Tandoori Corn Fritters

About Tandoori Corn Fritters

Ingredients

• Whole corn kernels, boiled 2 cups
• Corn kernels, boiled and crushed ¼ cup
• Fun Foods Tandoori Mayonnaise 3 to 4 tbsps
• Oil for deep frying
• Breadcrumbs 3 to 4 tbsps
• Refined flour 2 tbsps
• Fresh coriander leaves, chopped 1 tbsp
• Salt to taste
• Black peppercorns, crushed to taste
• Green chutney for serving
• Tomato ketchup for serving

How to Make Tandoori Corn Fritters (Stepwise Photos)

Method

1. Heat sufficient oil in a deep pan.
2. Mix together corn kernels, crushed corn kernels, breadcrumbs, refined flour and coriander leaves in a bowl.
3. Add Fun Foods Tandoori mayonnaise and mix. Add salt and crushed peppercorns and mix well.
4. Drop in portions of tandoori corn kernel mixture directly into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
5. Arrange the fritters on a serving platter and serve hot with bowls of green chutney and tomato ketchup.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps