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Vegan Corn Pakoda | Fritters to go with your Tea !

Vegan Corn Pakoda | Fritters to go with your Tea !

Corn pakoda is quite popular in parties as a finger food or in a desi setting it can be a great afternoon snack to go with your tea or coffee. It is quick and easy to make. Its healthier than most processed finger foods.

If we look at it scientifically we will see that processed finger foods or fast foods are essentially salt and fat delivery systems. Its much better to just make them at home. In fact as a mother i made this a habit at home, so much so that by the time the McDonalds of the world arrived they were over the fat food stage of their lives.

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Corn pakoda ingredients

 

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Corn Pakoda Recipe

June 20, 2020
: 4
: 10 min
: 10 min
: 20 min
: Low

I have added rice flour to make the whole thing a little crunchy from the inside. If you don’t have rice flour you can add an additional amount of chickpea or cornflour in the given proportion. You can use bread crumbs or semolina to make the outer texture crunchy. I use them to achieve a hard exterior and a soft center Eg : Cheese balls. In this recipe i used rice flour as I wanted the whole thing to be crunchy.

By:

Ingredients
  • 1.25 cups of fresh corn / frozen corn
  • 1 small capsicum chopped
  • 2 small or 1 large size onion chopped
  • Cilantro leaves / Curry leaves
  • 1 green chilly
  • 1/4 tsp red chilli or to taste
  • Salt to taste
  • 2 cups Cooking oil
  • 3 tbs rice flour (optional)
  • 3 tbsp chickpea flour/ cornflour (Use 6 tsp if you are NOT using rice flour)
  • ¼ tsp fennel seeds (optional)
Directions
  • Step 1 Grind the fresh corn coarsely, make sure it still retains some crunchiness like in the pic below. Set aside.
  • Step 2 Grind for just 4-5 secs in the grinder with the capsicum, onion, green chilli and the curry/cilantro leaves. Do not grind completely.
  • Step 3 Mix the flours together into the ground veggie mixture. Mix well.
  • Step 4 Add the salt and red chilli powder. Mix well.
  • Step 5 The mixture should look like the picture below. The items should be coarse and they should NOT be ground too finely like a paste.
  • Step 6 Roll them with your hands into small round balls.
  • Step 7 Heat a deep pan with cooking oil. Wait till the oil heats.
  • Step 8 Drop them into the hot oil one by one. Be careful not to burn yourself.
  • Step 9 Fry each batch for 3-4 mins. Use a metal spatula to move them around. Ensure they get even exposure to the oil on all sides.
  • Step 10 Put them into a plate with tissue paper on it. This will help soak up the extra oil.
  • Step 11 Serve with Ketchup or any dip of your choice.
  • Step 12 The corn balls are ready to be enjoyed!

Tips

This dish can be modified for non-vegan palate by adding the relevant items of their choice. The recipe is versatile and open to experimentation with respect to ingredients.

I have added rice flour to make the whole thing a little crunchy from the inside. If you don’t have rice flour you can add an additional amount of chickpea or cornflour in the given proportion.

You can use bread crumbs or semolina to make the outer texture crunchy. I use them to achieve a hard exterior and a soft center Eg : Cheese balls. In this recipe i used rice flour as I wanted the whole thing to be crunchy.

In this recipe I stuck to tradition and deep fried them. Those who are calorie conscious can choose to bake or air fry them.

Corn pakoda recipe with pictures

Grind the fresh corn coarsely, make sure it still retains some crunchiness like in the pic below. Set aside.

Crushed corn

Give 2-3 secs in the grinder with the capsicum, onion, green chilli and the curry/cilantro leaves. Do not grind completely.

Mix the flours together into the ground veggie mixture. Mix well.

Add the salt and red chilli powder. Mix well.

The mixture should look like the picture below. The items should be coarse and they should NOT be ground too finely like a paste.

Corn with besan

Roll them with your hands into small round balls.

Heat a deep pan with cooking oil. Wait till the oil heats.

Drop them into the hot oil one by one. Be careful not to burn yourself.

IMG_20200603_185354.jpg

Fry each batch for 3-4 mins. Use a metal spatula to move them around. Ensure they get even exposure to the oil on all sides.

Put them into a plate with tissue paper on it. This will help soak up the extra oil.
Serve with Ketchup or any dip of your choice.

Corn pakoda

Your corn pakoda dish is ready to be enjoyed!

This makes an excellent side dish to a meal; it can also work as a snack. This is a very tasty but sinfully rich in calories dish. We make this once in a while. However, for those with kids this is a relatively healthier and safer snack to provide them with, than what might be available in the fast food joints. Its quick to make and makes for great finger food.

If you like to know anything about my recipes or cooking in general do feel free to reach via the comments. I will be more than happy to share.

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