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Methi Makai Kebab (Corn Fritters)

kept byabryan
recipe byThe New York Times

1/4 cup dried fenugreek leaves
2 pounds corn kernels (frozen is fine; thaw it first)
High-quality vegetable oil as needed
2 teaspoons grated ginger.
3 or 4 small green chilies
or 1 jalapeño, seeded and minced.
1 teaspoon asafetida powder
1 teaspoon ground turmeric
2 teaspoons coarse salt.



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