Corn - 2 full size
Besan/Chick pea flour - 1 cup
Kasoori methi - 2 tea spoon
Onion - small, finely chopped
Green chili - 2, finely chopped
Ginger paste - 1/2 tea spoon
Coriander - finely chopped
Seasoning:
1/2 tea spoon - chili powder
1/2 tea spoon - coriander powder
1/2 tea spoon - turmeric powder
1/2 tea spoon - saunf
4-5 - cloves
5-6 black pepper [cloves and pepper are finely ground]
Salt as per taste
Oil for deep frying

Corn Pakora

1. In a bowl mix corn, besan, kasoori methi, chopped onion, chili and ginger paste with all seasoning. Continue mixing all above ingredients to make batter of thick consistency (water added if needed).
2. Heat oil in a kadhai to a moderate heat, spoon the batter with a table spoon into hot oil and deep fry till it turns crispy and light golden brown. Drain on a paper towel to remove excess oil.
3. Serve hot with chutney of your choice.
4. Note: As the corn available are soft and milky so the corn seeds can be easily removed with the help of a knife.
   Serves: 3-4 people
   Preparation time: 20 minutes