|1 can Kernel Corn||1 pinch Red Chilli Powder||Oil|
|1/4 cup Maida||1-2 drops Soy Sauce||Salt|
|1-2 Scallions||2 Green Chillies|
|1 small Capsicum|
Very finely chop the capsicum, green chillies and scallions including the green part.
Assemble them in a bowl and add the corn and maida.
Add salt, red chilli powder, soy sauce and 1/4 cup water and blend well into a thick batter.
In a shallow pan, heat 4-5 tbsp oil and drop the batter to shallow fry.
Use approximately 2 tbsp of batter for each frittata.
Lift to see if the bottom side has cooked and flip when it has turned golden.
Shallow fry both sides, remove and drain on a paper towel.
Serve hot with schezuan sauce/ketchup.