Baked Masala Bhutta Fritters
These baked corn fritters are a great way to enjoy fresh corn. They're seasoned with Indian spices and come out golden and crispy from the oven.
Ingredients
- 2 cups fresh corn kernels
- 0.5 cup gram flour
- 0.25 cup fine semolina
- 1 medium onion
- 2 green chilies
- 1 tablespoon finely chopped ginger
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon cumin powder
- 0.25 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon baking powder
- 0.5 cup plain yogurt
- 2 tablespoons fresh cilantro leaves
- 2 tablespoons vegetable oil
- 0.75 teaspoon salt
Instructions
- Preheat your oven to 190°C (375°F). Line a large baking sheet with parchment paper or lightly grease it with 1 teaspoon of vegetable oil.
- Take 1.5 cups of the fresh corn kernels and put them into a food processor. Pulse a few times until roughly crushed, but not a fine paste. Keep the remaining 0.5 cup of whole corn kernels aside.
- Peel and finely chop 1 medium onion. Finely chop 2 green chilies. Finely chop 1 tablespoon of fresh ginger.
- In a large mixing bowl, combine the pulsed corn kernels, the remaining 0.5 cup of whole corn kernels, 0.5 cup gram flour, 0.25 cup fine semolina, the chopped 1 medium onion, 2 green chilies, and 1 tablespoon finely chopped ginger.
- Add 0.5 teaspoon turmeric powder, 1 teaspoon coriander powder, 0.5 teaspoon cumin powder, 0.25 teaspoon red chili powder, 0.5 teaspoon garam masala, and 0.75 teaspoon salt to the bowl. Mix everything thoroughly.
- Stir in 0.5 cup plain yogurt and 0.5 teaspoon baking powder. Mix until just combined. The batter should be thick enough to form into fritters. If it seems too dry, add 1-2 tablespoons of water, one tablespoon at a time, until the desired consistency is reached.
- Divide the batter into 12 equal portions. Shape each portion into a small, flat round fritter, about 1 centimeter thick. Place the shaped fritters on the prepared baking sheet.
- Brush the tops of the fritters with the remaining 1 tablespoon of vegetable oil. Bake for 20-25 minutes, flipping them halfway through, until they are golden brown and cooked through.
- While the fritters are baking, wash and finely chop 2 tablespoons of fresh cilantro leaves.
- Remove the baked fritters from the oven. Arrange them on a serving platter and garnish with the chopped 2 tablespoons of fresh cilantro leaves. Serve hot with a side of green chutney or ketchup.