I would say this is more of a national dish or may be snack or side dish... since in every part of the country make it and each person has their own way and style. Well this recipe is my style...more spice rich taste.....
Ingredients (A)
2 corn on the cobs, sliced
1 cm galangal
6 shallots
3 cloves garlic
2 red chilies (less or more according to your taste)
1 tsp corriander seeds
50 ml water
1 tsp sugar
Salt to taste
Ingredients (B)
2 tbsp self raising flower
Celery leaves and small stalk, sliced
Spring onion, sliced
Oil for frying
Method
- Put ingredient A in the blender, you can grind it coarse, medium or smooth according to your liking ( I prefer it coarse)
- Pour into a bowl and fold in the ingredients (B)
- Heat the oil in a wok or deep fat fryer, if you are concious of your healt you can just shallow fry, but the taste and texture won't be the same
- Put about 1 tbsp of mixture to form a ball, you can fry in batches until golden.
- Good to serve hot.
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