Prep 1 hr 25 mins
Cook 0 mins
This is actually a sweet-corn fritter (like many other things in India, it’s called a kebab). It’s true that you are not going to find fenugreek leaves or asafetida in too many supermarkets. It’s equally true that what is casually called corn fritters are properly named methi makai kebab, and “methi” means “fenugreek,” so you’d be making a mistake to leave it out. Omitting the asafetida — among the world’s most distinctive flavors — would also change the dish’s character for the worse. So make a special shopping trip and find these ingredients, which are sold in just about every market catering to a South Asian community.
- 1⁄4 cup dried fenugreek leaves
- 2 lbs corn kernels (frozen is fine, thaw it first)
- vegetable oil, as needed (high quality)
- 2 teaspoons grated ginger
- 3 -4 small green chilies or 1 jalapeno, seeded and minced
- 1 teaspoon asafoetida powder
- 1 teaspoon ground turmeric
- 2 teaspoons coarse salt
- Soak the fenugreek leaves in water for 2 minutes to soften; drain and discard the water. Put the corn and about 1/4 cup water in a food processor, and pulse until a creamy mixture forms. (Do this in batches if necessary.)
- Put a large skillet on medium heat and add 2 tablespoons oil. When it’s hot, add the ginger, green chilies or jalapeño and asafetida powder, and cook until fragrant, about 2 minutes, stirring occasionally. Add the corn, and bring to a gentle simmer, then add the turmeric, fenugreek leaves and salt. Reduce the heat to low, and cook, stirring occasionally, 50 to 60 minutes, or until most of the liquid has cooked off and the mixture is thick.
- Spread the corn evenly across a baking sheet to cool. Wipe the skillet clean.
- When the mixture is cool enough to handle, shape it into small patties. Return skillet to medium-high heat, and add enough oil to film the bottom of the pan. When it is hot, fry the patties until golden on both sides, about 3 minutes total, turning once. (Add additional oil as necessary.) Serve with chutney or yogurt.