Corn Pakoda Street Style

By Hebbars Kitchen · 30 min

Ingredients

Instructions

1. In a large bowl, boil-free mash the 2 cups of boiled sweet corn kernels with the thinly sliced onion, squeezing and mashing until the corn is well broken down (or pulse in a blender/mixer).
2. Add the ½ cup besan, 2 tbsp rice flour, ¼ tsp turmeric, ½ tsp Kashmiri red chilli powder, ¼ tsp chaat masala, 1 tsp ginger garlic paste, a pinch of asafoetida, the chopped curry leaves and ¼ tsp salt, then mix well without adding any water.
3. If needed, add more besan so the mixture holds together as a dough.
4. Drop rough balls of the mixture into hot oil and fry on medium flame, stirring occasionally.
5. Fry for about 10–15 minutes, until the pakoras are crispy and golden.
6. Serve hot with chutney or tomato sauce.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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