Easy & Crispy Corn Pakoda Recipe
Crispy golden corn pakodas are the perfect accompaniment to a warm cup of chai.
Ingredients: 1.5 cups fresh sweet corn kernels, ¾ cup besan, ¼ cup rice flour, 1 tablespoon finely chopped ginger, 2 green chillies, ½ cup finely chopped coriander leaves, ½ teaspoon carom seeds (ajwain), ¼ salt to taste, oil for frying.
Method : First, pulse half of the corn kernels in a blender until they are coarsely crushed, then mix them with the remaining intact kernels in a bowl. Add the besan, rice flour, coriander, carom seeds, ginger, chillies, and salt after that. To bind everything into a thick paste, thoroughly mix with just a tablespoon of water. Now, carefully drop a spoonful of the corn mixture into the oil that has been heated in a deep pan until it shimmers. Fry until the pakodas are incredibly crispy and have a deep, consistent golden brown colour. Serve hot after draining on paper towels.
