Corn Daal Fritters Recipe | Food Diaries | Chef Zarnak Sidhwa

Method:
1. In a mixing bowl, add 200 grams pigeon peas, 500 milliliters water and soak for 4 – 5 hours.
2. Now, in a another mixing bowl, add soaked pigeon pea, 150 grams sweet corn and transfer it to a blender and blend it until a smooth paste.
3. Then, transfer it to a mixing bowl, add 2 tablespoons garlic, 1 tablespoon ginger, 1 tablespoon green chili, 100 grams all purpose flour, 1 teaspoon salt, 1/2 teaspoon black salt, 1/2 teaspoon black pepper, 1 teaspoon all spice, 1 tablespoon lemon juice and mix well to combine.
4. Take some mixture on your hand and shape it into a tikki.
5. Heat some oil in a pan and shallow fry these until it turns golden brown and crispy from all sides.
6. Drain it on an absorbent paper.
7. Serve.

Method:
Mix flour, sugar, baking powder, baking soda, salt and oil. Add in yogurt and add ¾ cup water and knead to smooth and soft dough adding more water if required. Cover and rest for 2 hours or more. Pinch a ball sized dough and flatten. Sprinkle some black sesame seeds and coriander leaves. Gently roll to oval shape using rolling pin. Brush with water. Cook on a hot tawa. Flip the tawa upside down and cook kulcha directly on flame till they turn golden brown and puffs up. Gently scrape the kulcha from bottom and remove. Brush some butter. Serve immediately.