A unique pakoda recipe as the roasted corn kernels are mixed together with gram flour and deep fried till golden and crisp. An amazing tea time snack!
CORN PAKODA
Ingredients
1 corn on the cob, roasted
Oil for deep frying
2 small onions
6-8 fresh coriander sprigs
½ cup Tata Sampann Fine Besan
½ tsp turmeric powder
½ tsp red chilli powder
½ tsp cumin powder
½ tsp coriander powder
Salt to taste
¼ tsp carom seeds (ajwain)
A pinch of baking soda
Tomato ketchup to serve
Green chutney to serve
Method
1. Carefully slice the corn kernels using a sharp knife. Separate the kernels using your fingers and transfer into a large bowl.
2. Heat sufficient oil in a kadai, meanwhile roughly chop onions and chop coriander and transfer both into the same bowl. Mix well.
3. Add Tata Sampann Fine Besan, turmeric powder, red chilli powder, cumin powder, coriander powder, salt and carom seeds and baking soda. Add 3-4 tbsps water and mix well.
4. Drop in small portions of the prepared mixture into the hot oil and deep fry till golden brown and crisp. Drain on absorbent paper.
5. Serve hot with tomato ketchup and green chutney.
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