Corn pakora are crisp and tasty fried corn fritters made with besan or gram flour, sweet corn, spices and herbs.
or two medium corn cobs
2 to 3
spring onions with greens
or 1 medium sized onion, chopped
red chili powder
garam masala powder
crushed black pepper
salt as required
or as required
chaat masala as required for sprinkling on the pakoras
oil for deep or shallow frying
Boil two medium corn cobs in a pressure cooker or in a pot.
Drain and let them cool. remove the corn kernels with a knife.
Should yield approx 1.5 cup corn kernels.
making corn pakoda batter
In a bowl, add corn kernels and 2 to 3 spring onions with their greens.
Next add ½ inch ginger (finely chopped) and 1 green chilli (finely chopped).
Add ¼ teaspoon red chili powder, ¼ teaspoon turmeric powder, ¼ teaspoon garam masala powder, 1 pinch asafoetida (hing), ¼ teaspoon crushed black pepper (optional), ¼ teaspoon fennel powder (optional) and salt as required. Mix well.
Now add 1.5 cups gram flour (besan). Add ½ cup water. mix very well. Make a smooth flowing batter of medium consistency.
frying corn pakoda
Heat oil in a kadai or pan.
Drop spoonfuls of the batter in medium hot oil and fry the pakoda till golden and crisp.
Remove the fried corn fritters with a slotted spoon and drain on paper towels to remove excess oil.
Serve them hot with green chutney, mango chutney or tomato sauce.
While serving, sprinkle some chaat masala on the corn pakodas.
full recipe -