1x 400g tin cooked kidney beans drained and rinsed
140gchickpea flour(besan)
2tbspplain flour
1/4tspbaking powder
Juice of 1 lemon
1green chillifinely chopped
1/2tspchilli powder
2clovesgarliccrushed
1tbspgrated ginger
2tbspcorianderfinely chopped
1tspsea salt
1/2tspsugar
Oil for deep frying
Instructions
To make the Makai Paka, first roast the sweetcorn over a flame on your gas cooker. You can also place it under the grill or on a barbecue until it has black spots all over. Allow to cool.
Strip the kernels from the cob and set aside.
In a large pan, add the water, coconut milk, chillies, garlic, turmeric and salt. Bring to a boil and add the potatoes and corn. Cover and simmer for 15 minutes. Add the lemon juice and coriander and remove from the heat.
To make the bhajiya, combine all the ingredients in a large bowl, crushing some of the beans between your fingers and keeping some whole.
Heat a wok or deep pan with oil to 160ºC/320ºF. Use a teaspoon to pick up the batter and another teaspoon to carefully push the batter off, into the hot oil. Cook for 2-3 minutes, turning and moving frequently until golden and crispy.
Serve the Makai Paka in bowls and top with the hot and crispy Maraghwe Bhajiya.