How to make Bhutte Ke Pakore - These corn pakore make an excellent snack with cups of hot tea or coffee.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : American Corn, Gram Flour

Cuisine : Indian

Course : Snacks and Starters

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Bhutte Ke Pakore Recipe Card

Bhutte Ke Pakore
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Bhutte Ke Pakore checkout American Sev Puri, Quick Corn Cups, American Sev Puri, Corn Cheese Balls . You can also find more Snacks and Starters recipes like Dahi kebab, Bhindi Kurkuri, Mutton Rolls, Cheesy Bread Pakora.

Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Bhutte Ke Pakore Recipe

  • American Corn crushed 2 cup

  • Gram Flour 1 1/4 tablespoons

  • Fresh coriander leaves chopped 3 tablespoons

  • Green chilli 1

  • Salt to taste

  • White pepper powder 1/4 teaspoon

  • Black salt (kala namak) 1/4 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Chaat masala 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Asafoetida 1/4 teaspoon

  • Ginger chopped 1/2 inch piece

  • Oil to deep fry

  • Green chutney to serve

Method

Step 1

Mix corn kernels, gram flour, coriander leaves, green chilli, salt, white pepper powder, black salt, turmeric powder, chaat masala, red chilli powder, asafoetida and ginger in a bowl, add sufficient water to make a thick batter.

Step 2

Heat sufficient oil in a kadai and drop a few spoonfuls of the batter and deep-fry till golden and crisp. Drain on absorbent paper. Serve hot with green chutney.