Corn Pakoda Recipe
Corn pakoda recipe is an easy and quick snack with sweet corn and onions. This crispy corn pakoda tastes so good and can be made in no time. With the onset of monsoons and winter, these pakoda with masalai chai is the best ever snack time treat I could think of, do you like crispy snacks on rainy day too? Here is how to make crispy corn pakoda recipe with step by step photos.
- 1.5 cups sweet corn kernels or regular Indian corn kernels
- 1/2 teaspoon crushed ginger-garlic or ginger garlic paste
- 2 green chilies finely chopped
- 10 curry leaves
- 1 onion chopped
- 1/2 cup besan or chickpea flour
- 1/4 cup rice flour
- Salt to taste
- Oil for deep frying
Boil or steam the corn kernels until soft. Drain and pulse once or twice.
Add pulsed corn, chopped green chilies, crushed ginger garlic and curry leaves into a mixing bowl. Mix well
Add besan and rice flour. Season with required salt
Mix well without adding water.
Heat oil for deep frying. Once the oil is hot drop a small pinch of corn mixture to check the temperature of oil.
Pinch small balls and gentle slide in hot oil. Deep fry in medium flame until crispy and golden.
Drain excess oil and serve corn pakoda hot.