Corn Cob Pakora Recipe
In this rainy season today we are going to make corn spinach pakoras. It is very easy to make them and they are ready in a jiffy. Corn will add a crunch to these pakoras and spinach will make these pakoras very healthy to eat. Also we will make special chutney to be eaten with them. So in this rainy season, you can also make corn spinach pakoras with this easy recipe and enjoy their taste with your family.
Ingredients for Corn Pakora Recipe
Corn Cob - 2
Gram Flour - 1 cup (100 grams)
Spinach - 1/2 cup, finely chopped
Potato - 1, finely chopped
Green Chilli - 1 tsp, finely chopped
Ginger - 1 tsp, grated
Coriander Leaves - 2-3 tbsp
Fenugreek - 1 tsp
Red Chilli - 1/2 tsp
Asafoetida - 1/2 pinch
Carom Seeds - 1/4 tsp
Salt - 3/4 tsp
For Chutney
Coriander Leaves - 1 cup, chopped
Ginger - 1 inch chopped
Green Chilli - 2
Salt - 1/4 tsp
Black Salt - 1/2 tsp
Cumin Powder - 1/2 tsp
Asafoetida - 1/2 pinch
Curd - 1/4 cup
Oil for frying
Process of making the Batter
Grate 2 soft corn with a medium grater and remove the fibre. Now put 1 cup of gram flour in a bowl and add water little by little to make a smooth and thick batter. When the batter is made, add the corn pulp to it and mix it well and beat it for 4-5 minutes.
On whisking, add 1/2 cup of spinach finely chopped, 1 finely chopped potato, 1 tsp of finely chopped green chilli, 1 tsp of grated ginger, 2-3 tbsp of green coriander, 1 tsp of dry fenugreek (crushed), 1/2 tsp of crushed red chilli, 1/2 pinch of asafoetida, 1/4 tsp of carom seeds (crushed) and 3/4 tsp of salt. Mix them well and keep it for some time.
Process of making the Chutney
Take 1 cup of chopped coriander leaves, 1 inch ginger, 2 green chillies, 1/4 tsp of salt, 1/2 tsp of black salt, 1/2 tsp of roasted cumin powder, 1/2 pinch of asafoetida and 1/2 tsp of curd in a mixer jar. Grind them finely. In this way the chutney will be ready.
Process of frying the Pakoras
Heat oil in a pan, the oil should be medium-high hot and the flame should be medium-high. Put as many pakoras as you can in hot oil and let them fry for 1-2 minutes. Then flip and fry them till they turn golden brown and take them out.
Prepare the rest by frying in the same way. In this way the roasted spinach pakoras will be ready after frying. Serve them with chutney and enjoy this rainy season while savouring these pakoras with your family.
Suggestions
After adding the gram flour and corn pulp, it is necessary to beat the batter for 4-5 minutes.
Tags
Categories
- Special Recipes
- Snacks Recipes
- Recipe for Kids
- Chutney Recipe
- Indian Regional Recipes
- School Tiffin Recipe
- Pakora Recipe
- Deep Fry Snacks
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