Ingredients

• 1.5 cups - gram flour (besan)
• 5 to 6 - whole baby corn cobs
• 1 - tender sweet corn cob
• 5 - green chillies, finely chopped
• 2 tbsp - coriander leaves, chopped
• 1/4 tsp - turmeric powder
• 1/4 tsp - carom seeds (ajwain)
• 1/4 tsp - cumin seeds
• 3 to 4 pinches - asafoetida
• 1 tbsp - bread crumbs
• 1 tbsp - hot oil
• oil for deep frying

How to Make Bhutte Ke Pakode

• Grate both corns into a large bowl. Add chillies, coriander, seeds and bread crumbs.
• Add flour, salt, turmeric and asafoetida and mix well.
• Add a little water at a time to make a soft mixture.
• The batter should neither be watery nor too stiff.
• Add hot oil and mix well.
• Heat oil in a frying pan, till smoky.
• Drop in small dumplings and reduce heat.
• Fry till crisp and golden all over.
• Drain, serve hot with green chutney and sweet chutney or sauce.