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Corn pakoras with chaat masala

Chaat is India’s favourite genre of snacking street food. It can be anything from nacho-like assortments of chutneys and yoghurt over fried breads, to more substantial versions with samosas or pakoras.

  • 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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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Stream free On Demand

Thumbnail of Fast Food

Fast Food

episode The Cook Up with Adam Liaw • 
cooking • 
26m
G
episode The Cook Up with Adam Liaw • 
cooking • 
26m
G

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
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Published 22 November 2023 3:22pm
By Adam Liaw
Source: SBS



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