Corn Pakoda Recipes – Bhutte Ke Pakode

    bhutta pakoda

    Corn Pakoda Recipes – Bhutte Ke Pakode

    Munching on our favorite Corn pakora seems a bliss during the winter season. Winter is a season of sweet corns. You can make it and serve it with evening tea or you can also serve it as an appetizer in any party or gathering. Not only adults, I am sure the kids would relish it too.  These lip smacking Corn Pakoras will surely add more flavors on your platter.

    Here is a quick and easy recipe to make crispy Corn Pakoras. Serve these crispy and mouth-drooling corn pakodas steaming hot along with hot cup of tea or coffee, green coriander chutney, tomato sauce or any chutney you desire. Enjoy!

    Directions

    Getting ready:

    Grate the corns using a grater. Keep rotating the corn and grate it from all the sides. Extract its pulp completely.bhutta pakoda

    Making:

    Take corn pulp in a big mixing bowl and add corn flour into it. Mix it really well. Further add coriander powder, ginger paste, chopped green chillies, red chilly powder, salt and chopped green coriander. Stir and mix everything well for 2 minutes. If the batter turns out very thick then add 1-2 tbsp of water in it. Batter is now ready.bhutta pakoda

    Heat enough oil in a wok to deep fry the pakodas. When oil is sufficiently hot then drop a spoonful of batter into it. Place 6-7 or as many pakodas as possible into the wok.  bhutta pakoda

    Once the pakodas get fried from beneath, flip their sides. Fry the pakodas until they become golden brown and crispy. Pakodas are now fried aptly.bhutta pakoda

    Lift the fried pakodas with a slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer them on kitchen paper towel. Similarly, fry the rest of the pakodas until the batter is utilized completely. Corn pakodas are now ready to serve.bhutta pakoda

     

    Serving:

    Serve these crispy and mouth-drooling corn pakodas steaming hot along with hot cup of tea or coffee, green coriander chutney, tomato sauce or any chutney you desire. Enjoy!

    Suggestions: 

    • If you are using sweet corn kernels then grind it coarsely in mixer grinder. Use this paste for making pakodas.
    • Make sure that the oil is sufficiently hot for frying the pakodas or else they will absorb too much of oil.
    • Instead of corn flour you can also use refined flour or chickpea flour.
    Corn Pakoda Recipes - Bhutte Ke Pakodebhutta pakoda
    Author: 
    Recipe type: Snack
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Corn/ sweet corn – 4
    • Corn flour – 2-3 tbsp
    • Green coriander – 2-3 tbsp (finely chopped)
    • Ginger paste – 1 tsp (1 inch piece grated)
    • Green chillies – 2 (finely chopped)
    • Coriander powder – ½ tsp
    • Red chilly powder – ½ tsp
    • Salt – ¾ tsp or to taste
    • Oil – for frying
    Instructions
    1. Grate the corns using a grater. Keep rotating the corn and grate it from all the sides. Extract its pulp completely.
    2. Take corn pulp in a big mixing bowl and add corn flour into it. Mix it really well. Further add coriander powder, ginger paste, chopped green chillies, red chilly powder, salt and chopped green coriander. Stir and mix everything well for 2 minutes. If the batter turns out very thick then add 1-2 tbsp of water in it. Batter is now ready.
    3. Heat enough oil in a wok to deep fry the pakodas. When oil is sufficiently hot then drop a spoonful of batter into it. Place 6-7 or as many pakodas as possible into the wok.
    4. Once the pakodas get fried from beneath, flip their sides. Fry the pakodas until they become golden brown and crispy. Pakodas are now fried aptly.
    5. Lift the fried pakodas with a slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer them on kitchen paper towel. Similarly, fry the rest of the pakodas until the batter is utilized completely. Corn pakodas are now ready to serve.
    6. Serve these crispy and mouth-drooling corn pakodas steaming hot along with hot cup of tea or coffee, green coriander chutney, tomato sauce or any chutney you desire. Enjoy!

     

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