PREPARATION

(For Corn Bhaji)

1. Take a pan, add 500 milliliters water, 300 grams sweet corns and mix it well.
2. Bring it to a boil. Boil for 5 - 7 minutes on medium heat.
3. Remove it from heat and drain the sweet Rons.
4. In a blender, add 150 grams boiled sweet corns and blend it into a paste.
5. In a bowl, add 150 grams boiled sweet corns, blended paste, 1 teaspoon ginger garlic paste, 1 teaspoon curry leaves, 1/2 teaspoon green chili, 40 grams rice flour, 50 grams gram flour, 1 teaspoon salt, 1 teaspoon red chili, 1/4 teaspoon turmeric, 1 teaspoon chaat masala, 1 teaspoon cumin powder, 1 teaspoon paprika, 1/4 teaspoon asafoetida and mix all the ingredients well.
6. Heat sufficient oil in a skillet and deep fry these until golden brown and crispy.
7. Drain it on an absorbent paper and keep aside.

(For Mint Chutney)

1. In a blender, add 15 gram mint, 2 tablespoons roasted peanuts, 1 tablespoon green chili, 1 teaspoon ginger, 1 teaspoon curry leaves, 1 teaspoon salt, 1 teaspoon cumin, 15 milliliters lemon juice, 45 milliliters water and blend it well.
2. Serve with prepared corn bhaji.