My baby brother (he’s 25!) is here to visit and will be staying with us for a month. So I’ve had to up my game and come with creative solutions to keep him well-fed. When I found this recipe for corn pakoda, I thought it’d be a great way to get rid of the 2 corns ears lying in my fridge AND also get some vegetables into him.
The recipe calls for grating the corn. I did try that but it was an absolute mess. I understand why she grated it though, using a food processor leaves you with corn soup – not easy to fry into crispy pakodas!
So I used Rachael Ray’s method to remove the kernels, whizzed them up in the food processor and then poured into a sieve lined with muslin and pressed as much excess liquid as I could. I saved this liquid to make rotis, I think it would taste brilliant! The remaining corn kernels will be processed well but dry enough to make a nice thick batter for pakodas.
- 2 corn ears (prepared as above)
- 1/2 clove garlic chopped finely
- 1 green chilli chopped finely
- 1/2 teaspoon ginger chopped finely
- red chilli powder to taste
- 1/2 teaspoon coriander powder
- pinch of turmeric
- 1/4 teaspoon garam masala
- 1/2 sprig curry leaves (remove stem and chop finely)
- 1/2 tablespoon chopped coriander
- 1/2 teaspoon sesame seeds
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon cumin
- pinch of hing
- 3 tablespoons besan (maybe more or less depending on your corn)
- Salt to taste
- pinch of baking soda
- Oil for frying
Mix all ingredients (except oil). Heat oil in a pot, drop small spoonfuls of pakoda into hot oil, fry on medium heat until brown and crisp. Enjoy!