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- 1/3 cup
Bread - 3-4 slices
- 1/2 cup
- 1/2 cup
dal - 1/2 cup
- 2 (small, boiled and mashed)
- 3-4 tbsp (finely chopped)
- 3-4 (finely chopped)
- 1" piece (finely chopped)
- 1 (finely chopped)
juice - 2-3 tsp
Chat masala as required
Red Chilli powder
- 1 tsp (optional)
Salt to taste
Oil for frying
How to Make Corn-Peanut Fritters
Soak the corn in water for at least 4-5 hours. Pressure-cook with a little salt until the corn becomes soft. Grind the corn coarsely.
Roast the peanuts and channa dal and grind to prepare a coarse mixture.
Take the peanut-channa dal mixture in a bowl.
Add the corn, semolina, onion, potatoes, green chillies, ginger, coriander leaves, red chilli powder, salt, chat masala and lemon juice.
Dip the bread slices in water, then squeeze out the excess water. Add the slices to the mixture.
Add salt to taste. Mix well and roll the mixture into balls.
Flatten the balls a bit and deep-fry in a pan.
Place the fried balls in a bowl, sprinkle chat masala and red chilli powder.
Garnish with cheese and coriander leaves.
Serve hot with ketchup or chutney.
Bawarchi of the Week
Ramya is an ardent blogger who is known for her authentic Kannada recipes.