Crunchy Munchy Corn Pakodas

by MEENA SAVLA

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As Pakodas are part of Rain so is the Corn. CRUNCHY MUNCHY CORN PAKODAS with a cup of Hot Tea are excellent Monsoon Treat. Corn, Capsicum, Coconut and Saunf makes an excellent combination.

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Crunchy Munchy Corn Pakodas recipe - How to make Crunchy Munchy Corn Pakodas

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Preparation Time: 15 mins Cooking Time: 12 mins Total Time: 27 mins 4Makes 4 serving
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Ingredients

1 1/2 cups american sweet corn kernels (makai ke dane)
1 cup grated coconut ,
1 chopped capsicum
1 cup semolina (rava)
1/4 cup maize flour (makai ka atta)
2 tbsp besan (bengal gram flour)
1/2 cup curds (dahi)
1/4 cup chopped coriander (dhania)
1 tsp fennel seeds (saunf)
8 to 10 peppercorns (kalimirch)
1 tbsp ginger-green chilli paste
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp baking soda
2 tbsp hot oil
salt to taste
oil for deep frying

Method

Crush American Corn coarsely using a chilli cutter.
Mix all ingredients except soda bi card, oil and add enough water to prepare a thick batter.
Rest the batter for 15-20 minutes.
Stir well add water if required as it may thicken a little due to Suji.
Place soda bi card and pour 2 tablespoon hot oil on the soda bi card and mix well.
Drop spoonful of the batter in hot oil and deep fry till golden.
Serve hot .