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Crispy Corn Bhajiya/Pakoda Recipe
Sneha Paul

Corn Bhajiya/Pakoda Recipe

Baarish ke dinon mein kuch crunchy chahiye? Try this crispy corn bhajiya/pakoda recipe! Garam garam aur delicious, perfect for monsoon evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 people
Course: Appetizer, Snack
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 1 corn on the cob भुट्टा
  • Water for boiling the corn kernels
  • 1 small onion प्याज़, thinly sliced
  • 2-3 cloves of garlic लहसुन, finely chopped
  • 1 tsp grated ginger अदरक
  • 2 green chillies हरी मिर्ची, chopped
  • ¼ cup chopped coriander leaves हरा धनिया
  • ½ cup gram flour बेसन
  • ¼ cup rice flour चावल का आटा
  • ¼ tsp carom seeds अजवाइन
  • ½ tsp red chilli powder लाल मिर्च पाउडर
  • ¼ tsp turmeric powder हल्दी पाउडर
  • Salt नमक, to taste
  • Pinch of baking soda मीठा सोडा
  • 2-3 tsp water पानी, optional
  • Fried green chilli for garnishing
  • Coriander leaves for garnishing
  • Pinch of chaat masala powder

Method
 

  1. Peel and halve corn, extracting kernels with a knife.
  2. Boil kernels in water for 6-8 minutes. Strain and set aside.
  3. Combine cooked corn, onion, garlic, ginger, green chilli, coriander, gram flour, rice flour, carom seeds, spices, and salt. Mix well.
  4. Add baking soda and water to form a dough-like mixture.
  5. Drop small amounts into hot oil, frying until crispy and golden. Don't overcrowd.
  6. Garnish with fried green chilli, coriander, and chaat masala. Serve hot with tomato ketchup.