We thought that was a little strange. My aunt then told us the reason. She, the helper saw these pakoda on a cooking show and experimented on us, and was trying to get an honest feedback from us. She gave also gave us the recipe and I was least bother to note it down, as I usually don’t make deep fried food that much. All I remember from the recipe is sweetcorn and rice flour.
Prep time: 15 min Cook time: 20 min
Corn kernels – 3 cups, freshly grated or coarsely ground
Onion – 1, medium sized, finely chopped
Green chilies – 3, finely minced
Ginger – 1 1/2 ” piece, finely minced
Fresh coriander leaves – 3 tbsps (finely minced)
Besan – 3 tbsps (chickpea flour)
Rice flour – 1 tbsp
Cornflour – 1 tbsp
Salt to taste
Oil for deep frying
1. Heat enough oil for deep frying in a heavy bottomed vessel on medium flame.
2. In a bowl, add the coarsely ground corn, finely minced onions, green chilies, ginger, fresh coriander leaves and salt and mix well.
3. Sprinkle besan, rice flour and corn flour over this mixture and mix well. Do not add water as the moisture from the corn will be enough to bind the mixture together. You should be able to shape small round balls out of the mixture.
4. Check if the oil is hot enough for deep frying by dropping a small piece of the corn mixture into the oil. If it sizzles and comes to the surface, the oil is ready for deep frying.
5. Slowly place a few corn balls (pakoda) into the hot oil and cook on medium flame. Do not crowd the vessel by adding more balls. Fry them till they reach a golden shade.
6. Drain them with a slotted ladle and place them on absorbent paper. Prepare corn pakora with the rest of the mixture.
7. Serve them warm with ketchup and chai.
If required add more besan.
You can also add roughly torn curry leaves instead of coriander leaves or use both.