Spicy Corn Pakoras With Mango-Tamarind Chutney

• 1/4 cup chickpea flour
• 3/4 cup all-purpose flour
• 1 cup fine cornmeal
• 1 and a half teaspoons kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon turmeric powder
• 2 1/2 cups fresh corn kernels (about 6 ears corn)
• 4 tablespoons ghee, clarified butter or vegetable oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon mustard seeds
• 1 teaspoon finely chopped fresh red or green chile, or 1/4 teaspoon cayenne
• 1/2 cup chopped scallions
• 1/2 cup chopped cilantro, tender stems and leaves
• 1 tablespoon grated ginger
• Vegetable oil, for frying
• Lime wedges
• Mango-tamarind chutney

1. In a mixing bowl, combine chickpea flour, all-purpose flour, cornmeal, salt, baking powder and turmeric.
2. In a food processor, grind corn kernels to a rough puree.
3. Add puree to flour mixture and stir well to make a stiff batter.
4. Put ghee in a small pan over medium-high heat.
5. Add cumin, fennel and mustard seeds.
6. When seeds are lightly toasted and begin to pop, pour mixture into the batter.
7. Add chile, scallions, cilantro and ginger, and stir well.
8. (Batter may be prepared several hours in advance.)
9. Pour vegetable oil into a cast-iron skillet to a depth of 1 inch.
10. Heat on medium-high until oil looks wavy.
11. Using two large soup spoons, carefully slip morsels of batter into the oil, working in batches if necessary.
12. Adjust the heat so pakoras brown gently on one side, about 2 minutes.
13. Turn pakoras and brown on other side, about 2 minutes more.
14. Remove with a slotted spoon or spatula and blot on paper towels.
15. Serve hot with lime wedges and mango-tamarind chutney, or another chutney if desired.

chickpea flour, flour, cornmeal, kosher salt, baking powder, turmeric powder, corn kernels, ghee, cumin seeds, fennel seeds, mustard seeds, fresh red, scallions, cilantro, ginger, vegetable oil, wedges, mango

Taken from cooking.nytimes.com/recipes/12602 (may not work)