By Rajan Bhattacharya
August 22, 2024
Monsoon season calls for something crispy and warm to complement your tea. Corn Pakoda, with its perfect blend of sweet corn and spices, is an ideal snack to enjoy during those rainy afternoons.
1.5 cups corn kernels 1.5 cups gram flour (besan) 2-3 spring onions, chopped 1 green chilli, chopped 1 inch ginger, chopped ¼ tsp red chilli powder, turmeric powder, garam masala 1 pinch asafoetida (hing) ¼ tsp crushed black pepper (optional) ¼ tsp fennel powder (optional) Salt as required ½ cup water Chaat masala for sprinkling
Boil corn cobs until tender, then cool and remove kernels with a knife. In a bowl, combine corn kernels, chopped spring onions, ginger, and green chilli.
Add red chilli powder, turmeric powder, garam masala, asafoetida, crushed black pepper, fennel powder, and salt. Mix well.
Add gram flour and water to form a smooth batter of medium consistency.
Heat oil in a pan. Drop spoonfuls of batter into the hot oil carefully. Fry until golden and crisp on both sides, turning as needed.
Drain excess oil on paper towels and sprinkle chaat masala before serving.