from 1 vote
Sweet Corn Pakoda
Sweet Corn Pakoda is a great tea time snack.
Coriander Leaves / Curry Leaves
Chop and remove the corn kernels from the corn cobs.
Add in Onion Coriander Leaves/Curry Leaves, Ajwain Seeds, Gram flour, Salt and required water. Mix them.
Heat oil in a Wok for deep frying. Once the oil is hot enough add one tablespoon of mixture into the oil.
Cook in medium flame. Once the mixture is golden brown take them out of oil and place them in an absorbent paper for the excess oil.
Serve Hot Sweet Corn Pakoda with a cup of hot chai.
Add only required water. If water is less the mixture would be powdery and it wouldnt hold shape while deep frying in oil.
If the mixture is watery it would absorb more oil while deep frying.
1 tablespoon of corn flour and rice flour can be added to make the pakoda crispy. Do not add more rice flour or the pakoda would get harder.
Sweet Corn Pakoda https://www.annslittlecorner.com/sweet-corn-pakoda/