Indian Corn Pakoda 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.

CRISPY CORN PAKODA (CORN FRITTERS)

Steps:

• Coarsely grind the boiled sweet corn kernels. Pulse in a mixer/blender for few times.
• In a large bowl, add the coarsely ground sweet corn, onions, green chilies, ginger-garlic paste, curry leaves, coriander leaves, turmeric, chat masala powder, jeera, besan, rice flour, and salt.
• Combine and mix well without adding any water. Add more besan if required.
• Now drop the corn pakoda mixture into the hot oil.
• Stir occasionally and fry on medium flame. Fry till the pakora turns crispy and golden brown in color. Note: takes approximately 10-12 minutes.
• Drain them on kitchen tissues. Finally, serve crispy corn pakoda with masala tea and ketchup.

CORN PAKODA

Steps:

• To make sweet corn pakoda, you can use corn on the cob or frozen corn.
• If using corn on the cob, cook them until soft. Scrape off the corn from the cob with a knife. If using frozen corn, just rinse them and drain very well. Make sure there is no moisture.
• Pulse them coarsely few times in a mixer jar or food processor. The mixture has to be coarse.
• Transfer to a mixing bowl.
• Add the rest of the ingredients except oil and mix. Adjust salt as needed.
• Heat oil in a deep pan for frying.
• Check if the oil is hot enough by dropping a small portion of the mixture. The dough has to rise without browning quickly.
• Drop small portions of this mixture to the hot oil.
• Fry until golden stirring often.
• Drain them on kitchen tissues. Serve sweet corn pakoda hot or warm.

INDIAN CORN PAKODA

Steps:

• Pour sweet corn into a food processor; pulse until coarsely chopped. Mix in chile peppers, onion, rice flour, besan, curry leaves, ginger garlic paste, garam masala, red chile pepper, cumin, turmeric, and salt.
• Heat oil in a deep-fryer or large saucepan. Drop small scoops of the corn mixture into the hot oil; cook until golden brown, about 2 minutes per side. Drain on paper towels.