Elote Pakoras

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Ingredients:

• 1 red onion, thinly sliced

• 1 14oz can corn, rinsed and drained

• 1 serrano chili, finely chopped

• 2 tbsp chopped fresh cilantro

• 1 tsp salt

• 1/2 tsp red chili powder

• 1/2 tsp cumin seeds

• 1/2 tsp coriander seeds

• 1/2 tsp turmeric

• 1/2 cup chickpea flour

• 1/4 cup rice flour

• vegetable oil, for frying

• red chili powder, for garnish

Dipping Sauce

• 2 tbsp sour cream

• 1 tbsp cilantro chutney

• 1/4 tsp salt

• 1 tbsp water

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Instructions:

1. Add thinly corn, sliced onions, chilies, and cilantro to a mixing bowl.

2. Add the spices, then use your hands to mix and squish everything together. This will draw out the moisture from the veggies.

3. Add the chickpea flour and rice flour and mix everything together so that it’s a thick consistency. As the mixture sits, more water will release naturally from the veggies so no additional liquid is necessary.

4. Heat up your oil in a large frying pan or skillet on medium heat. Once the oil is hot, add about a tablespoon worth of the mixture gently into the pan. Place the pakoras about 1in apart, making sure not to crowd the pan.

5. When the pakoras are golden brown on one side, flip and cook on the other side. Should only take a few minutes.

6. Remove the pakoras from the oil and let drain on a paper towel.

7. When they are still warm, drizzle generously with the dipping sauce (or serve alongside) and sprinkle with red chili powder.

8. Serve immediately.