Corn Pakoda (Indian Corn Pakoras)

Ingredients

• 1½ cups Sweet corn kernels
• 1 teaspoon ginger garlic paste (or 1 tsp each fine chopped)
• ½ teaspoon cumin seeds
• 2 to 3 tablespoons besan / gram flour
• 2 to 3 tablespoons rice flour or corn starch
• ½ teaspoon garam masala
• 1 small onion, ½ to ¾ cup thinly sliced)
• 2 green chilies
• 1 to 2 sprigs curry leaves or mint or coriander leaves
• ½ teaspoon Salt
• ⅛ teaspoon turmeric
• ½ teaspoon red chili powder
• Oil for frying as needed

Steps

Preparation

1. Use either corn on the cob or frozen corn for the sweet corn pakoda.
2. Boil corn on the cob until soft, then use a knife to scrape off the kernels. For frozen corn, rinse and drain very thoroughly, leaving no moisture.
3. Pulse a few times in a mixer jar or food processor, leaving the mixture coarse.
4. Put in a mixing bowl and mix with all the remaining ingredients except the oil. Adjust the salt as needed.

How to make Corn Pakoda

1. Heat the frying oil in a deep pan.
2. Test the heat by adding a small portion of the mixture; it should sizzle and rise without browning rapidly.
3. Add small portions to the hot oil and leave them undisturbed for a few minutes.
4. Fry over medium heat, stirring often, until golden.
5. Move to a cooling rack or steel colander. Serve hot or warm with Masala Chai or a chutney of your choice.