Spicy Corn Pakoras With Mango-Tamarind Chutney

Crisp and deeply seasoned, pakoras are Indian fritters that can be made from almost any vegetable. To emphasize the corn flavor here, fine cornmeal joins the more traditional chickpea flour — along with fresh corn. A ridiculously flavorful chutney, which is sweet, hot and a little sour, accompanies the dish. But a jarred version from the supermarket would certainly work in a pinch.

Ingredients

• ¼ cup chickpea flour
• ¾ cup all-purpose flour
• 1 cup fine cornmeal
• 1 and a half teaspoons kosher salt
• ½ teaspoon baking powder
• ½ teaspoon turmeric powder
• 2 ½ cups fresh corn kernels (about 6 ears corn)
• 4 tablespoons ghee, clarified butter or vegetable oil
• ½ teaspoon cumin seeds
• ½ teaspoon fennel seeds
• ½ teaspoon mustard seeds
• 1 teaspoon finely chopped fresh red or green chile, or 1/4 teaspoon cayenne
• ½ cup chopped scallions
• ½ cup chopped cilantro, tender stems and leaves
• 1 tablespoon grated ginger
• Vegetable oil, for frying
• Lime wedges
• Mango-tamarind chutney

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    764 calories; 46 grams fat; 10 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 6 grams polyunsaturated fat; 78 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 10 grams protein; 32 milligrams cholesterol; 935 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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16-18 pieces (about 4-6 servings)

Preparation

1. In a mixing bowl, combine chickpea flour, all-purpose flour, cornmeal, salt, baking powder and turmeric.
2. In a food processor, grind corn kernels to a rough purée. Add purée to flour mixture and stir well to make a stiff batter.
3. Put ghee in a small pan over medium-high heat. Add cumin, fennel and mustard seeds. When seeds are lightly toasted and begin to pop, pour mixture into the batter. Add chile, scallions, cilantro and ginger, and stir well. (Batter may be prepared several hours in advance.)
4. Pour vegetable oil into a cast-iron skillet to a depth of 1 inch. Heat on medium-high until oil looks wavy. Using two large soup spoons, carefully slip morsels of batter into the oil, working in batches if necessary. Adjust the heat so pakoras brown gently on one side, about 2 minutes. Turn pakoras and brown on other side, about 2 minutes more. Remove with a slotted spoon or spatula and blot on paper towels. Serve hot with lime wedges and mango-tamarind chutney, or another chutney if desired.

About 1 hour