How to make Makai ke Pakode -
Makai or Corn ke Pakode are a simple snack but irresistibly tasty. The sweetcorn kernels giver a perfect texture
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sweetcorn kernels (makai), Oil (ऑइल)
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Chilled Veg Rolls Scotch egg Almond Flour Biscuits with Caramel Centre Cheese and Pistachio Truffles
Makai ke Pakode Recipe Card
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.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Makai ke Pakode Recipe
Sweetcorn kernels (makai) 1 cup
Oil to deep fry
Gram flour (besan) 4 tablespoons
Green chillies , finely chopped 1/2 teaspoon
Fresh coriander leaves paste , chopped 1 tablespoon
Fresh mint leaves , chopped 1 tablespoon
Turmeric powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Sugar 1/2 teaspoon
Lemon juice 2 teaspoons
Green chilli , fried to garnish
Method
Step 1
Heat sufficient oil in a kadai.
Step 2
Take sweetcorn kernels in bowl, add gram flour, green chillies, coriander leaves, mint leaves, turmeric powder, red chilli powder, salt, sugar, lemon juice and a little water. Add 1 tablespoon hot oil and mix.
Step 3
Drop small portions of the mixture into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
Step 4
Transfer the pakode into a serving bowl, garnish with a fried green chilli and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
