They have very little dough and a lot of filling, which is sure to please those who are watching their figure. And what a filling they are. It's a mixture of corn, chili, cilantro and green onions. It has an East Asian flavor to it. The sweetness of the corn blends with the tanginess of the chili and the freshness of the cilantro and onion. And all this is tied together with a soft, airy dough.
vegetable oil (olive, sunflower or any other neutral oil)
For the sauce
250gnatural yogurt
1/2-1red Chili
1/2lime(juice only)
3stalkscoriander
Instructions
Yogurt sauce
Measure 250 ml of yogurt and go.Cut chili lengthwise, cut out the core and pips with a knife.Cut it into long strips, cut the strips in half. Put it all together and cut into small pieces.Add it to the sauce.
Do the same with two or three stalks of cilantro. Squeeze out the juice of half a lime. And salt with a good pinch of salt.
Batter
Finely chop 2 stalks of green onion, two more stalks of cilantro and one more chili.Put aside.
Sift 100 grams of all-purpose flour and 1/2 teaspoon of baking powder into a bowl. Mix with a whisk.
Make a hole and beat an egg and add 4 tbsp of milk. Mix the batter.If the batter seems too dry, you can add a couple more tablespoons of milk, which I did. Add 2 tbsp of vegetable oil.Mix everything well.
Drain the corn and add 250 grams of corn to the batter and add the chili, onion and cilantro. Salt with one or two pinches of salt and pepper to taste. Stir.The batter is ready.
Heat a frying pan over medium heat, grease it with a little vegetable oil. Take the batter with a dessert spoon and place it in the pan.Try to achieve the same thickness and round shape. You can do this by tapping lightly on the batter in the pan with the edge of a spoon or by shaping the edges with the spoon. Cook for 1-2 minutes and flip with a silicone spatula.Let brown for another minute on the other side and remove from the pan. Repeat until the batter is done.