Make crispy corn kofta in the rain, know the recipe

The real pleasure of eating corn comes only in the rainy season. Although now you can eat corn for 12 months, but the taste which is there in the rainy season does not come in frozen corn throughout the year. That’s why you must make crispy corn curry at home once during the rainy season. Corn curry is a traditional vegetable. Corn curry is also known as corn kofta curry in common language. So, if you are bored of eating regular vegetables, then make Bhutta Karara for your family members once. This recipe of Corn Kofta Vegetable is very easy.
Corn Crisp Ingredients
Corn – 750 grams
Gram flour – a little less than 1/2 cup
Finely chopped green chili – 2
Finely chopped coriander – 4-5 tbsp
Tomato – 350 grams
Ginger – 1 inch piece and 1 tsp grated separately
Oil – 2-3 tbsp
Cumin – 1/2 tsp
Turmeric – 1/2 tsp
Asafoetida – 1 pinch
Kashmiri red chili – 1 tsp or as per taste
Coriander powder – 1.5 tsp
Kasoori Methi – 1 tbsp
Salt – 1 tsp or as per taste
Ghee – 1 tsp
oil for frying
How to make crispy corn
First of all, make corn pakoras – Peel the corn, first wash it with clean water and then grate it and make a pulp out of it.
Take out half of the pulp in a bowl and leave half in the plate.
Add as much gram flour as the pulp is in the bowl and add little water to it and make a light thick batter.
Note- Beat this mixture well for at least 3-4 minutes, otherwise the pakoras will not become soft.
Add a little salt, 1 tsp grated ginger, finely chopped green chilies and coriander to this mixture and mix the mixture well.

• In this way the batter for pakoras will be ready.
  Now put oil in a pan for frying the pakoras and keep it on the flame to heat up. When the oil becomes medium hot, start frying the pakoras in it. After slowly making pakoras of all the mixture, take it out in a plate.
  How to make crispy gravy of corn
  Grind tomatoes, 2 green chilies and 1 inch ginger in a mixer jar.
  Now put 2-3 tbsp oil in the pan and heat it.
  Add 1/2 tsp cumin and 1 pinch of asafoetida in hot oil and fry lightly.
  Now put tomato paste in it and cook it while mixing it well in oil.
  Now add turmeric powder, 1 tsp Kashmiri red chili and 1.5 tsp coriander powder to this tempering and roast this spice on a low flame.
  When the masala is half cooked, add the remaining grated corn and 1 tbsp kasoori fenugreek and roast it in the masala.
  Note- Keep roasting the tempering while stirring it from time to time until the oil starts separating from the spices.
  When the spices are roasted, add 2 cups of water to it and mix well.
  Lastly, add salt to this gravy as per taste and if you like spicy food, then put 2 green chillies in this gravy after slitting it in the middle and let the gravy boil for 2-3 minutes.
  After the gravy boils well, add pakoras to it, cover and cook for 5 minutes. After 5 minutes add 1 tsp ghee to it, mix it well, turn off the gas and serve it with hot roti.