Made with pigeon peas and sweet corn, these corn daal fritters are best served with ketchup or any sauce of your own liking. Try it out at home

Watch this Masala TV video to learn how to make Corn Daal Fritters and Kulcha Recipes . This show of Food Diaries with Chef Zarnak Sidhwa aired on 31 October 2019.

If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our Website: https://www.masala.tv/

Corn Daal Fritters:
INGREDIENTS:
Pigeon peas 200 gm
Water 500 ml
Sweet corn 150 gm
Garlic 2 tbsp
Ginger 1 tbsp
Green chili 1 tbsp
All purpose flour 100 gm
Gram flour 40 gm
Salt 1 tsp
Black salt ½ tsp
Black pepper ½ tsp
All spice 1 tsp
Lemon juice 1 tbsp
Oil for frying

Method:
1. In a mixing bowl, add 200 grams pigeon peas, 500 milliliters water and soak for 4 - 5 hours.
2. Now, in a another mixing bowl, add soaked pigeon pea, 150 grams sweet corn and transfer it to a blender and blend it until a smooth paste.
3. Then, transfer it to a mixing bowl, add 2 tablespoons garlic, 1 tablespoon ginger, 1 tablespoon green chili, 100 grams all purpose flour, 1 teaspoon salt, 1/2 teaspoon black salt, 1/2 teaspoon black pepper, 1 teaspoon all spice, 1 tablespoon lemon juice and mix well to combine.
4. Take some mixture on your hand and shape it into a tikki.
5. Heat some oil in a pan and shallow fry these until it turns golden brown and crispy from all sides.
6. Drain it on an absorbent paper.
7. Serve.


Kulcha:
Ingredients:
Flour 2 cups
Sugar 1 tsp
Baking powder 1 tsp
Baking soda ¼ tsp
Salt ½ tsp
Oil 2 tsp
Yogurt ¼ cup
Water ¾ cup (to knead dough)
Black sesame seeds 4 tsp
Chopped coriander ¼ cup
Butter 2 tbsp (to brush)
Method:
Mix flour, sugar, baking powder, baking soda, salt and oil. Add in yogurt and add ¾ cup water and knead to smooth and soft dough adding more water if required. Cover and rest for 2 hours or more. Pinch a ball sized dough and flatten. Sprinkle some black sesame seeds and coriander leaves. Gently roll to oval shape using rolling pin. Brush with water. Cook on a hot tawa. Flip the tawa upside down and cook kulcha directly on flame till they turn golden brown and puffs up. Gently scrape the kulcha from bottom and remove. Brush some butter. Serve immediately.