CORN PAKODA

     CORN PAKODA

Corn Pakoda with step-by-step photo and video recipe.

This quick evening snack is prepared by grinding sweet corn along with few spices and then deep fried till golden brown and crisp.I come from a Punjabi family, married to a Jain family. 

Punjabis are known for making pakodas using everything. On the contrary I have been eating more pakora variety at my in-laws than at my Mom’s home.

My MIL makes pakoda or bhajji with every vegetable you can think of. I have learnt this corn pakoda recipe from her. 

We call it bhutte ke pakode or corn bhaji.

This is an easy and quick recipe of pakoda which makes for a great tea time snack. It is healthier than any packaged or junk food like biscuit or chips which we often serve during tea time.

 

 

The pakoda mix can be prepared before hand and you can fry them right before serving. It makes for a great party snacks or starter as well.

 

THIS RECIPE OF CORN PAKODA IS –

1. Easy & Quick to make
2. Deep Fried Recipe
3. Makes for a great tea- time snack or party starter
4. Gluten free and Vegan
5. Kid’s Friendly Recipe
6. No Onion No Garlic Recipe

 

HOW TO PREPARE FOR CORN PAKODA RECIPE –

Boil sweet corn cob and separate the corn from the cob or else use frozen corn.

Keep all the other required ingredients ready.

 

WHICH CORN IS BEST FOR MAKING BHUTTE KE PAKODE?

You can use either sweet corn or desi corn for this recipe. Though I personally prefer using sweet corn for pakora as it makes them softer and juicier.

If you prefer, you can also have a mix of sweet corn and desi bhutta for this recipe.

 

 

HOW TO MAKE BHUTTE KE PAKORE –

Grind sweet corn along with green chilli and cloves, do not use water here. Make a coarse mixture.

Transfer the coarsely grounded corn to a bowl. To it add all the remaining ingredients except oil. Mix everything together.

Deep fry in hot oil until golden brown.

 

THINGS TO REMEMBER WHILE MAKING CORN PAKODA –

1. Make coarse mixture of corn, it will give nice crunchy texture.
2. Use fresh and juicy corn to make soft pakodas.
3. Right before frying add 2 Tbsp of hot oil to the mixture, this will add moisture to the pakodas, making them soft from inside.
4. Use boil corn kernels or frozen one. Do not use raw corn.
5. Fry in a hot oil on a medium flame until golden brown.
6. Make sure to maintain the temperature of oil, it should not to be hot or too cold.
7. In case you want to serve later, do not add salt to the mixture and refrigerate the mixture in an air tight container. Add salt right before frying.
8. After adding pakodas to the oil, flip only after it turns golden brown from one side. Do not over flip else it will start to split in oil.

 

STEP BY STEP METHOD TO MAKE CORN PAKODA AT HOME –

 

MAKE CORN MIXTURE –

 

 

1. In a mixer jar, add together boiled corn kernels along with green chilli and cloves.

 

2. Add water as required, grind together to make coarse mixture.

 

 

3. Transfer the mixture to a mixing bowl.

 

 

4. To it add coriander leaves, asafoetida, turmeric powder, red chilli powder, coriander powder, grated ginger, gram flour (besan), rice flour, roasted fennel seeds and salt.

 

 

5. Give everything a nice mix.

 

FRYING PAKORAS –

6. Heat enough oil in a kadai to deep fry the pakodas.

7. Right before frying add 2 Tbsp of hot oil the corn mixture. Give it a mix.

8. Check the temperature by dropping a tiny piece of mixture to the oil, it should rise immediately.

9. Using a Tsp add mixture to the hot oil, on a high temperature.

 

 

10. Reduce the flame to medium and deep fry the pakodas till golden brown. Flip pakodas only one it is cooked from one side.

11. Do not over flip else it will start to split in oil.

 

 

12. Fry in batches until done. Drain excess oil on kitchen towel.

13. Serve hot with min coriander chutney, tamarind chutney and ketchup.

HOW TO SERVE CORN PAKODA –

Corn Pakodas makes for a great get-together or party snack. Serve it with hot tea along with mint coriander chutney and ketchup.

Alongside serve makka poha chivda, roasted makhane and mathris to make your tea-time party a hit.

Ingredients

• 250 gms Corn (Bhutta)
• 2 Nos. Green chilli
• 2 Nos. Cloves
• Water as required
• 4 Tbsp Coriander leaves
• 1 Tsp Grated Ginger
• 1 Tsp Turmeric Powder
• 1 Tsp Red Chilli Powder
• 1 Tsp Coriander Powder
• 4 Tbsp Gram Flour (Besan)
• 2 Tbsp Rice Flour
• Salt to taste
• 1 Tsp Roasted Fennel
• 1 Tsp Asafoetida
• Oil for frying

Instructions

Make Corn Mixture –

• In a mixer jar, add together boiled corn kernels along with green chilli and cloves.
• Grind together to make coarse mixture. Do not add water.
• Transfer the mixture to a mixing bowl.
• To it add coriander leaves, asafoetida, turmeric powder, red chilli powder, coriander powder, grated ginger, gram flour (besan), rice flour, roasted fennel seeds and salt.
• Give everything a nice mix.

Frying Pakoras –

• Heat enough oil in a kadai to deep fry the pakodas.
• Right before frying add 2 Tbsp of hot oil the corn mixture. Give it a mix.
• Check the temperature by dropping a tiny piece of mixture to the oil, it should rise immediately.
• Using a Tsp add mixture to the hot oil, on a high temperature.
• Reduce the flame to medium and deep fry the pakodas till golden brown. Flip pakodas only one it is cooked from one side.
• Do not over flip else it will start to split in oil.
• Fry in batches until done.
• Serve hot with min coriander chutney, tamarind chutney and ketchup.