Cut the corn kernels off from the cob using a sharp knife

Boil the kernels for around 2 minutes and then drain and rinse under cold water. If using tinned corn, simply drain and proceed to the next step. If using frozen corn, thaw out or boil for 1 minute and rinse under cold water

Blend 1/3rd of the sweetcorn with the garlic, ginger, and chilli into a puree. You may need to add 1-2tbsp of water to the blender

Add the sweetcorn puree to the remaining sweetcorn in a mixing bowl

Then add the turmeric, chilli powder and coriander powder and mix once more

Heat up oil in a saucepan to around 180’C ready for deep frying

Right before frying, add the bicarbonate of soda and lemon/lime juice to the bhajia batter and mix to combine. The batter will immediately aerate and bubble

Fry the bhajias using around 1/2tbsp of batter each. These will immediately puff up and increase in size as they’re being fried. Fry till golden brown on one side, flipping the bhajias half way to ensure even cooking

Transfer the bhajias to a paper towel lined plate to drain off any excess oil

Roughly chop the tomatoes and garlic

Temper the dried daal, cumin seeds, coriander seeds and dried chillies in oil on a medium heat until the cumin seeds start to sizzle and ‘dance’ – this takes around 1-2 minutes

Then add the garlic and sauté for a further 1-2 minutes

Add the tomatoes and salt and mix for a minute or so until the tomatoes begin to release some liquid

Add the chilli powder and the jaggery or sugar and mix to combine

Cover the pan with a lid and cook for 5-7 minutes, add a splash of water midway through if the mixture appears to be drying out and catching

Allow the mixture to cool and then blend till smooth. You can remove the dried chillies prior to blending to reduce the heat if desired