Corn Pakora

Ingredients

• 2 cups chickpea flour
• 1/2 cup rice flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher or fine sea salt
• 1/2 teaspoon garam masala
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 2 1/2-3 cups hot water
• 2 cups fresh or frozen corn kernels (, (if frozen, thaw on paper towel to drain excess moisture))
• 1 red bell pepper (, finely diced)
• 1 jalapeno pepper (, finely minced)
• 1 small red onion (, finely diced)
• Vegetable oil
• Green Chutney (, for serving)

Instructions

1. 1

   Combine the flours, baking powder, salt, and spices in a mixing bowl. Starting with 2 ½ cups water, add water and mix. If batter is too thick add more water, a little at a time. It should be a thick batter.

2. 2

   Heat a dry pan over medium-high heat. Cook the corn for a few minutes to dry it out but not brown it. Add to the batter along with the peppers and onion. Stir well.

3. 3

   Heat about ¼ inch of oil in a pan over medium heat until hot. Add the batter, ¹/₃ cup at a time and flatten. Cook for about 5 minutes per side or until golden brown and cooked through.

4. 4

   Serve with Green Chutney