Ingredients Jump to Instructions ↓

  1. For the baskets

  2. 3/4 cup plain flour (maida)

  3. 1/2 pinch soda bi-carb

  4. a pinch of salt

  5. oil for deep-frying

  6. For the corn stuffing

  7. 1 packet frozen cream style corn or 1 1/2 cups boiled corn

  8. 1 onion, chopped

  9. 4 green chillies, chopped

  10. 1 tbsp lemon juice

  11. 2 tsp sugar

  12. 1 tbsp chopped fresh corriander (dhania)

  13. 2 tbsp oil

  14. salt to taste

Instructions Jump to Ingredients ↑

  1. Sieve the flour. Gradually add 1 teacup of water to it and stir well.

  2. Add the salt and soda. Let the batter stand for 20 to 30 minutes.

  3. Heat the oil very well.

  4. Take a heart-shaped pancake mould. Dip the mould in the hot oil.

  5. Remove from the oil and wait for a few seconds.

  6. Dip half the mould in the batter. See that the mould is properly coated by the batter.

  7. Dip the mould into the oil. After a few minutes, remove the batter basket with the help of a knife.

  8. Fry until crisp.

  9. Repeat until the batter is used up. Store the baskets in an air-light tin.

  10. Open the packet of corn and thaw in a coiander.

  11. Heat the oil in a vessel and fry the chopped onions for a little time.

  12. Add the corn, chillies, coriander, sugar, lemon juice and soft.

  13. Just before serving, fill the baskets with hot stuffing and sprinkle coriander on top.


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