Corn Pakoda

• Produce

  • 1 Coriander, fresh
  • 3 kernels cups Corn
  • 1 1/2 piece Ginger
  • 3 Green chilies
  • 1 Onion
  • 1 Sweet corn

• Baking & Spices

  • 1 tbsp Cornflour
  • 1 tbsp Rice flour
  • 1 Salt

• Oils & Vinegars

  • 1 Oil

• Other

  • Besan - 3 tbsps (chickpea flour

Found on sailusfood.com

Description

Ingredients

• sweet corn

Directions

• Method for making Corn Pakoda 1: Heat enough oil for deep frying in a heavy bottomed vessel on medium flame. 2: In a bowl, add the coarsely ground corn, finely minced onions, green chilies, ginger, fresh coriander leaves and salt and mix well. 3: Sprinkle besan, rice flour and corn flour over this mixture and mix well. Do not add water as the moisture from the corn will be enough to bind the mixture together. You should be able to shape small round balls out of the mixture. 4: Check if the oil is hot enough for deep frying by dropping a small piece of the corn mixture into the oil. If it sizzles and comes to the surface, the oil is ready for deep frying. 5: Slowly place a few corn balls (pakoda) into the hot oil and cook on medium flame. Do not crowd the vessel by adding more balls. Fry them till they reach a golden shade. 6: Drain them with a slotted ladle and place them on absorbent paper. Prepare corn pakora with the rest of the mixture. 7: Serve them warm with ketchup and chai. Tips   If required add more besan.   You can also add roughly torn curry leaves instead of coriander leaves or use both.