• 2 medium zucchini grated coarsely (unpeeled)
• 3/4 cup corn kernels parboiled
• 1 large egg
• 1/4 cup maida
• 1/4 cup besan
• 1/2 tsp baking powder
• 3/4 cup buttermilk
• 1/2 cup cheddar cheese grated
• 1/2 tsp Freshly ground black pepper
• 2 tbsp chopped fresh cilantro
• 1/2 tsp Paprika powder (optional, I added because sister likes it spicy but have often made without it as well)
• 1/2 tsp mixed dried herbs
• Salt to taste
• Olive oil/butter for shallow frying

For the dip

• 1/2 cup mayonnaise
• 2 tbsp Harissa Paste adjust according to the heat you want
• 2 tbsp microgreens I used Mizuna but most microgreens will work here. If you don't have microgreens, add chopped parsley