Tuesday, May 5, 2009

Corn Pakode

today I came home early from work and lazed around for a while.. it was one of those days when you feel like just Chai is not enough to help you get through the day - I desperately wanted to eat something chatpata and tikha..

Usually on such days I drive down to Divya's - my friend's place for a nice evening snack and timepass chitchat. But today Divya came over - so I decided to make corn pakode.. they turned out to be exactly what I was looking for and Divya approved them to be "Blogworthy"! (thanks D) so here it goes...

This is a combination of recipes from Aai (my Mom) and Shilpa - my SIL.

Time: less than 1 hour

  • 1 bhutta or a bowl full of corn ke daane
  • 2 green chillies - finely chopped
  • 1/2 clove of garlic finely chopped
  • tiny bit ginger paste
  • pinch of red chilli powder
  • salt to taste
  • handful finely chopped fresh coriander leaves
  • Besan 1.5 bowl
I like to roast the corn before removing the daana. But this may not make much difference..


Take roasted or normal corn ke daane in a mixing bowl, add all ingredients except for besan and mix well. Taste this mixture and make it as tikha or salty as you like.

Add besan and mix well. Heat 4 tbsp of oil in a small kadhai. Heat the oil for about 2 minutes and put it in the above mixture. - In Marathi such heated oil is called "Mohan" - no idea why :-) may be some Mohan invented it...

Add about half a cup of water to this mixture till you get the consistency for a pakora

Heat oil for deep frying. Use one spoonful of the pakoda mixture at a time and deep fry till golden brown.

These pakode taste really yummy with 'Tomato Saar'..

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