Indian Corn Pakoda Recipes

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:

• 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 FRITTER (INDIAN CORN PAKORA)

Steps:

• In a large mixing bowl add the corn kernels and red onion.
• Using your hand, squeeze and mash the vegetables through your fingers, mixing well and releasing corn milk.
• Add the Dry Ingredients to the vegetables, mixing well to form a wet, clumpy mixture. Add a tablespoon of water if needed to hold a scoop together (or tablespoon of chickpea flour if too loose) to fry.
• Heat vegetable oil in a large frying pan or saucepan (large enough to cook four pakoras at a time) over medium heat to reach 300°F.
• Use a 1/4 cup scoop and fry in batches of 4 to not over crowd and drop the oil temperature. Cook 3 minutes per side and golden brown. Drain on paper towel lined baking sheet and keep warm in oven (250°F ) while you finish frying remaining pakoras. Typically makes 12-14 pakoras.
• Serve hot and with tomato chutney, mint and coriander sauce or dipping sauce of choice.

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.