Corn Pakoda with Mint

Published On August 2, 2017
In Article
By Sandhya Harsh
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Prep Time
10 minutes
Cook Time
10 minutes
Difficulty Level
Intermediate

Ingredients

Besan/chickpea flour - 2 cups
Salt - as per taste
Red chilli powder - 1 teaspoon
Garam masala - pinch
Carrom seeds/ajwain - 1/2 teaspoon
Asafoetida - 2 pinches
Cumin - 1/2 teaspoon
Oil - 1 teaspoon
Chopped green chillies - 1 to 2
Green coriander leaves - finely chopped handful
Ajwain/ carom leaves - finely chopped as per taste
Corn kernels - crushed coarsely - 1 cup
Onion - 2 , finely chopped fresh
Mint leaves - finely chopped, handful
Oil for frying

Instructions

In a large mixing bowl, add besan, salt, red chili powder, ajwain seeds, cumin seeds, asafoetida powder, garam masala, 1 teaspoon of oil and coriander leaves.
Add crushed corn, chopped chilies, onions, mint, ajwain leaves. Mix all.
Make a smooth batter adding a little water. Beat the batter with your hands to make it bit fluffy. This helps in making your pakoras softer.
Heat oil in a kadahi/ wok. When oil becomes hot, lower the flame.
Deep fry pakoras from the above batter on low flame till they turn into golden color.
Remove and drain excess oil on kitchen napkins/towel.
Tasty and crispy Corn pakoda with mint is ready to be served with chutney.

Servings : 4
Ready in : 20 minutes
Special Category : Healthy Food
Recipe Type : Breakfast, Snacks

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.