Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.