Masala Sweet Corn Vada recipe with step by step photos
Method for Masala Sweet Corn Vada- Take a large mixing bowl and add the corn in it. Here, the corn is just coarsely crushed. It is raw and not boiled. This texture can be obtained by grinding the washed and drained corn kernels in a blender only for a few seconds.
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- To this, add the besan. Besan not only gives a distinct flavor but also helps in binding.
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- Now add the rice flour to ensure crispiness.
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- Now we will add the vegetables. For this I am adding finely chopped onions and capsicums but you can add other vegetables as well.
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- Add freshly chopped coriander to the bowl.
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- Add the garlic. I have used garlic paste, but you use finely chopped garlic as well. Both onion and garlic can be avoided to make this Masala Sweet Corn Vada jain.
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- Finally we will add the masalas. First the red chilli powder for a spicy kick. Alternately you can add finely chopped green chillies.
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- Now add the turmeric powder, lemon juice (for a slight sour taste) and salt.
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- Mix all the ingredients together carefully by hand. This mixture will not require any water as the corn itself has a lot of water. The mixture should be such that it has to hold its shape when deep fried.
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- Heat the oil in a deep non-stick pan and check for perfect temperature of the oil. Do a test run by first frying a very small lump of the mixture and if the mixture sinks to the bottom, the oil needs to be hotter.
- Take a little portion of the mixture, shape into a flat round in between your palms. If the mixture is too sticky you can grease your hands with a little oil and shape them.
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- Deep-fry a few at time till they turn golden brown in color from both the sides. Do not turn them over again and again, only 1-2 times or else they will break.
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- Drain on an absorbent paper.
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- Sprinkle chaat masala evenly over the vadas. A very similar South Indian vada is the Masala vada which you can make as well.
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- Serve immediately with tomato ketchup and green chutney or along with a piping hot cup of masala chai.
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Tips - Always check the temperature of the oil before deep frying anything. To do that, drop a small portion of the mixture into the oil. If it rises slowly, the oil is of the perfect temperature but if the mixture sinks to the bottom, it is still not how enough.