MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Corn Peanut Fritters With Mango Mint Chutney
Categories: Indian
Yield: 2 Servings

2 c Fresh or frozen white corn
- kernels
1/2 c Raw peanuts; skinned &
- slightly roasted
3 Scallions; finely chopped
3 Thai green chillies;
- adjust to taste
1 cl Garlic; minced
2 tb Cilantro or parsley;
- finely chopped
1 ts Garam masala
1/2 ts Roasted cumin powder
1 ts Amchoor (dry mango powder)
1/2 ts Turmeric powder
1 ts Kasoori methi (dried
- fenugreek leaves)
6 tb Besan (chickpea flour);
- or as required to make a
- thick batter
Salt; to taste
Oil; for frying

MMMMM---------------------MANGO MINT CHUTNEY--------------------------
1 c Green mango; cubed
1/2 c Fresh mint; roughly chopped
1/4 c Cilantro; roughly chopped
2 Thai green chillies;
- adjust to taste
1/2 ts Roasted cumin seeds
Salt; to taste

Using a mortar & pestle, coarsely crush the roasted peanuts. Set
aside. Keep 1/2 cup of corn kernels aside.

To the food processor jar, add 1-1/2 cups of corn and pulse 8 to 10
times. We do not need a paste, just a chunky mix. If using thawed,
frozen kernels, you might need to add 1 tb water while processing.

Transfer the kernels to a medium bowl. Add the crushed peanuts,
remaining kernels, scallions, garlic, green chillies, cilantro & all
the spices except salt to the bowl. With the help of the spoon,
gently mix to combine.

Add the chickpea flour next and combine to make a batter. Since fresh
corn kernels are very juicy, you will need to ration the flour
quantity as per requirement. Start with 4 tb flour. If the liquid
from corn makes the mixture too wet, put in additional flour.

Heat oil on medium in a fryer/deep-frying pan/kadhai. The Indian way
of checking if oil is ready or not is by putting little batter in the
heated oil; if it sizzles right to the top without turning brown, oil
is ready.

Add the salt just before frying & combine. With the help of hand or a
spoon, tip in small portions of the batter into the heated oil in a
single layer. Do not overcrowd the pan.

Fry on medium heat, flipping in between for even cooking until the
fritters are golden brown on all sides.

Remove with the help of a slotted spoon and drain on kitchen towels.
Repeat the process for the entire batch.

Serve hot with mango-mint chutney and chai.

Mango Mint Chutney:

Put everything in a blender and churn until smooth. If needed, add 1
tb or more of water. Transfer to dry jars/bowls and keep refrigerated
for up to 4 days.

Recipe by Sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
corn-peanut-fritters.txt>

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