Corn Pakora

Directions

1. 1

   Add the corn to a large bowl with the scallions, cilantro, coconut, spices, and salt. Add the chickpea flour, 1/4 cup at a time. Combing the ingredients using one hand, lightly squeezing them together. The fresh corn should begin to release some liquid that will help create the batter.

2. 2

   Add the remaining flour and combine using your hands. Add about 2 tbsp of water to bring the mixture together. If it’s still dry, add an additional 1 tbsp at time until the mixture is soft and malleable, not wet.

3. 3

   In a pot, heat the oil over medium-low heat to 300F. Once the oil is hot, use a tablespoon to scoop out the dough and gently roll into the shape of a ball (it doesn’t have to be perfect). Add 5-6 pakora into the oil and cook for 2-3 mins until golden brown. Flip and cook for another minute. Drain on a paper lined plate.

4. 4

   Season with flaky salt. Serve with @brooklyndelhi spicy mango chutney