CORN PANCAKES WITH TOMATO MINT SALSA

CORN PANCAKES WITH TOMATO MINT SALSA

INGREDIENTS

CORN PANCAKES
Maida / Refined flour	1 cup
Makai ka atta / corn meal	1 cup
Sweet corn kernels boiled	½ cup + ¼ cup
Milk	1 cup
Salt	T.T.
Pepper pdr	T.T.
Red chilli flakes	1 tsp
Baking pdr	½ tsp
Egg	1 no
Butter	As req.
TOMATO MINT SALSA
Onion finely chopped	1 no small
Capsicum finely chopped	1 no
Tomatoes deseed and finely chop	4 nos
Mint leaves torn or shredded	2 tbsp
Coriander leaves finely chopped	1 tbsp
Lemon juice	2 tbsp
Salt	T.T.
Pepper pdr	T.T.
Green chillies minced	2 nos
Garlic finely minced or grated	¼ tsp

METHOD:

TOMATO MINT SALSA

1.       Mix together all the ingredients for the salsa.

2.       Chill in refrigerator till further use.

CORN PANCAKES

3.       In a bowl mix together the cornmeal, refined flour, salt, Pepper, chilli flakes and baking pdr.

4.       To ½ cup corn add ½ cup milk and grind it to form a smooth paste.

5.       Beat the egg along with the remaining ½ cup milk.

6.       To the flours add in the ground corn paste, egg milk mixture, ¼ cup corn kernels and whisk it all in.

7.       Beat well to create a thick batter.

8.       In case you feel the mix is too dry then add in a little more milk to get a thick batter consistency.

9.       Heat little butter just enough to grease the base of a small pan.

10.   Pour a ladleful of the batter in it.

11.   Allow the pancake to firm up and turn golden brown at the base.

12.   Flip over and cook the other side too.

13.   Serve the hot pancakes with the tomato mint salsa heaped on top.

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