Corn Pakoda

INGREDIENTS

  For corn pakoda

• 3 corns
• 1 tsp coriander seeds
• 6-7 black pepper
• ½ tsp ajwain
• 2 tbsp corn kernels
• 1 medium-size chopped onion
• 2 green chili
• ½ tsp ginger
• 1 tsp dry mango powder
• Grounded masala
• Salt to taste
• ½ tsp sugar
• 1 tbsp yogurt
• ½ cup chopped coriander leaves
• ¾ cup gram flour besan
• 2 tbsp rice flour
• Oil for deep frying

For chilli chutney

• 50 gram or ½ cup green chilli
• ½ tbsp lemon juice
• ¼ tsp hing
• ¼ tsp turmeric powder
• Salt to taste
• ¼ cup peanuts

Method

1. Grind coriander seeds, black pepper, and ajwain into a coarse powder.
2. Grate the corn or coarsely ground with a grater.
3. Now add corn kernels green chili, chopped onion, ginger paste, dry mango powder, grinded masala, amchur powder, salt, sugar, yogurt, and coriander leaves. Mix well.
4. Add ¾ cup of besan and 2 tbsp rice flour. Stir well. If the batter is too thin then add a little more besan. The consistency of the batter should be medium.
5. Heat the oil in a pan on medium heat for deep frying.
6. Once hot drop a few pakodas at a time using your hand or two spoons.
7. After some time move them around for even browning.
8. Fry till it is golden brown from both sides.
9. Remove it to the wire rack using a slotted spoon.