Corn Pakoda Recipe

Ingredients:

Corn kernels: 3 cups, freshly grated (or) coarsely ground

Onion: 1 medium sized, finely chopped
Green Chillies: 3
Ginger: few finely minced
Fresh Coriander Leaves: 3tbsp
Besan: 3 tbsp
Rice Flour: 1 tbsp
Corn Flour: 1tbsp
Salt to taste
Oil for deep frying

 

 

Method:

Heat enough oil in a pan for deep frying.

Take a bowl, add the coarsely ground corn, finely minced onions, green chilies, ginger, fresh coriander leaves, salt and mix well.

Sprinkle besan, rice flour and corn flour over this mixture and mix well. Do not add water as the moisture from the corn will be enough to bind the mixture together. Prepare small round balls out of the mixture.

Check if the oil is hot enough for deep frying by dropping a small piece of the corn mixture into the oil. If it sizzles and comes to the surface, the oil is ready for deep frying.

Slowly place few corn balls (pakoda) into the hot oil and cook on medium flame. Fry them till golden brown.

Place them on absorbent paper.

Serve them warm with tomato ketchup.