/chickpea flour [ or as required to make a thick batter]
Salt to taste
Oil for frying [ I use canola]
Method:-
Using a mortar & pestle, coarsely crush the roasted peanuts.Set aside.
Keep 1/2 cup of corn kernels aside.
To the food processor jar, add 1-1/2 cups of corn and pulse 8-10 times.We do not need a paste, just a chunky mix.If using thawed,frozen kernels, you might need to add a tbsp of water while processing.
Transfer the kernels to a medium bowl.Add the crushed peanuts, remaining kernels,scallions,garlic, green chillies, cilantro & all the spices except salt to the bowl.With the help of the spoon, gently mix to combine.
Add the chickpea flour next and combine to make a batter.Since fresh corn kernels are very juicy, you will need to ration the flour quantity as per requirement.Start with 4 tbsp of flour.If the liquid from corn makes the mixture too wet, put in additional flour.
Heat oil on medium in a fryer /deep-frying pan/kadhai.The indian way of checking if oil is ready or not is by putting little batter in the heated oil; if it sizzles right to the top without turning brown, oil is ready.
Add the salt just before frying & combine.With the help of hand or a spoon, tip in small portions of the batter into the heated oil in a single layer.Do not overcrowd the pan.
Fry on medium heat, flipping in between for even cooking till the fritters are golden brown on all sides.
Remove with the help of a slotted spoon and drain on kitchen towels.Repeat the process for the entire batch.
Serve hot with mango-mint chutney [recipe below] and chai.
For the Mango Mint Chutney:-
Ingredients :-
1 cup green mango, cubed
1/2 cup fresh mint leaves, roughly chopped
1/4 cup cilantro leaves, roughly chopped
2 Thai green chillies [adjust to taste]
1/2 tsp roasted cumin seeds
Salt to taste
Method:- Put everything in a blender and churn till smooth.If needed, add a tbsp or more of water.Transfer to dry jars/bowls and keep refrigerated for up to 4 days.
