Cauliflower and Sweet Corn Kernel Pakoras

Okay this is it..I had the most boring day; nothing to do but just laze around and facebooking. Oh yes and may I add to that; nothing to EAT!! And so I had to make a change, drag my lazy numb feet to the kitchen, opened the refrigerator and stared at it for almost 10 minutes. Deciding what I should eat, there's bread (oh wait a minute; I ate that for breakfast, made myself a simple no-fuss egg-sandwich). Oh wait there's dhal curry (indian sambar) mum made; but no, that gives me gas! :D

I'm so choosy lah?? Well I was getting hungry by the hour and I told myself okay there's no such thing as a free lunch; thus I had no choice but get myself messy in the kitchen...a.k.a COOK!! And so with a little imagination which I lack at times, concocted a recipe using cauliflower and sweet corn kernels. Thus the PAKORAS was born..my malaysian version that is!!

Cooking Time: 30 mins
Serves: 6 persons

Ingredients:
100gms chick pea flour
100gms plain flour
100gms cauliflower florets (broken into bite size pcs)
50gms sweet corn kernals from a can
1 big red onion (diced finely)
1 tbs store bought fried onions
1 sprig curry leaves (chopped finely)
Salt to taste
Chilli flakes if desired
a pinch of light brown sugar
Liquid from the sweet corn kernels in can (or water just enough to make the batter light)
Oil (for deep frying)

Method:
1. Add all the ingredients into a big bowl and mix well.
2. Add enough water or corn liquid to make a thick batter that drops easily from a spoon.
3. Heat enough oil for deep frying in a pan or wok.
4. Test the heat of the oil by dropping a small amount of batter into the oil, it should bubble up immediately.
5. Scoop spoonfuls of mixture and drop into hot oil.
6. Fry till golden brown.
7. Serve hot with chutney or dips of choice.

The batter mixture

The soft chewy insides