Pakodas are everyone’s favourite snack in monsoon and winter season, and you might have enjoyed a lot of them using different veggies.
Time: 35 minutes
- 2 cup frozen sweet corn
- 1/2 teaspoon ginger paste
- 3 tablespoon rice flour
- 1 small thinly sliced onion
- 2 sprigs curry leaves
- powdered turmeric as required
- 1 cup sunflower oil
- 1/2 teaspoon garlic paste
- 3 tablespoon gram flour (besan)
- 1/2 teaspoon garam masala powder
- 2 green chilli
- salt as required
- 1/2 teaspoon red chilli powder
- To prepare sweet corn pakodas, take frozen sweet corns and dip them well in a bowl of water. Rinse them in
- normal water for a minute and drain off the water. Pour water in a pan and place it over medium flame, cook
- the sweet corns in water until they become soft and tender. Once done, drain the extra water and pat them dry.
- Make sure there is no moisture in sweet corns. Then, take a blender jar and blend the sweet corns coarsely a
- few times. Blend it till all the corns are crushed properly. Now take a large bowl and transfer the sweet corns in
- Now, add chopped onion along with thinly sliced green chilies and chopped curry leaves. Mix them well with
- the corn paste. Now add gram flour, mix it with the mixture. Season it well with salt and garam masala.
- Then, add rice flour in the mixture along with red chilli powder. Mix the ingredients well to enhance their
- flavour. The mixture should look like a dough and not a batter. You can add more besan and rice flour to the
- mixture to attain a balanced consistency.
- Now, take a deep pan or kadhai and heat sunflower oil in it on medium flame. You can also use olive oil to fry
- corn pakodas. When the oil is hot enough, drop small portions of corn mixture by using a small spoon.
- Fry them until they become tender and golden brown in colour. Once done, take them out and drain the extra
- oil by using a tissue paper. Savour the sweet corn pakodas with hot tea/coffee and chutney.