Corn Pakoda Evening Snacks

Corn Pakoda
Prep time: 15 min
Cook time: 20 min
Serves: 5
Main Ingredients:

• sweet corn
• Ingredients
• Corn kernels - 3 cups, freshly grated or coarsely ground
• Onion - 1, medium sized, finely chopped
• Green chilies - 3, finely minced
• Ginger - 1 1/2 " piece, finely minced
• Fresh coriander leaves - 3 tbsps (finely minced)
• Besan - 3 tbsps (chickpea flour)
• Rice flour - 1 tbsp
• Cornflour - 1 tbsp
• Salt to taste
• Oil for deep frying

Method

• Heat enough oil for deep frying in a heavy bottomed vessel on medium flame.
• In a bowl, add the coarsely ground corn, finely minced onions, green chilies, ginger, fresh coriander leaves and salt and mix well.
• Sprinkle besan, rice flour and corn flour over this mixture and mix well. Do not add water as the moisture from the corn will be enough to bind the mixture together. You should be able to shape small round balls out of the mixture.
• Check if the oil is hot enough for deep frying by dropping a small piece of the corn mixture into the oil. If it sizzles and comes to the surface, the oil is ready for deep frying.
• Slowly place a few corn balls (pakoda) into the hot oil and cook on medium flame. Do not crowd the vessel by adding more balls. Fry them till they reach a golden shade.
• Drain them with a slotted ladle and place them on absorbent paper. Prepare corn pakora with the rest of the mixture.
• Serve them warm with ketchup and chai.