Crispy, sweet and spicy these sweet corn pakodas, the perfect tea-time accompaniment. I had never come across sweet corn being used in Indian snacks, only our Bhutta corn that we get on the beach. I came across this recipe on Reethika’s blog and I have adapted it to suit my family’s taste. In this recipe, the cheese and sweet corn provide a sweet and salty balance similar to popular corn cheese balls. This recipe is definitely a keeper and it takes only half an hour to make from start to finish.
Find the link to the coriander chutney here.
If you do try these sweet corn pakodas, tag me on Instagram, I would love to see them. Enjoy!
Sweet Corn Pakoda
15
minutes15
minutesIngredients
1 1/2 cups frozen sweet corn (thaw before using)
3 tbsp grated cheese
1/4 tsp cumin powder
1/4 tsp red chilli powder
1/4 tsp dry mango powder (amchur)
1/4 black pepper powder
Salt to taste
1/2 tsp ginger-garlic paste
2 tbsp water
1 tbsp finely chopped coriander leaves
1/2 cup chickpea flour (besan)
2 tbsp rice flour
Vegetable oil for frying
Directions
- Set aside 1/4 cup of sweet corn to be added at the end.
- In a blender, purée the remaining corn along with the cumin powder, coriander powder, ginger-garlic paste, red chilli powder, dry mango powder, black pepper powder, cheese and water. Scrape down the sides and blend until smooth.
- In a seperate bowl, add the chickpea flour, rice flour and coriander leaves. Mix well.
- Add the puréed corn mixture to the flour mixture. Mix until well combined.
- Lastly, add in the salt and the remaining corn kernels that were set aside in the beginning.
- Heat sufficient oil in a pan. I deep-fried these pakodas, but you could shallow fry them as well.
- Carefully drop 2 tbsp worth of mixture in the hot oil and let it fry until golden brown.
- Serve hot with coriander chutney.
