This is a fast recipe for evening snacks and can also be served as dinner starter.
Corn Pakodas (serves 4-5)
Frozen/ freash corn: 500 gms
Gramflour (Besan): 2 heaped tbspn
ginger :1" piece (grated)
onion: 1 cup chopped
green chilli: 1 (finely chopped)
dry coriander: 1 1/2 tspn coarsely grounded (use coriander powder if not available)
saunf : 1 tspn coarsely grounded
green coriander leaves: 1/4 cup chopped
asofaetida (heeng): one pinch
salt to taste
1/2 tsp sugar (optional)
Grind sweet corn/ fresh American corn with pinch of asofaetida in mixer. Add water just enough to grind it. You can also use fresh corn (grated). Add besan and mix well. Mix all the ingredients. Add 1 tb spoon hot oil in the batter to make pakodas crispy. Make small balls of 1" size and fry in oil till golden brown and crispy. Serve hot with sauce, green chutney and curd.
Tips for frying pakodas: Heat the oil just enough that a small ball of paste surfaces up after putting in oil. Put pakodas to fry in high flame, reduce the flame for 2 minutes after adding all the balls, again increase the flame and fry continously stirring to make the pakodas crispy.