Full written recipe for Corn Bhajiya
Prep time: 10-15 minutes
Cooking time: 15-20 minutes
Serves: 3-4 people
Ingredients:
CORN | भुट्टा 2 NOS.
SALT | नमक TO TASTE
RED CHILLI POWDER | लाल मिर्च पाउडर 1 TSP
GRAM FLOUR | बेसन 1 CUP
WATER | पानी AS REQUIRED
Method:
To make corn bhajiyas its very important to cut the corn in a certain way, if you use whole corn kernels then the bhajiyas might splutter & lose their shape while frying, so if you get corn kernels from the market then make sure you chop them roughly.
Take a whole peeled corn & cut it into two halves, then place the cut side down & cut the corn kernels by moving the knife from top to bottom, similarly cut all the whole corn.
Now add the corn kernels in a bowl, add salt & red chilli powder, then add gram flour in batches & mix well.
Further add a splash of water & mix it well again until the mixture comes together.
To fry the bhajiyas heat the oil until it gets moderately hot or reaches 170 C.
Further scoop out small portions of the mixture & drop them in the hot oil carefully, you can dip your hand in cold water before scooping if the mixture sticks to your hand.
Fry them over high flame for a minute without stirring them then turn down the flame to medium low & fry until they turn golden brown while stirring at regular intervals.
Once fried, transfer them into a sieve so that all the excess oil drips off.
Your crispy corn bhajiyas are ready, serve hot with sukhi chutney, fried & salted green chillies & masala chai.
Sukhi chutney
Ingredients:
GRAM FLOUR | बेसन 1 CUP
SALT | नमक TO TASTE
WATER | पानी AS REQUIRED
GARLIC | लेहसुन 5-6 CLOVES (UNPEELED)
SALT | नमक TO TASTE
GARAM MASALA | गरम मसाला A PINCH
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TBSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
Method:
To make the sukhi chutney you’ll need to make the chura first.
In a bowl add the gram flour, salt & gradually add water as required while whisking continuously to make a semi thick besan batter.
Once your batter is ready, dip your fingers in the batter & drizzle the batter over hot oil in thin streams, once the surface of the oil gets covered, bring the chura to one side of the pan using a spider & pour more batter into the oil similarly.
Fry the chura over medium flame until it gets crisp & light golden brown then transfer it into a sieve using a spider so that all the excess oil drips off.
Now add the garlic cloves into the spider & fry them by dipping the spider into the hot oil for a few seconds then transfer them into a bowl.
Further add the chura & garlic into a chopper along with salt, garam masala, spicy red chilli powder & kashmiri red chilli powder & grind it coarsely.
Your sukhi chutney is ready.
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Intro 0:00
Corn batter 0:59
Frying 2:36
Chutney 4:59
Plating 6:55
Outro 7:16