Recipes
Corn Pakoda Recipe
Prep Time | 5 minutes |
Cook Time | 25 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
- 1 ½ cups sweet corn kernels
- 1 tsp ginger garlic paste
- ½ tsp cumin or jeera
- 2-3 tbsps besan/ gram flour / senaga pindi
- 2-3 tbsp rice flour or corn flour
- ½ tsp garam masala
- 1 small Onion thinly sliced
- 2 Green chilies
- 1-2 sprigs curry leaves or pudina or mint
- Salt as needed
- 1/8 tsp turmeric or haldi
- ½ tsp red chili powder
- Oil for frying as needed
Ingredients
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Instructions
For corn pakoda
- To make sweet corn pakoda, you can use corn on the cob or frozen corn.
- If using corn on the cob, cook them until soft. Scrape off the corn from the cob with a knife. If using frozen corn, just rinse them and drain very well. Make sure there is no moisture.
- Pulse them coarsely few times in a mixer jar or food processor. The mixture has to be coarse.
- Transfer to a mixing bowl.
- Add the rest of the ingredients except oil and mix. Adjust salt as needed.
To make sweet corn pakoda
- Heat oil in a deep pan for frying.
- Check if the oil is hot enough by dropping a small portion of the mixture. The dough has to rise without browning quickly.
- Drop small portions of this mixture to the hot oil.
- Fry until golden stirring often.
- Drain them on kitchen tissues. Serve sweet corn pakoda hot or warm.