Corn bhajia

The best part about knowing a little bit of cooking is that you can whip up a dish that you have a sudden craving for at 4 pm. And trust me in spite of there being all kinds of good restaurants in the vicinity, none could provide me with hot deep fried bhajias at chai time! Also I had frozen corn lying in the freezer, threatening to perish. So I found and followed this maharastrian recipe of corn bhajias (the video is in Marathi which I happen to understand pretty well. Man, as long as they’re talking food, I will get pretty much any language on earth.) and they were crispy, crunchy and just what I had thought they would be.

For corn bhajias, you’ll need

1. 1/2 cup frozen corn, thawed
2. 1 onion, finely chopped
3. 1/2 cup besan (gram flour)
4. 3 tbsp of rice flour (I used brown rice flour, but white rice flour is perfectly fine)
5. 2 green chillies, finely chopped
6. 1 tsp freshly prepared ginger garlic paste
7. 1/2 tsp of whole jeera seeds
8. 1/2 tsp of whole coriander seeds
9. 1/2 tsp of baking soda
10. Salt to taste
11. Oil for deep frying

Take the oil in a deep-frying pan and while it’s heating up mix all the other ingredients, in a bowl. Add water (less than 1/4 cup) slowly -  a few drops at a time, till you have a thickish batter. Gently drop small roundles of the batter in hot oil. Fry evenly on both sides and keep on tissue paper so that it absorbs the excess oil.

Serve it with fried green chillies to get the roadside food effect (after you’re done with frying the bhajias, just deep fry 4-5 slit green chillies in the same hot oil for half a minute and sprinkle with salt. ) or ketchup or any chutney you like. They go perfectly with a cup of adrak chai.

This is my December 26th recipe for the one week recipe marathon from December 25th to 31st at Nupur’s One hot stove.

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