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00:00 - Introduction
01:19 - Ingredients
02:25 - Making chili-garlic paste
02:40 - Adding corn to the paste
02:59 - Blending the mixture
04:18 - Adding spices
04:53 - Making batter
05:24 - Frying pakoda
06:42 - Taking pakoda out of oil
07:20 - Frying next batch of pakoda
07:39 - Sharing tips
08:10 - Serving instructions
09:07 - Tasting
Corn Pakoda | Crispy Corn | Barbeque Nation style crispy corn | corn soup | sweet corn soup | corn paratha | मका भजी | मक्याची भजी | कॉर्न पकोडा | क्रिस्पी कॉर्न | कॉर्न पराठा | कॉर्न सूप | स्वीट कॉर्न सूप | स्वीट कॉर्न पॅटीस
Today’s recipe is monsoon special crunchy corn pakoda. With onset of monsoon, pakoda or bhaji recipe is must. It turns out nice, crispy and crunchy and light. It looks tempting and tastes super delicious. This can be a good alternative to your regular onion or batata pakoda. Pakoda is Indian fritter. These are fritters made using sweet corn kernels. Though this pakoda is not that popular yet, it tastes simply delicious. These are best option to serve with hot masala chai as evening snack or as party snack!! It is a very easy and quick recipe. You can make it if a jiffy. Try this recipe at home and write to me. You also can like, share and subscribe.
Ingredients:
• 500 gm sweet Corn
• Finely chopped Coriander leaves
• 1/4 cup + 1tsp Corn flour
• A pinch of baking Soda
• Salt to taste
• 4~5 Green chilies
• 1/2 tsp Turmeric powder
• Red chili powder
• 3 Garlic cloves
• 1 tsp Cumin seeds
• Oil for frying
Method:
• Blend green chilies and garlic into coarse paste in mixer and add sweet corn.
• Just pulse it 3-4 times and take it out into a bowl.
• You can pound sweet corn in mortar and pestle if you want.
• Add corn flour, turmeric powder, red chili powder, cumin seeds, coriander leaves, salt and baking
soda and mix everything well together.
• Adding baking soda and red chili powder is optional.
• You can skip it if you don’t want. You can use maida or rice flour or arrowroot powder in place of
corn flour.
• Heat up oil in a pan and drop pakoda in it.
• Fry pakoda on medium to high heat only.
• When pakoda is fried well from lower side, flip them over and fry well from other side too.
• When pakoda are fried well from both sides, take them out, drain excess oil and transfer them into
a dish. Corn pakoda is ready.
• You can have these as it is or serve them with some sauce or chutney.
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