Sweet Corn Pakodas are a perfect evening tea time snack made by using fresh corn kernels, besan, cornstarch, and spices.
INGREDIENTS:
- 1 cup cooked corn kernels (slightly pulsed to break them into smaller pieces)
- 1 small onion, thinly sliced
- 1 green chili, chopped
- 3 tbsp besan (chickpea flour)
- 2–3 tbsp cornstarch or rice flour
- Salt to taste
- ½ tsp ginger paste
- ½ tsp garlic paste
- ½ tsp chaat masala
- ½ tsp chili powder
- 1 tsp Shilpa’s Masala Mill garam masala
- Chopped coriander
INSTRUCTIONS:
Mix the pulsed corn kernels (I forgot to pulse them) and all other ingredients in a bowl.
Add water as required to make a thick batter.
Adjust seasoning.
Heat oil in a frying pan.
Drop small portions of batter into the oil and fry at medium-low heat until pakoras are cooked and crispy on the outside.
Drain from oil and place on a tissue-lined plate.
Serve hot with chutney, ketchup, and chai.
SPICE LEVEL: 🌶
