Tuesday, August 6, 2013

corn pakora or corn fritters

corn pakora or corn fritters

corn pakora or corn fritters is a regular snack i make during monsoons.

whenever i make these crisp fried snacks, i have always added boiled corn kernels. the fritters are made with besan or gram flour. so they are gluten free if you don't add asafoetida.

you can also use tinned corn to make these. the pakora can be made with sweet corn or regular corn. at home, the preferences are always for sweet corn. i served these corn pakoras with mango chutney. a cup of hot tea will also go very well along with these pakoras.

if you love sweet corn at home, then apart from these pakoras, you can also make corn sandwich, corn chaat or sweet corn soup.

corn pakora or corn fritters

a video below on how to make these crisp corn pakoras:

if you are looking for more pakora recipes then do check aloo pakora, onion pakora, palak pakora, gobi pakora and bread pakora with aloo stuffing.

corn pakora recipe details below:

corn pakora – corn fritters

Author:

Recipe type: snacks

Cuisine: indian

Serves: 3-4

  • 1.5 cups corn kernels
  • 1 and ½ cups gram flour/besan
  • 2 to 3 spring onions with greens or 1 medium sized onion, chopped
  • 1 green chili, chopped
  • ½ inch ginger, chopped
  • ¼ tsp red chili powder
  • ¼ tsp turmeric powder
  • ¼ tsp garam masala powder
  • a pinch of asafoetida
  • ¼ tsp crushed black pepper (optional)
  • ¼ tsp fennel powder (optional)
  • salt as required
  • water as required
  • chaat masala as required for sprinkling on the pakoras
  • oil for deep or shallow frying
  1. boil two medium corn cobs in a pressure cooker or in a pot.
  2. drain and let them cool.
  3. remove the corn kernels with a knife.
  4. should yield approx 1.5 cup corn kernels.
  5. in a bowl, mix all the ingredients listed above with the corn kernels, except for the oil.
  6. add water and make a smooth flowing batter.
  7. heat oil in a kadai or pan.
  8. drop spoonfuls of the batter in medium hot oil and fry the pakoras till golden and crisp.
  9. drain on paper towels.
  10. serve the corn pakoras hot with green chutney, mango chutney or tomato sauce.
  11. while serving, sprinkle some chaat masala on the corn pakoras.

3.2.2089



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