If using corn on the cob, cut the corn kernels.
If using frozen corn then defrost.
In a pan, sweat chopped onions, garlic, corn kernels and chilies for 2 minutes.
Transfer this into a food processor with polenta, maida, besan, baking powder, baking soda, cumin powder and paprika blits to make a stiff dough. Add a little milk if to dry.
Shape this mix into small balls and deep fry until crispy brown.
Serve with a roasted bell pepper sauce.
For the Sauce:
Rub the red bell pepper with salt, pepper and olive oil. Roast in the oven at 180 degrees
Celsius or char on a grill.
Transfer into a bowl and cover with cling film.
This will crinkle the skin and make it easier to peel off.
Slice into two, de-stem and de-seed.
Using a food processor, puree the peppers along with garlic, salt, pepper, white pepper and
paprika into a thick luscious sauce.
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Key Ingredients: cloves, garlic, vinegar, milk, parsley, flour, polenta, salt, olive oil, red wine vinegar, bell pepper, vegetable oil, cumin seeds, refined flour, gram flour, paprika, all purpose flour, baking soda, baking powder, green chillies, onion, corn, red chilli