Corn Pakoda

Ingredients 

• 1 corn on the cob, roasted
• Oil for deep frying
• 2 small onions
• 6-8 fresh coriander sprigs
• ½ cup besan
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• ½ tsp cumin powder
• ½ tsp coriander powder
• Salt to taste
• ¼ tsp carom seeds (ajwain)
• A pinch of baking soda
• Tomato ketchup to serve
• Green chutney to serve

Method

1. Carefully slice the corn kernels using a sharp knife. Separate the kernels using your fingers and transfer into a large bowl.
2. Heat sufficient oil in a kadai.
3. Meanwhile roughly chop onions and coriander and transfer them into the same bowl. Mix well.
4. Add besan, turmeric powder, red chilli powder, cumin powder, coriander powder, salt and carom seeds and baking soda. Add 3-4 tbsps water and mix well.
5. Slide in small portions of the prepared mixture into the hot oil and deep fry till golden brown and crisp. Drain on absorbent paper.
6. Serve hot with tomato ketchup and green chutney.