Corn Pakoda | Makai Bhajiya
Corn Pakoda- a popular crispy fried snack made with corn kernels , flour and spices
Servings: 4 person
Calories: 228kcal
Ingredients
- 3 Corn cobs
- 1 CUP Gram flour / Besan
- 1/4 cup Rice Flour / Chawal Ka Atta
- 3 Green Chilies / Hari Mirch
- 1 inch Ginger / Adrak
- 1/2 cup Fresh Coriander / Cilantro / Hara Dhaniya chopped
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/3 tsp Asafoetida / Hing powder
- 1 tsp Red Chilli powder / Laal mirch powder
- 1/4 tsp Turmeric Powder / Haldi Powder
- to taste Salt / Namak
- pinch Baking Soda
- few Curry Leaves / Kadi Patta chopped
- 1 tsp Chaat Masala to sprinkle
Instructions
- Peel the corn cobs and shave them using a sharp knife.
- If using tinned corn or frozen corn then drain and wash them well.
- In a bowl add 3/4 quantity of corn kernels and add the rest of corn in a vegetable chopper along with the chopped green chilies and ginger and grind to make a coarse paste.
- Now add all the crushed corn, gram flour, rice flour and all the spices in the bowl except the chaat masala
- Mix every thing well and then add little water at a time to make a smooth medium thick batter.
- You can add some gram flour if it is not binding properly.
- Heat oil in a deep pan and drop pakoras using a spoon or fingers, don't over crowd the pan.
- After 2-3 minutes when pakora become firm to touch then flip and turn the side and fry from both the sides till they turn golden and crisp.
- Drain on a paper napkin to absorb the excess oil
- Serve hot with mint chutney or ketchup , sprinkle some chaat masala on top while serving.
Notes
Note-
- instead of rice flour you can use corn flour
- you can also add some finely chopped capsicum in it.
Nutrition
Calories: 228kcal | Carbohydrates: 41g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 152mg | Potassium: 484mg | Fiber: 6g | Sugar: 9g | Vitamin A: 429IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 2mg