Chickpea flour acts as a flavorful binder in these Indian corn fritters from British Indian chef Romy Gill, whose promotion of West Bengali cuisine has earned her status as a Member of the Order of the British Empire. She serves these pakoras to her daughters, and they enjoy them with mint-and-cilantro chutney, or even ketchup on the side.
Featured in “The 2020 Saveur 100: 81-90.”
Yield: 3 Time: 20 minutes 1 cup fresh corn kernels (from 1–2 cobs) ½ cup thinly sliced red onion 1 Tbsp. coarsely chopped cilantro 1 tsp. Indian chile powder 1 tsp. ground coriander 1 tsp. cumin seeds Kosher salt ¾ cup chickpea flour ¼ cup sparkling water Corn or vegetable oil, for frying Mint-and-cilantro chutney or ketchup, for serving (optional) Instructions In a medium bowl, stir together the corn, onion, cilantro, chile powder, coriander, and cumin, and season to taste with salt. Sift the chickpea flour over the ingredients and toss gently. Add the sparkling water and use your fingers to mix, thoroughly coating the vegetables in the thin batter. Into a large, heavy-bottomed pot fitted with a deep-fry thermometer, pour the oil to a depth of 1½ inches and turn the heat to medium-high. When the temperature reads 340°F, working
