Yield: 1 servings
|1 tablespoon||Gram flour; (1-3)|
|¼ teaspoon||Ground turmeric|
|2 tablespoons||Natural yogurt|
|1 tablespoon||Chopped fresh coriander|
|4||Fresh green chillies; de-seeded if wished|
|; and chopped|
|1||Cm; ( 1/2 inch) piece of|
|; fresh ginger,|
|Vegetable oil for frying|
Grate the corn into a sieve and leave to drain.
Meanwhile, put 1 tablespoon of gram flour and all the other ingredients, except the oil, in a bowl and season with salt.
Add the corn and mix well. If the mixture is too wet, add another 1-2 tablespoons flour.
Pour oil to a depth of about 5cm (2 inches) into a deep-fryer or large saucepan and heat until hot enough to brown a cube of bread in 30 seconds.
Shape the corn mixture into small balls and fry them, in batches if necessary, in the hot oil over a medium heat for 5-6 minutes until light brown. Drain on kitchen paper and serve hot.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.