Corn Pakoda are a perfect tea time snack which are crispy crunchy from outside and soft from inside.
sweet corn kernels
ginger garlic paste
cumin or jeera
besan/ gram flour / senaga pindi
rice flour or corn flour
Onion thinly sliced
curry leaves or pudina or mint
turmeric or haldi
red chili powder
for frying as needed
For corn pakoda
To make sweet corn pakoda, you can use corn on the cob or frozen corn.
If using corn on the cob, cook them until soft. Scrape off the corn from the cob with a knife. If using frozen corn, just rinse them and drain very well. Make sure there is no moisture.
Pulse them coarsely few times in a mixer jar or food processor. The mixture has to be coarse.
Transfer to a mixing bowl.
Add the rest of the ingredients except oil and mix. Adjust salt as needed.
To make sweet corn pakoda
Heat oil in a deep pan for frying.
Check if the oil is hot enough by dropping a small portion of the mixture. The dough has to rise without browning quickly.
Drop small portions of this mixture to the hot oil.
Fry until golden stirring often.
Drain them on kitchen tissues. Serve sweet corn pakoda hot or warm.