Corn pakoda recipe: If you get to eat hot and spicy food with evening tea, then it is something else. If you are bored by eating daily potatoes or onion dumplings, then now is the time to try something new. This time make Corn Pakoda – which is the best in taste, crisp in texture and very easy to make.
These snacks prepared from corn dumplings, ie corn seeds, are not only delicious but are also considered healthy. It does not take much time to make them and the simple ingredients present in the kitchen are ready in minutes. So let’s know how the delicious and instant prepared Corn Pakoda.
Corn Pakoda recipe content table
| Material | amount |
| Corn (corn) grains | 1 cup (boiled or frozen) |
| Gram flour | 2–3 tablespoons |
| Rice flour | 1 tablespoon |
| Onion (finely chopped) | 1 medium size |
| Green chili (finely chopped) | 1–2 |
| Coriander | a little |
| Turmeric powder | 4 teaspoons |
| chilli powder | ½ tsp |
| Coriander powder | ½ tsp |
| Garam masala | 4 teaspoons |
| Asafoetida | a pinch |
| Salt | In taste |
| Oil (to fry) | As required |
Corn Pakoda Recipe – Easy Way
If you are using fresh corn, first boil its grains or keep it in the microwave for 2-3 minutes so that they become a little soft. Now grind these grains lightly in the mixer. Keep in mind that do not make a full paste as some whole grains maintain crispness in pakoras.
Now add these coarsely ground corn in a large mixing bowl. Also add chopped onion, green chillies, ginger and coriander. Then add gram flour, rice flour and all dried spices – turmeric, red chili, coriander powder, garam masala, asafetida and salt as per taste.
Mix all the things well and prepare a thick mixture. Note that do not add too much water because onion and corn already have moisture. You can add 1-2 teaspoons of water if needed.
Now heat oil in a deep bottom pan. When the oil is heated to the medium temperature, make small dumplings with the prepared mixture and put it carefully in hot oil. Fry the dumplings on medium heat until golden and crisp.
Keep turning the dumplings in between so that they roast it evenly from all around. When the pakoras fry completely, take them out on the tissue paper so that the excess oil is absorbed.
How to eat Corn Pakoda and what to eat together
You can serve hot corn pakoda with green coriander chutney, sweet tamarind chutney or simple tomato sauce. These pakoras also look great with tea and have a great option in a party or family gate-together as also as starters.
If the weather is of rain or winter evening, then the taste of Corn Pakoda doubles.
Careful things to be noted while creating corn pakoda
Do not dilute the mixture too or else the pakoras will not be made well and can break. Do not heat the oil too much, otherwise the pakoras will burn from outside and will remain raw from inside.
If you want, you can also add grated paneer, kasoori fenugreek or a little ginger paste to increase the taste. Keeping the health in mind, they can also be made in the air fryer, although the taste of fried pakoras is different in the traditional way.
Kanklujan
Corn pakoda There is a perfect, quick and tasty snack that can be made on any occasion. Whenever you feel like eating something spicy, make them without more hassle and enjoy it with tea.
These pakoras who like everyone from children to elders will definitely be included in your regular snack list. So next time you think of making something special for evening tea, try Corn Pakoda – you will get fun of both taste and crispness.
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