Corn Bonda

How to Prepare

1. Grate the corn kernels from 10 cobs into a large mixing bowl.
2. Add 2.5 cups of besan
3. 25 cups of rice flour
4. 5 tsp red chili powder
5. 5 tsp asafoetida
6. 5 tsp cumin seeds
7. 25 cups chopped coriander leaves, and salt to taste. Mix well.
8. Gradually add water (about 1.5-2 cups) to form a thick batter that can hold shape when dropped into oil.
9. Heat oil in a deep frying pan over medium heat.
10. Drop spoonfuls of the batter into the hot oil, frying in batches of 8-10 bondas at a time.
11. Fry until golden brown and crispy, about 3-4 minutes per batch, turning occasionally.
12. Remove with a slotted spoon and drain excess oil on paper towels.
13. Serve hot with coconut chutney or tomato ketchup.