serves
2-4
prep
15 minutes
cook
15 minutes
difficulty
Mid
serves
2-4
people
preparation
15
minutes
cooking
15
minutes
difficulty
Mid
level
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episode • The Cook Up with Adam Liaw • cooking • 26m
G
episode • The Cook Up with Adam Liaw • cooking • 26m
G
Ingredients
- 2 corn cobs
- ½ small red onion, finely sliced
- 1-cm piece ginger, grated
- 1 small green chilli, sliced
- ¼ tsp garam masala
- ¼ tsp ground turmeric
- ¼ tsp Korean chilli powder
- 120 g (1 cup) besan (chickpea flour)
- 500 ml (2 cups) vegetable oil, for shallow frying
Chaat masala
- 2 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp Korean chilli powder
- 2 tsp fennel seeds
- 1 tsp black peppercorns
- 2 tbsp green mango powder (amchur powder)
- 1 tsp garam masala
- 1 tbsp salt
To serve
- 1 tbsp Branston pickle or Indian date chutney
- ¼ cup yoghurt
- 1 tomato, finely chopped
- ¼ small red onion, finely chopped
- ¼ cup coriander leaves and stalks, roughly chopped
Serves 2-4 as a snack.
Instructions
- Strip the kernels from the corn with a knife, then combine in a bowl with the onion, ginger, chilli, spices and chickpea flour. Add about 125 ml (½ cup) water and mix to a thick batter.
- Heat the oil in a small wok or saucepan to 175°C and fry spoonfuls of the batter for about 4 minutes or until golden brown. Drain on a wire rack placed over a tray.
- Meanwhile, to make the chaat masala, toast the spices in a dry frying pan together with the salt, then blend in a spice grinder to a coarse powder.
- Top the pakoras with a sprinkling of chaat masala, then a little Branston pickle (or date chutney), yoghurt, tomato, finely chopped onion and coriander leaves.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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