Crispy Corn Bhajiya

Pat the sweet corn dry. Lightly crush or pulse about half the kernels for better binding, leaving the rest whole. In a bowl, combine corn, green chilli, ginger, coriander, sesame seeds, red chilli powder, turmeric, cumin powder, chaat masala, and salt.

Add gram flour and rice flour. Mix well. The moisture from the corn should help bind the mixture. If needed, sprinkle only 1–2 teaspoons of water. The mixture should be thick, not runny.

Heat oil over medium heat.
Drop small portions of the mixture into the hot oil using your fingers or a spoon.

Fry for 3–4 minutes, turning occasionally, until the bhajiyas are deep golden and crisp.
Remove onto a paper towel.

Sprinkle a little extra chaat masala while they’re still hot.