Corn Stuffed Cornflakes Pakoda

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Corn Stuffed Cornflakes Pakoda, crunchy on the outside and soft inside these pakodas are utterly delicious. The semolina holds the stuffed balls together and gives it a crisp coating, whereas the cornflakes gives it a nice crunch.Serve as a starter or evening teatime snack or enjoy on a rainy day.

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Corn Stuffed Cornflakes Pakoda recipe - How to make Corn Stuffed Cornflakes Pakoda

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Preparation Time: 30 mins Cooking Time: 15 mins Total Time: 45 mins 4Makes 4 serving
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Ingredients

1 cup boiled sweet corn kernels (makai ke dane)
200 gms mashed potatoes
1/4 cup crushed corn flakes
50 gms grated cauliflower
50 gms chopped capsicum
4 tsp cornflour
2 tsp garlic (lehsun) paste
2 tsp chaat masala
2 chopped green chillies
1 tsp coriander (dhania) powder
1 tsp chilli powder
salt to taste
oil for deep frying
semolina (rava) for wrapping
coriander (dhania) for garnishing

Method

Crush the boiled corn in a chopper.
Take these crushed corn in a mixing bowl and blend them with coarsely capsicum, chaat masala and chilly powder.
Keep aside.
Combine the potatoes in a bowl with cauliflower, corn flakes, corn flour, garlic paste, green chillies, salt, coriander powder and chilly powder and mix them well.
Now divide the mixture equally, make balls and flatten it to fill it with the stuffing.
Shape them in whatever contour you wish.
Now take semolina in a plate and wrap the pakoda in it.
Heat oil in a fry pan and deep fry them until golden brown.
Garnish coriander and serve hot with tomato ketchup or cheese-dip.