Crispy Corn Pakodas

Ingredients

For Corn Pakoda
  • 2 Corn
  • salt to taste
  • ¼ teaspoon turmeric powder
  • 1 teaspoon kashmiri red chilli powder
  • 1 teaspoon amchoor powder
  • ½ teaspoon chaat masala
  • 1 teaspoon coriander powder
  • 1 teaspoon fresh ginger
  • 1 teaspoon green chillies
  • 2 tablespoons fresh coriander
  • 1 cup besan/gram flour
  • water if required
  • oil for frying

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making Corn Pakoda

  1. Remove all the corn kernels.
  2. Now add them to a bowl along with all the dried spices, grated ginger, green chillies and mix well.
  3. Now add fresh coriander and besan in two batches and mix well, add a splash of water if needed. The mixture should not be very watery; it should have a thick consistency.
  4. Heat oil in a kadai and drop some mixture of the corn pakoda into the oil and fry all the pakodas on medium heat for 4-5 minutes or till they get crispy and golden brown colour. Do not fry on high heat; otherwise, it will remain undercooked in the centre.
  5. Sprinkle some dry garlic chutney we prepared on the pakodas and serve hot.

Recipe Notes

  • Do not add too much water, or else the pakodas will not turn out crispy.
  • Do not fry on high heat.

Ingredients

For Instant Dry Garlic Chutney
  • 2 tablespoons raw peanuts
  • 5-6 dried red chillies
  • 25-30 garlic cloves
  • 1 cup boondi
  • 1 tablespoon Kashmiri red chilli powder
  • salt to taste

Steps In Making Instant Dry Garlic Chutney

  1. In a pan, dry roast peanuts for 1 minute.
  2. Now add the dried red chillies and garlic and roast for another minute.
  3. Once done, let the mixture cool down, add it to a mixture grinder and grind on pulse mode till it gets a coarse texture. Now add boondi, Kashmiri red chilli powder and salt and grind again.
  4. The dried garlic chutney is ready.

Recipe Notes

  • You can adjust the red chilli depending on how spicy you want it.
  • Grind on pulse mode, else it will get a paste-like texture.
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