Vaghareli Corn Flautas with Chutney Crema
The corn in this recipe gets a punch of flavor by being sauteed in oil that has had spices bloomed in it. "Vaghar in Gujarati means to sauté, and is used to refer to oil that has had spices tempered in it," explains Hetal Vasavada. "This technique is also called chhonk, tadka, and poron, and has many other names in other Indian languages. Typically, vaghar is added to a dish after it's been done cooking (as with a dal). However, when you reverse the method and temper the oil and spices first and then add ingredients into it, it's referred to as vaghareli." For her inspired twist on Mexican flautas, Vasavada makes vaghareli makai (corn). The spiced kernels are combined with mild cheese, rolled up in tortillas, and deep-fried. Serve the flautas piled high with colorful garnishes alongside a ginger-lime avocado crema for a vibrant summer entertaining staple.