Mithila's Golden Corn and Spinach Pakoras

1.In a large mixing bowl, combine the fresh corn kernels and finely chopped spinach.

2.Add the chickpea flour, rice flour, cumin seeds, red chili powder, turmeric powder, garam masala, ginger-garlic paste, chopped green chilies, and salt to the bowl.

3.Mix all the dry ingredients with the corn and spinach until well combined.

4.Gradually add water to the mixture, stirring until a thick batter forms. The batter should be able to hold the corn and spinach together without being too runny.

5.Heat oil in a deep frying pan over medium heat. To check if the oil is hot enough, drop a small amount of batter into the oil; it should sizzle and rise to the surface.

6.Once the oil is hot, carefully drop spoonfuls of the batter into the oil, making sure not to overcrowd the pan.

7.Fry the pakoras until they are golden brown and crispy, about 4-5 minutes, turning occasionally for even cooking.

8.Using a slotted spoon, remove the pakoras from the oil and drain them on paper towels to remove excess oil.

9.Serve hot with green chutney or tamarind sauce for dipping.