Instructions

1. Cook the corn in water until tender. Drain and cool, then using a sharp knife, cut off the kernels.
2. Deseed the chilli and remove the veins - discard these, then finely chop the flesh. Slice the onion into small rings, chop the chives into a 3-5 mm pieces.
3. Lightly whisk the eggs.
4. In a large bowl mix the two versions of flour with the baking powder. Add the eggs and combine until you get a smooth batter. Add the chopped spring onions, chilli, chives, then mix in enough yogurt to get thick batter.
5. Heat the oil in a frying pan and add a few dollops of the batter, flattening them slightly with the spoon. Cook on each side for 2-3 minutes until golden brown.
6. Transfer them to a plate and repeat with the remaining batter.