corn pakoda recipe | sweet corn pakora | corn bhajiya
easy corn pakoda recipe | sweet corn pakora | corn bhajiya recipe
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cup sweet corn kernels (boiled)
- ½ onion (thinly sliced)
- ½ cup besan / gram flour
- 2 tbsp rice flour
- ¼ tsp turmeric / haldi
- ½ tsp kashmiri red chilli powder / lal mirch powder
- 1 tsp ginger garlic paste
- ¼ tsp chaat masala
- pinch of hing / asafoetida
- few curry leaves (chopped)
- ¼ tsp salt
- oil for deep frying
Instructions
- 1
firstly, in a large mixing bowl take 2 cup boiled sweet corn kernels and ½ thinly sliced onion.
- 2
squeeze and mix well making sure corn is mashed well. alternatively, pulse in a mixi.
- 3
now add ½ cup besan, 2 tbsp rice flour, ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp chaat masala, 1 tsp ginger garlic paste, pinch of hing, few curry leaves and ¼ tsp salt.
- 4
combine and mix well without adding any water.
- 5
add more besan if required and form a dough.
- 6
now drop the corn pakoda mixture, making rough balls into hot oil.
- 7
stir occasionally, and fry on medium flame.
- 8
fry till the pakora turns crispy and golden. takes approximately 10-15 minutes.
- 9
finally, serve crispy corn pakoda with chutney or tomato sauce.