Corn Pakora

                         

The monsoon is still on and the best thing that goes with this awesome weather is a steaming cup of coffee served with a plate full of hot-crispy pakoras.  Be it onion pakora or aloo pakora, your taste buds will surely crave for this one because corn pakoras ain't like regular pakoras, try making them at home and you'll realize the amazing taste of it. 

Preparation Time: None

Cooking Time:  15 mins

Course: Snacks

Author: Shruti Mendulkar

Ingredients:

1 cup of sweet corns

½  bowl gram flour/besan

1 bowl / 175 ml of water

1 tbsp red chilli powder

¼ tbsp turmeric powder

½  tbsp  carom seeds/ ajwain

½  tbsp jeera powder

1 tbsp salt

Method:

In a bowl mix besan and red chilli powder, jeera powder, ajwain, turmeric powder and salt. Add water and mix till you get a smooth consistency. Make sure that consistency of this mixture remains thin unlike the other mixtures you prepare for onion and aloo pakoras. Once done mixing all the ingredients, add corn kernels into it *you not necessarily need to boil the corns in this recipe.

In hot oil, pour this mixture gently as corns tend pop out when gets in contact with hot oil. Fry till they turn crispy and golden brown in colour, strain the extra oil and serve with tomato ketchup.

These pakoras are little difficult to prepare when compared to others, it’s indeed a painstaking job but continue practising it till you attain the perfection!

Tip:
1. Corn pakoras tend to become oily, so a use paper napkin to remove the extra oil is recommended.

2. Be very careful while frying. Corn’s tendency makes them pop high which at times can lead you to burn injuries.