Just as I was thinking what to snack on with my evening coffee, I happened to bump into a recipe from the television: it was Vazhaipoo (Plantain Flower) cutlet. Residing in that part of the world where Plantain Flower is a definite rareity, I thought of an alternative and zeroed-in on Corn instead. Also, I've tried a lot of variations to make a healthier version.
Ingredients:
Serves four
2 cups Corn Niblets
2 cups Split Bengal Gram (Garbenzo Beans)
1 1/2 cup Onion - finely chopped
4-6 Green Chillies - finely chopped
1 inch Ginger - finely chopped
2 Garlic Cloves - finely chopped
1 cup Parsley - finely chopped
3 tsps Red Chilli Powder
Salt to taste
Saturated Oil as required
A pinch of Aesofatida (optional)
Method:
Soak the beans in water for about half an hour. Now grind the beans and make a semi-liquid paste, almost to the consistency of Dosa batter. In a mixing bowl, mix the paste with the corn niblets and salt. Leave the mixture in a steamer for about fifteen minutes or until cooked.
In a wok, add oil to fry the onions. Once the onions have turned transparent, add the chillies, garlic and ginger and stir fry. Add salt, aesofatida(if required) and Chilli powder and stir well. Now add the steamed mixture to the wok. Add the parsley and stir them all briefly. Do not let the mixture harden. Take it off the flame. The mixture by now should have taken the consistancy of Chappathi dough. Make small balls out of the dough and press it between your palms to give it a Tikki or Masala Vada shape.
Shallow fry the Kebabs/ Cutlets in a griddle or tawa. Fry till golden brown. Drain the excess oil and serve hot with your favorite dips.
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