Corn Pakoda

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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.

You’ll need:

  • 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

Method:

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!

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