Corn Pakoda

Ingredients:

Boiled corn kernels – 1 cup

Curry leaves – 10 (finely chopped)

Fennel seeds – 1 teaspoon

Besan – ½ cup

Rice flour – ¼ cup

Salt – ¾ teaspoon

Fennel seeds - ½ teaspoon

Chilli powder – ½ teaspoon

Turmeric powder – ¼ teaspoon

Method:

1. Grind the boiled corn kernels coarsely to a coarse texture in mixer grinder.
2. Add the rest of the ingredients to this and mix well. (no need to add water)
3. Heat oil, drop as tiny nibbles.
4. Fry till golden brown and drain onto paper towels.
5. Serve hot with tomato sauce/mint chutney as an evening snack.

Optional:

About 10 to 15 finely chopped mint leaves can also be added.