Desi Corn Recipes

CORN PAKODA

Steps:

• 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.
• 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.
• 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 them 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.

DESI CORN

Steps:

• Boil the corn until it's almost cooked.
• Then mix the butter and salt in a bowl.
• Coat the corn in the butter mixture.
• Wrap in foil and bake or grill for about 5 minutes.
• Then unwrap, brush coat the corn with lime juice, sprinkle the paprika on top and grill without foil wrap for a few min until the kernels start to turn a golden colour.