GreyPot's video: Baby Corn Fritters Baby Corn Pakoda

Frozen Corn Kernels Pakoda Recipe Introduction: Frozen corn kernels are a versatile ingredient that can be transformed into various delicious snacks. One such popular and mouth-watering snack is Corn Pakoda. It's crispy, flavorful, and perfect tea-time treat or appetizer. Using frozen corn kernels makes this recipe quick and convenient without compromising on taste. Here's a step-by-step guide to making corn pakodas that are golden, crunchy, and bursting with flavor. Ingredients: Frozen corn kernels – 1 cup (thawed) Besan (Gram flour) – ¾ cup Rice flour – 2 tbsp (for extra crispiness) Onion – 1 medium (finely chopped) Green chilies – 2 (finely chopped) Ginger-garlic paste – 1 tsp Cumin seeds – ½ tsp Carom seeds (Ajwain) – ½ tsp Red chili powder – 1 tsp Turmeric powder – ¼ tsp Garam masala – ½ tsp Coriander leaves – 2 tbsp (finely chopped) Curry leaves – a few (optional, finely chopped) Salt – to taste Water – as needed to make the batter Oil – for deep frying Instructions: Thaw the Corn: Take frozen corn kernels out of the freezer and allow them to thaw. Drain any excess water once thawed to ensure they are dry before use. Prepare the Mixture: In a mixing bowl, add the thawed corn kernels. Mash them lightly with the back of a spoon or potato masher. This will help bind the pakodas together but still retain some texture. Mix Ingredients: Add the chopped onion, green chilies, ginger-garlic paste, cumin seeds, ajwain, red chili powder, turmeric powder, garam masala, chopped coriander leaves, and curry leaves to the mashed corn. Add Flours: To this mixture, add besan (gram flour) and rice flour. The besan helps in binding, while rice flour adds a crispy texture to the pakodas. Season and Adjust Consistency: Add salt as per taste. Slowly sprinkle water, a little at a time, to make a thick batter. The batter should be moist enough to hold the ingredients together but not runny. Heat the Oil: Heat oil in a deep frying pan on medium flame. Ensure the oil is hot before you start frying; this will prevent the pakodas from absorbing too much oil. Fry the Pakodas: Using your hands or a spoon, drop small portions of the batter into the hot oil. Fry in batches to avoid overcrowding the pan. Fry the pakodas until they turn golden brown and crispy. Drain Excess Oil: Remove the pakodas using a slotted spoon and place them on a paper towel to drain excess oil. Serving Suggestions: Serve the hot and crispy corn pakodas with mint chutney, tamarind chutney, or ketchup. They pair perfectly with a hot cup of tea or coffee. ---------------------------- ▶️ Please subscribe: https://www.youtube.com/c/GreyPot ----------------------------- ▶️ Follow me on: ▻ Facebook: https://web.facebook.com/greypot.in?_rdc=1&_rdr ▻ Instagram: https://www.instagram.com/greypot.in/ ▻ Twitter https://twitter.com/Grey_Pot ▻ Pinterest: https://www.pinterest.de/Grey_Pot/_created/ ----------------------------- ▶️ Get App https://play.google.com/store/apps/details?id=com.app.greypot ----------------------------- ▶️ Worth buying products: https://www.amazon.in/shop/greypot -----------------------------