Google+
facebook twitter google plus pinterest blog More

Corn Pakoda Recipe

Now this time lots of sweet corn in market in chip price due to the real season. I have also brought some corns from market. Lot of recipe can made with corn like corn chat, corn pakoda, corn dosha etc. Yesterday evening I have made corn pakodas in snacks.

After eating these pakodas my husband impressed. He said that please share this recipe in your website, so that other readers of your website can use this recipe at home. It is a healthy and testy snack. Due to health consus I have added some chopped fenugreek leaves in it.

Ingredients:

2 cup sweet corn kernels (coarsely ground)corn pakoda
1cup chopped fenugreek leaves
1 tbsp grated coconut
1 chopped onion
3 finely minced green chilies
1 1/2 ” piece ginger(greated)
3 tbsp beshan (chickpea flour)
1 tbsp rice flour
1 tsp oil
oil for deep frying
1 pinch hing (asafetida)
2 tbsp chat mashala
salt as taste
2 tbsp chopped coriander leaves
tomato sause for garnishing

Method:

In a mixing bowl put the coarsely grounded corn. Add fenugreek leaves, grated ginger, chopped onion, salt, chopped green chilies, and grated coconut in it. Then add beshan, rice flour, chopped coriander leaves, one tbsp chat mashala and mix all the ingredients. Keep it aside. Now place a tadka pan on Gas stove. After heat the pan add one tsp oil. When oil will heat switch off the gas. Add pinch of hing (asafetida). Pour the hing oil in to the corn mixture. Then mix well all these things in the pan.

Heat the oil in a deep kadhai. Make some balls deep-fry those balls in middle flame till they turn into golden brown colour from all the sides. Then drain them on absorbent paper, so the extra oils are extracted. Prepare corn pakora with the rest of the mixture. Then take some pakodas in a plate, sprinkle some chat mashal on the pakodas and serve.

Garnish with chopped coriander leaves and tomato ketchup.

Both comments and pings are currently closed.

Comments are closed.