Corn Potato Pakoda
by geeta_sathish
26 Aug 2011
This recipe has been viewed 16814 times
Corn potato pakoda is a deep fried snack recipe with corn, potatoes and gramflour mixed together and then served piping hot with chutney.
Corn Potato Pakoda recipe - How to make Corn Potato Pakoda
Preparation Time: Cooking Time: Total Time:
Makes 25 pakodas
3 big sized potatoes
3 tsp canned corn kernels (makai ke dane)
2 tsp ginger-green chilli paste
2 tbsp chopped coriander (dhania)
salt to taste
1 tsp besan (bengal gram flour)
3 tsp rice flour (chawal ka atta)
a pinch of turmeric powder (haldi) (optional)
a pinch of asafoetida (hing)
oil for deep-frying
Method
- Method
- Boil, peel and mash the potatoes.
- Add the corn kernels, salt, ginger-green chilli paste, besan, rice flour, turmeric powder, asafoetida and coriander and mix well, without adding any water.
- Cover and keep in the refrigerator for a couple of hours.
- Divide the mixture into equal portions and shape them into small round pakodas.
- Heat the oil in a kadhai and deep fry the pakodas till they turn golden brown and crisp from all the sides.
- Serve hot with tomato and chilli sauce.
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