Couple of years ago when I was in India, I visited an aunt. Her maid or helper in the kitchen made yummy pakodas and she kept on asking us how it tasted over and over again. We thought that was a little strange. My aunt then told us the reason. She, the helper saw these pakoda on a cooking show and experimented on us, and was trying to get an honest feedback from us. She gave also gave us the recipe and I was least bother to note it down, as I usually don’t make deep fried food that much. All I remember from the recipe is sweetcorn and rice flour. When Srivalli announced the marathon, I made a list of starters I have not posted here and I remembered this recipe. How can an Indian party be complete without deep fried food? Since those pakodas were very good, I gave it try and turned out pretty good!
In the picture, if you notice closely, you will see that the right most three pakoda are flatter and have a nice round shape the rest don’t. I made those 3 (actually I made 4 and eat one) pokadas without adding any water to the batter and used my fingers to shape it. To the remaining batter, I added some water and I liked the pakoda made with the later better than the former.
Cooking Time: 10 – 15 minutes
- 1 cup frozen Sweet Corn Kernels (Canned corn might work too. My aunt’s helper used fresh sweet corn)
- 5 Green Chilies chopped (adjust to your taste)
- ¾ – 1 tsp Ginger Garlic paste
- ¼ tsp Salt (adjust to taste)
- ¼ cup Rice Flour
- 1 ½ – 2 tbsp Water
- Oil for deep frying
- Thaw sweet corn in microwave for 90 seconds. You need not add any water and need not squeeze out the water once it is thawed.
- Heat oil in a pan or a kadai for deep frying.
- Add salt, green chilies, cilantro, ginger garlic paste and mix well.
- Add rice flour to bind all the ingredients together.
- Add 1 ½ to 2 tbsp water to make the batter. I took the above picture before adding water.
- Once oil is hot, reduce the heat to medium. Using a spoon, drop the batter into hot oil and fry until golden brown. I fried them in two batches.
- Serve them with your favorite sauce. I ate them with any sauce.
Street Food: PJ
British Cuisine: Padma
See you all tomorrow with another starter!