| | Preparation | : | 20 minutes | | Cooking Time | : | 50 minutes | | | | For the Baskets | | Plain Flour | : | 1 Teacup | | Soad bi-carb | : | Pinch (chitikedu) | | Salt | : | Pinch | | Oil | : | ½ kg. | | | | | For the corn Stuffing | | Frozen vream-style corn | : | 1 packet | | Cooked Corn | : | 2 teacups | | Chooped Onion | : | 1 | | Chopped Green Chillies | : | 4 | | Lemon juice | | ¼ cup | | Suger | | 2 tsp | | ChoppedFreshCoriander | | 1 tsp | | Oil | | 2 tsp | | Salt | | to Taste | |
| | | For the baskets | | | Sieve the flour. Gradually add 1 teacup of water to it and stir well. Add the salt and soda. Let the batter stand for 20 to 30 minutes. Heat the oil very well. Take a heart-shaped pancake mould. Dip the mould in the hot oil. Remove from the oil and wait for a few seconds. Dip half the mould in the batter. See that the mould is properly coated by the batter. Dip the mould into the oil. After a few minutes, remove the batter basket with the help of a knife. Fry until crisp. Repeat until the batter is used up. Store the baskets in an air - tight tin. | | | | For the Corn Stuffing | | |
| | Open the packet of corn and thaw in a colander. Heat the oil in a vessel and fry the chopped onions for a little time. Add the corn, Chillies, coriander, Sugar, lemon juice and salt. | | | | How to serve | | |
| | Just before serving, Fill the baskets with not stuffing and sprinkle coriander on top. | | |
