Ingredients

1/3 cup besan

1/4 cup rice flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Handful of cilantro, finely chopped

1/3 cup water

2 cups grilled corn 

2 tbsp vegetable oil

Method

In a large bowl whisk together besan, rice flour, baking powder, salt, pepper, and cilantro. Add water and mix together with a  spoon until thick. Add the grilled corn and mix well with the flour mixture until all the kernels are well-coated.

Heat up a skillet over medium high heat and add some vegetable oil to the pan.

Using a 1/3 cup measuring cup, scoop corn mixture out and place into the skillet, gently pressing the mound down so it's flattened. Cook for 5 minutes on one side, or until it's browned, flip, and cook another 5 minutes, or until it's browned. Remove and repeat for all the other corn fritters.

Serve immediately.

2 fresh  red chiles de- seeded and chopped finely

2 medium garlic cloves, peeled and sliced

One 1-inch  piece of fresh ginger peeled and sliced

1/4 teaspoon ground turmeric

3/4 tsp sea  salt

2 tbsp ghee

1 1/2 tsps  mustard seeds

2 or 3 curry leaves

3 cups fresh corn kernels

1/2 cup roasted peanuts

2 tbsp  chopped cilantro

lemon or lime wedges

2 tbsp toasted sesame seeds

In a  mini food processor, grind the chiles, garlic, ginger, turmeric, and salt to a paste. Heat the ghee in a wide skillet. Add the mustard seeds and cook, stirring until they pop, and add the curry leaves. Stir in the corn kernels and cook a few minutes till they are tender.Stir in the peanuts, paste and cilantro and serve.