CORN SPINACH VADA

Monsoon & corn are official partners. As soon as rainy season starts, corn comes on top of list when hunger strikes. When it’s drizzling, long drive, music & hot & spicy corn makes the day perfect.
Just like corn, rains remind us of Pakodas. Here I have made double fried (It’s okay sometimes 😜) crispy vadas from corn & spinach.
Ingredients:
1 cup boiled corn kernels
1 cup finely chopped spinach
2 onions finely chopped
3 green chillies finely chopped
6-8 garlic finely chopped
1″ ginger finely chopped
1/2 cup soji ( semolina)
2 tbsp gram flour
2 tbsp rice flour
1 pinch asafoetida
1 tsp red chilli powder(optional)
Oil for frying
Salt to taste.

Method:
1. Roughly grind corn kernels.
2. Add rest of all ingredients & mix well. If needed add little water.
3. Now in a hot oil make lemon size pakoda & fry it.
4. Once it become warm press between palms & make flat like tikkis. Then again fry it till it becomes crispy.
5. Serve hot with chutney, ketchup or tea-coffee.
Notes:
1. Can replace or add coriander with spinach.
2. If you don’t wish to fry twice, make small size pakoda & fry it on medium heat.