How to make Corn Pakoda - SK Khazana -

A unique pakoda recipe as the roasted corn kernels are mixed together with gram flour and deep fried till golden and crisp. An amazing tea time snack!

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Corn corb (भुट्टा ), Oil (ऑइल)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Corn Pakoda - SK Khazana checkout Imli Bhutta, Corn Cups, Corn Fritters, Chatpata Bhutta . You can also find more Snacks and Starters recipes like Potato Lollipop - SK Khazana Rawa Appe - SK Khazana Chicken and Potato Cutlets Dal Puri

Corn Pakoda - SK Khazana

Corn Pakoda - SK Khazana Recipe Card

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Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Corn Pakoda - SK Khazana Recipe

  • Corn corb roasted 1 piece

  • Oil for deep frying

  • Onions small 2

  • Coriander sprig 6-8

  • Gram flour (besan) 1/2 cup

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Cumin powder 1/2 teaspoon

  • Coriander powder 1/2 teaspoon

  • Salt to taste

  • Carom seeds (ajwain) 1/4 teaspoon

  • Baking soda a pinch

  • Tomato ketchup to serve

  • Green chutney to serve

Method

Step 1

Carefully slice the corn kernels using a sharp knife. Separate the kernels using your fingers and transfer into a large bowl.

Step 2

Heat sufficient oil in a kadai.

Step 3

Meanwhile roughly chop onions and coriander and transfer them into the same bowl. Mix well.

Step 4

Add besan, turmeric powder, red chilli powder, cumin powder, coriander powder, salt and carom seeds and baking soda. Add 3-4 tbsps water and mix well.

Step 5

Slide in small portions of the prepared mixture into the hot oil and deep fry till golden brown and crisp. Drain on absorbent paper.

Step 6

Serve hot with tomato ketchup and green chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.