Corn pakoda is a deep fried Indian snack made from corns, yogurt and besan. When making corn pakoda, you can freely experiment with different corns. You can use American sweet corns, Indian desi corn (like makai or bhutta) or corn kernels from can.
- ¾ cup of grated or coarsely ground corn kernels ground
- ½- 2/3 cup of besan or gram flour
- 1 green chilli, chopped finely
- 1 tsp. of ginger paste or freshly grated
- 2 tbsp. of cilantro or coriander leaves
- 1-2 tbsp. of desiccated coconut
- ¼ cup of plain yogurt
- ¼ tsp. of turmeric powder
- ½ tsp. of sugar
- Prepare the corn by grating or grinding it using your food processor.
- Add the ginger paste, green chilli, coconut and coriander leaves into the ground corn. Using a spoon, mix the ingredients until they’re well blended together.
- Mix in the yogurt and stir well again.
- Add the besan, turmeric, sugar and salt.
- Mix and make adjustments if the batter is too thin or thick. If it is thin, add more of the besan. Remember that the consistency of the batter should be medium-thick and not too thick or thin.
- Heat oil in skillet over medium heat for deep frying.
- Form pakodas into balls using your hands or two spoons. Gently drop some of them into the hot oil.
- Move them around so they will be cooked well.
- Get the pakodas once they attain the golden brown coloring. Use a slotted spoon to get them from the hot oil.
- Let the fried pakodas rest over paper lined plate so the excess oil will be removed.
- Preparation : 15 minutes
- Cooking : 15 minutes