Corn Pakodas

Ok guys, this is my first blog after a really looooooooooooong time. I have last posted in 2011. 

I am finally back after a really long break from blogging, with me busy all along changing diapers and nursing my now 2-yeard old son. Now he's old enough to give me an hour in a week to blog again. I must admit I have enjoyed every minute of these 2 years doing everything I did.

Coming to the recipe, I have made these pakodas enough times that I can say for sure that the taste is registered in my son's brain. You can make them bland or spicy as you want them and the ingredients can be found everywhere, that's the best part.

Ingredients:

Corn kernels : 2 cups ( would serve 2-3 )

Green chillies : 2

Curry leaves : 2 sprigs

Coriander leaves / Cilantro : a small bunch

Onions : 1 medium ( finely chopped )

Ginger : 1 cm piece

Salt : As per your taste

Oil : For deep frying the pakodas

Rice flour : 3 table spoons or more based on the requirement

Procedure:

Grind green chillies, ginger piece, curry leaves, cilantro in paste. To that add the corn kernels and salt as per your taste and grind the whole thing again. 

Depending on the size of the wok you use for deep frying, you can decide how many pakodas can be deep fried at a time. I used a small wok and at one time I could only put in 6 pakodas maximum, as you need space to turn them over.

Take enough paste for one round of pakodas to be deep fried and to it add 1-2 spoons of  rice flour and mix. Remember we are mixing the rice flour here only to make sure the pakodas don't separate. Also remember that ground corn kernels have water in them and they tend keep leaving out water over time and your batter / paste gets lighter in consistency as you keep it for long time. And if you add rice flour to the whole mixture, you end up adding more and more till you use up all of the batter. So to avoid that I advice to take enough batter / paste for one round of pakodas and to that add required amount of rice flour.

Now make small balls and make patties out of those balls. Deep fry them and remember these pakodas absorb lot of oil. So try to squeeze out as much oil as you can while removing them from wok and put them on tissue so that any left over oil is absorbed.

Serve them with tomato sauce or ketchup. 

Here in Hyderabad, we get sweet corn through out the year. So I have used that so that when I make pakodas out of it, I get this mixed taste of sweet, salt and spice. You can make these pakodas with country corn as well. 

Know the nutritional facts about corn.

Don't forget to leave your comment and let me know how you liked them. Also, share any useful tips related to this dish.