Corn pakodas ( Corn fritters)
Now that winter has arrived and looks like it is here to stay, it’s time to curl up on the couch and start enjoying chai-pakoda inside! There is something about pakodas that no matter what vegetable you put in them, they turn out delicious. Since my kids think corn is the best vegetable ever, I end up making these a lot. This is my mom’s version and is simple, easy to make and will leave you licking your fingers!
Ingredients: Serves 4
3 cups of corn
Cilantro- 1 small bunch
2-3 string sof curry leaves
2-3 green chillies- finely chopped
2” fresh ginger
2 tbsp corn flour
Salt to taste
Oil for deep frying
If you are using frozen corn, thaw it for an hour or so and drain out the water. Then add salt and cover and cook in the microwave for 2-3 minutes till the corn becomes soft. Again drain out any excess water. In a blender, give the cooked corn a gentle whirr so each one roughly splits into 4 parts. You can do the same in a food processor, but go easy on the blades. The point is you want the dough to be gritty in nature. Add 2-3 tbsp corn flour to make into into a dripping consistency. Then add in the chopped green chillies, chopped curry leaves, cilantroe and a generous dash of fresh grated ginger and salt to taste.
In a frying pan, heat oil and drop in small lobules of the dough. Fry till golden brown.
Serve hot. These golden beauties are best enjoyed with Maggie tom-chi sauce of course!