Indian Corn Pakoda Recipe

Indian Corn Pakoda Recipe

  • 1 1/2 cups frozen sweet corn, rinsed and well drained
  • 2 green chile peppers, chopped
  • 1 small onion, thinly sliced
  • 2 tablespoons rice flour, or more as needed
  • 2 tablespoons besan (chickpea flour), or more to taste
  • 1 sprig curry leaves
  • 1 teaspoon ginger garlic paste
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground red chile pepper
  • 1/2 teaspoon ground cumin
  • 1 pinch ground turmeric
  • salt to taste
  • vegetable oil for frying
  1. Pour sweet corn into a food processor; pulse until coarsely chopped. Mix in chile peppers, onion, rice flour, besan, curry leaves, ginger garlic paste, garam masala, red chile pepper, cumin, turmeric, and salt.
  2. Heat oil in a deep-fryer or large saucepan. Drop small scoops of the corn mixture into the hot oil; cook until golden brown, about 2 minutes per side. Drain on paper towels.
Recipe of the Day|