Crunchy Munchy Corn Pakodas
by MEENA SAVLA
26 Jun 2013
This recipe has been viewed 6539 times
As Pakodas are part of Rain so is the Corn. CRUNCHY MUNCHY CORN PAKODAS with a cup of Hot Tea are excellent Monsoon Treat. Corn, Capsicum, Coconut and Saunf makes an excellent combination.
Crunchy Munchy Corn Pakodas recipe - How to make Crunchy Munchy Corn Pakodas
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
1 1/2 cups american sweet corn kernels (makai ke dane)
1 cup grated coconut ,
1 chopped capsicum
1 cup semolina (rava)
1/4 cup maize flour (makai ka atta)
2 tbsp besan (bengal gram flour)
1/2 cup curds (dahi)
1/4 cup chopped coriander (dhania)
1 tsp fennel seeds (saunf)
8 to 10 peppercorns (kalimirch)
1 tbsp ginger-green chilli paste
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp baking soda
2 tbsp hot oil
salt to taste
oil for deep frying
Method
- Method
- Crush American Corn coarsely using a chilli cutter.
- Mix all ingredients except soda bi card, oil and add enough water to prepare a thick batter.
- Rest the batter for 15-20 minutes.
- Stir well add water if required as it may thicken a little due to Suji.
- Place soda bi card and pour 2 tablespoon hot oil on the soda bi card and mix well.
- Drop spoonful of the batter in hot oil and deep fry till golden.
- Serve hot .
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