Is it raining outside? It's time to treat yourself to some crispy corn fritters. Nothing reminds you of the taste of hot, crispy 'pakoras' more than the scent of mud after the rains. The monsoon season is the best time to enjoy a hot cup of tea with delicious pakoras.
The streets are lined with corn cobs, fondly known as 'bhutta', and it is mandatory to feast on these while it rains. Pakoras are that rooted in our sense and palate .... they are centre piece for everything from conversations to celebrations. And monsoon is the season that turns us into a nation full of pakora-craving people. People typically crave the type of food that is the exact opposite of the weather - cold ice-cream on hot days, warm cider on cold days … and something crisp and crunchy when it’s damp and soggy outside. In fact, in most of the Indian households, rains are perfect excuse to indulge in a variety of crispy fritters of some sorts. And, nothing signifies the arrival of monsoons than corn. Do try and enjoy these crispy corn fritters along with your near and dear ones.
Ingredients :
1& half - 2 cups corn kernels ( boiled)
1 medium potato chopped
1 medium onion chopped
1 tblsp green chilli, ginger & garlic paste
3/4 cup chickpea flour / Besan
1/4 cup rice flour
1 tsp red chilli powder
1/4 tsp turmeric powder
1/4 tsp chaat masala pd
handful of coriander leaves
salt to taste
oil for frying
Method :
1. In a large bowl, mix together the corn, chopped potato, onion, spices and herbs & salt. Stir until well combined.
2. Now mix in the chickpea & rice flour. Try to combine the mixture without adding any water.
3. Heat oil in a kadai over medium-high heat. Make rough balls from the corn mixture and drop into the hot oil and fry until crispy and golden then turn & cook the other side.
4. Turn out onto kitchen towel to blot off any excess oil and keep warm. Continue until you have used up all the mixture.
5. Serve warm with your preferred chutney or sauce and a hot cup of tea or coffee. Enjoy!!
The streets are lined with corn cobs, fondly known as 'bhutta', and it is mandatory to feast on these while it rains. Pakoras are that rooted in our sense and palate .... they are centre piece for everything from conversations to celebrations. And monsoon is the season that turns us into a nation full of pakora-craving people. People typically crave the type of food that is the exact opposite of the weather - cold ice-cream on hot days, warm cider on cold days … and something crisp and crunchy when it’s damp and soggy outside. In fact, in most of the Indian households, rains are perfect excuse to indulge in a variety of crispy fritters of some sorts. And, nothing signifies the arrival of monsoons than corn. Do try and enjoy these crispy corn fritters along with your near and dear ones.
Ingredients :
1& half - 2 cups corn kernels ( boiled)
1 medium potato chopped
1 medium onion chopped
1 tblsp green chilli, ginger & garlic paste
3/4 cup chickpea flour / Besan
1/4 cup rice flour
1 tsp red chilli powder
1/4 tsp turmeric powder
1/4 tsp chaat masala pd
handful of coriander leaves
salt to taste
oil for frying
Method :
1. In a large bowl, mix together the corn, chopped potato, onion, spices and herbs & salt. Stir until well combined.
2. Now mix in the chickpea & rice flour. Try to combine the mixture without adding any water.
3. Heat oil in a kadai over medium-high heat. Make rough balls from the corn mixture and drop into the hot oil and fry until crispy and golden then turn & cook the other side.
4. Turn out onto kitchen towel to blot off any excess oil and keep warm. Continue until you have used up all the mixture.
5. Serve warm with your preferred chutney or sauce and a hot cup of tea or coffee. Enjoy!!
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