Corn Pakora, Cheese Dip | Makai Ke Pakore

• 
• 

For preparing scrumptious makki ke pakore, we are using sweet corn kernels, or you can grate fresh corn to give that grainy, grated texture. Blend the sweet corn on pulse mode, scraping in between, making sure not to add water.
Transfer the mixture to a bowl and add whole kernels to give that crunch to these smooth pakoras.

• 
• 

For tadka, in a pan, temper asafoetida and mustard seeds until they pop. Then add cumin seeds, curry leaves, chopped ginger, and green chillies, and toss for a while. Add turmeric, red chili powder, and salt.
Add the corn mixture to the tadka and toss until the corn softens and becomes fragrant. After cooking for 4-5 minutes, add milk to make it more creamy, or you can use water. After the mixture thickens well, spread it on a plate and let it cool down.

• 

For the batter, take gram flour, red chili powder, salt, turmeric, dried fenugreek leaves, and freshly chopped coriander. Gradually add water while whisking to reach the optimal consistency.
Shape the mixture into balls, dip them in the batter, and fry them in hot oil until your perfect round pakoras are ready.
(For those who want to air fry, you can roll the batter-dipped balls in breadcrumbs.)

• 
• 

For the cheese dip, rub a cheese slice with your hands on a plate until it becomes spreadable, then transfer it to a bowl. Add chilli flakes, crushed black peppercorns, chopped garlic, salt, and hung curd, and whisk it all together. To adjust the consistency, add a dash of milk if required. For extra flavor, add toasted nigella seeds.