Monsoon Special: Lip-Smacking Corn Pakodas
The monsoons are here! And along with it arrives the season of muddy puddles, colourful raincoats, long drives in the drizzle and some piping hot delicacies :)
I know of people who despise this romantic season just because they have to deal with dirty shoes and damp hair. Honestly, for me, a cup of hot chai along with a plate of steaming bhajiyas more than makes up for the mess. And I know I'm not alone in this! Most of us love watching raindrops splattering against the window pane while munching on our favourite fritters. That's why, today it's time for our first monsoon special recipe of the year – crunchy corn pakodas! Then why the delay; let's begin!
Grab These Ingredients
2 cups of corn, boiled
1 onion, chopped finely
2-3 green chillies, chopped
A small piece of ginger, chopped
2-3 cloves of garlic, chopped
2 spoons of cumin powder (jeera powder)
1 spoon of turmeric (haldi) powder
4 spoons of gram flour (besan)
3 strands of coriander leaves, chopped
Time For Some Fritters
Combine the boiled corn, chopped green chillies, chopped ginger, chopped garlic and salt in a grinder. Grind it into a thick paste. Now add the chopped onion, cumin powder, turmeric powder and gram flour to the corn paste and mix well. Ensure that the batter is smooth and has no lumps.
Bring out your deep frying pan and heat oil in it. Once the oil is hot, use your hand (if you're a pro) or a spoon (if you're like me) to drop the fritters into the pan. Be very careful to not scar your hands with the hot oil during the process. Once your pakodas turn a crisp, deep-brown colour, remove them from the flame and place them over absorbent napkins to soak out the extra oil.
Devour your hot and delectable corn pakodas along with a spicy dip; the perfect treat after a fun dance in the rain!