Vegetarian Cuisine


This recipe utilizes chick pea flour and whole wheat flour with corn for a tasty snack item. Can be served with chutney. Makes 24-30 small fritters.


• 1 ½ cups whole wheat flour
• ½ cup chick pea flour (besan flour)
• 2 ¼ cups fresh corn kernels (cut off cobs) or canned corn kernels, drained
• 4-6 fresh green chilies (optional)
• ½ teaspoon turmeric
• 1 teaspoon salt
• ¼ teaspoon pepper
• Juice of 1 lemon
• 1 inch piece of fresh ginger root, peeled and grated
• 1 bunch of fresh cilantro or parsley, finely chopped
• 3 tablespoons oil, plus oil for frying
• 2 tablespoons yoghurt (plain)
• ½ teaspoon baking powder


1. Mix all ingredients, except oil, yoghurt and baking soda in a heatproof bowl.
2. Heat the 3 tablespoons of oil and when it is very hot pout it over the mixture in the bowl and fold in.
3. In a separate bowl, combine yoghurt and baking soda. Add to the corn and flour mix to bind the batter.
4. Heat oil for frying and form batter into little balls about 1/2 tablespoon at a time. Fry a few at a time in hot oil for 1 -2 minutes, (can be deep fried) turning them with a slotted spoon. Transfer to paper towels to drain.
5. Any vegetable may be substituted for or added to the corn. Chop the vegetables in small pieces. As option, add cheese or tofu to the fritter batter.

This recipe is an edited contribution for the Sivananda Gurugram, sourced from The Yoga Cookbook: Food for Body and Mind – Recipes from the Sivananda Yoga Vedanta Centres” 1999.

Man can become God or Brahman even while he is in body. – Sri Swami Sivananda

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