Corn Pakodas


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!

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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

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Method:

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!

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This entry was posted in Snacks and tagged .

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