Looking for how to make sweet corn pakoda? Here is an easy, crispy corn pakoda recipe. Coat corn kernels with rice flour, season to taste and deep fry.
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.
Helper saw these pakoda on a cooking show and experimented on us, and was trying to get an honest feedback from us. She 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
Serves: 1
Ingredients:
- 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 teaspoon Ginger Garlic paste
- ¼ teaspoon Salt (adjust to taste)
- Cilantro
- ¼ cup Rice Flour
- 1 ½ - 2 tablespoon Water
- Oil for deep frying
Preparation:
- 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.
- To thawed corn, 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 tablespoon 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.
Sanghamitra says
Would definitely try this recipe, one because need to use corn s for kids in their diet and secondly using rice flour is an healthy option.
gowri says
um yummy.I will try it today.
kanthi says
Looks crunchy n crispy usha.yummy.
Meena Thennaapan says
Corn Pakoda is yummy
Rujuta says
Sweetcorn is an instant hit in our house so will try these fritters...
Nice recipe and your clicks are very good...
The pakodas look crisy and yummy..
Best Wishes
Rujuta
http://theworldaccordingtorujuta.blogspot.com/
Priya says
Crispy pakodas looks delicious,feel like munching some..
sowmya says
good one again..and nice picture..
veena says
these look very tempting........another starter that i can cook. Thanks for sharing!!!!
Suma Gandlur says
My SIL once gave me the recipe and still haven't tried it. Your pics tempt me to do it.
Smitha says
I make it just like that...always and perfect to snack on anytime!
Smitha
http://smithasspicyflavors.blogspot.com/
Min Joshim says
the pakodas look delicious.
rekha says
Wow they looks so crisp.Perfect teatime snack...
savitha says
hi,
thats a lovely pakoda and crunchy too.
Categorizing blogers is some thing very special....
thanks for the categorizing
Harini-Jaya Rupanagudi says
Surely going to try it out!
Jayashree says
The pakodas look so crunchy. I like the way you've categorized what each marathoner is blogging about.
santosh says
SUPERB AND TEMPTING PAKODA
Champa says
I am the only one who has taken sweets? I had not even realized that. Thanks for putting it up like that. Your pakodas look awesome. Nobody likes corn in my house. Maybe this will change their mind?
MySpicyKitchen says
Champa, I considered sweets but since I am trying to cut back on sweets and my sweet addiction, I opted out of it.
I love sweetcorn! Give it a try..