Corn and Chickpea Fritters with Cherry Tomato Salsa

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So get ready for another snack cum appetizer that's surely going to tantalize your taste buds. It's nutritious and absolutely yummy when served with hot dip and salsa. We all know the goodness of corn and chickpeas when it comes to supplement our body with vital nutrients. Fresh cherry tomatoes always make a good salsa and that's what we've done in this recipe. Do not hesitate to add more seasonal veggies in these fritters to make them more colorful and tasty. You can serve these fritters with cilantro or mint sauce. You can make the ball shape fritters instead of cooking the flat version. The latter method ensures that everything is cooked well from inside. Let's quickly make these fritters.

Corn and Chickpea Fritters with Cherry Tomato Salsa
Corn and Chickpea Fritters with Cherry Tomato Salsa
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Delicious corn and chickpea fritter with tangy salsa

Relish these scrumptious corn and chickpea shallow fried fritters which are served with tangy and flavorful cherry tomato salsa for added flavor and zing.

Preparation Time: 35 minutes
Cooking time: 30 minutes
Servings: 8

Ingredients:
  • 1 cup corn (soaked overnight)
  • 1 cup chickpeas (soaked overnight)
  • 300 gm cherry tomatoes (diced)
  • 1/4 cup tomato (finely chopped)
  • 1 big onion (finely chopped)
  • 2 green chilies (finely minced)
  • 1/4 tsp fresh ground pepper
  • pinch of paprika
  • 2 tsp lime juice
  • pinch of cumin powder (roasted)
  • cilantro for garnishing
  • refined oil for shallow frying
  • salt to taste

Instructions:

  1. Pressure cook both corn and chickpeas in about 1.5 liter water for about 20 minutes.
  2. Drain all the water and let them cool down.
  3. Mash both of them coarsely and mix with each other.
  4. Add chopped onion, tomato, green chili, ground pepper, paprika, cumin powder and salt in the mashed base.
  5. Mix everything evenly with your hands and make small flat rolls. If you want, you can make your preferred shape.
  6. Add lime juice and salt in cherry tomato slices and keep aside.
  7. Generously grease nonstick pan with refined oil and heat it on a medium flame.
  8. Shallow fry all the rolls from both the sides till they turn light pink.
  9. You can even cut them in smaller pieces before plating.
  10. Garnish with cilantro sprigs and serve hot with tangy tomato salsa.

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