Corn pakoda recipe
US measuring cups are used (1 cup = 240 ml)
Servings 2
Calories 491kcal
Ingredients
- ¾ cup Sweet corn kernels grated or coarsely ground
- 1 Green chili chopped finely
- 1 teaspoon Ginger paste or freshly grated or crushed
- 2 tablespoons Cilantro or coriander leaves
- 1-2 tablespoon Desiccated coconut
- ¼ cup Plain yogurt
- ¼ teaspoon Turmeric powder
- ½ teaspoon Sugar
- Salt to taste
- ½ to ⅔ cup Besan (gram flour)
Instructions
Making corn pakoda recipe:
- Grate the corn or coarsely ground in food processor. I have kept 2 tablespoons of corn kernels whole and added to the pakoda.
- Add ginger paste, chopped green chili, coriander leaves and coconut. Mix well.
- Add yogurt. Mix till everything is incorporated well.
- Add salt, sugar, turmeric powder and ½ cup of besan. Stir well. If the batter is too thin then add little more besan. The consistency of the batter should be medium.
- Heat the oil in a pan on medium heat for deep frying.
- Once hot drop few pakodas at a time using your hand or two spoons.
- After some time move them around for even browning.
- Fry till it is golden brown from both the sides.
- Remove it to a paper towel lined plate using slotted spoon.
Nutrition
Calories: 491kcal | Carbohydrates: 29.4g | Protein: 8.6g | Fat: 38.7g | Saturated Fat: 5.3g | Cholesterol: 2mg | Sodium: 629mg | Potassium: 434mg | Fiber: 4.2g | Sugar: 7.7g
*Nutrition information is a rough estimate for 1 serving
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