Corn Pakoda

A unique pakoda recipe as the roasted corn kernels are mixed together with gram flour and deep fried till golden and crisp. An amazing tea time snack! This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 05 Apr 2020 in Recipes Course

New Update

Main Ingredients	Corn corb, Oil
Cuisine	Indian
Course	Snacks and Starters
Prep Time	11-15 minutes
Cook time	6-10 minutes
Serve	4
Taste	Mild
Level of Cooking	Moderate
Others	Veg

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

Carefully slice the corn kernels using a sharp knife. Separate the kernels using your fingers and transfer into a large bowl.
Heat sufficient oil in a kadai.
Meanwhile roughly chop onions and coriander and transfer them into the same bowl. Mix well.
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.
Slide in small portions of the prepared mixture into the hot oil and deep fry till golden brown and crisp. Drain on absorbent paper.
Serve hot with tomato ketchup and green chutney.

#Tomato ketchup #Turmeric powder #Oil #Green chutney #Red chilli powder #Baking soda #Gram flour (besan) #Corn corb #Salt #Coriander powder #Onions #Cumin powder #Carom seeds (ajwain)