750 grams American corn kernels
1 packet chaat masala
1 packet coriander powder
1 bottle chilli garlic sauce
1 bottle crushed black peppercorns
100 grams cashew nuts
100 grams almonds
0.5 grams saffron
For faster preparation
Blanch the corn kernels for the pakora and
rice. Prepare the batter for the pakoras. Boil the rice. Make the kheer ready
and set in the refrigerator to cool.
How to go about it
Toss the rice with the spices and corn to
finish. Deep-fry small portions from the batter to finish the pakoras and
drain. Serve.
ConversionConversion EmoticonEmoticon