Corn Puffs

Side Dish

Recipe courtesy of Savoring India

Serves 6

  • 1¾ cups all-purpose (plain) flour 
  • 2 teaspoons baking powder
  • 1½ teaspoons salt
  • 1 teaspoon cumin seeds, roasted
  • 1 teaspoon garam masala 
  • ¾ cup milk
  • 1 egg, beaten
  • 1 tablespoon unsalted butter, melted 
  • 1 cup fresh or thawed frozen corn kernels
  • ½ cup thinly sliced green onions, including tender green tops
  • ½ cup minced red bell pepper
  • ½ cup chopped fresh cilantro
  • vegetable oil for deep-frying

Corn Puffs

Click image to enlarge



In a bowl, combine the flour, baking powder, salt, cumin, and garam masala. In a small bowl, whisk the milk, egg, and butter. Pour over the flour mixture.

Mix quickly to form a lump-free batter. Fold in the corn, green onion, bell pepper, and cilantro.

In a deep-fryer or large frying pan, pour oil to a depth of 1½ inches and heat to 375°F on a deep-frying thermometer. Using a teaspoon or a melon bailer, gently slip heaping spoonfuls of the batter, a few at a time, into the oil. Do not crowd the pan. Fry the puffs, turning occasionally, until they are golden, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain.

Keep warm in a low oven while you cook the remaining puffs in the same way.


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