### Corn Pakoda: Snacks with Sweet Corn
Corn Pakoda, an enticing Indian treat, is ideal for those rainy days when you desire something crispy and soothing. Crafted mainly from fresh corn, this dish is not only simple to whip up but also accentuates the natural sweetness of the corn. With the monsoon season here, there’s no finer moment to savor these delectable fritters alongside a steaming cup of masala chai.
#### Ingredients
To create Corn Pakoda, you’ll require the following ingredients:
– Fresh corn kernels (ideally from the desi variety or sweet corn)
– Besan (gram flour)
– Rice flour (optional, for added crispiness)
– Green chilies (finely diced)
– Ginger (grated)
– Fresh coriander leaves (chopped)
– Salt (to preference)
– Red chili powder (optional)
– Ajwain (carom seeds, optional)
– Water (as needed)
– Oil (for deep frying)
#### Preparation
1. **Prepare the Corn**: Grate the fresh corn or slice through the kernels with a knife and coarsely grind them. This assists in releasing the corn’s inherent sweetness and moisture.
2. **Mix Ingredients**: In a mixing bowl, blend the grated corn with besan, rice flour, chopped green chilies, grated ginger, chopped coriander, and spices. Mix thoroughly until all the components are well combined.
3. **Form the Batter**: Gradually add water to the mixture to create a thick batter. The consistency should be such that it holds together but is not excessively runny.
4. **Heat Oil**: In a deep frying pan, warm oil over medium flame. To verify if the oil is ready, drop a small amount of the batter into the oil; if it sizzles and floats to the surface, the oil is sufficiently hot.
5. **Fry the Pakodas**: Gently drop spoonfuls of the batter into the hot oil. Fry in batches, ensuring you don’t overcrowd the pan. Fry until the pakodas become golden brown and crispy.
6. **Drain and Serve**: After cooking, remove the pakodas from the oil and drain on paper towels to eliminate excess oil. Serve hot with green chutney or ketchup.
#### Enjoying Corn Pakoda
Corn Pakoda is best relished fresh and hot, making it a perfect snack for evening tea or as an appetizer for gatherings. The crispy exterior and soft, sweet interior create a delightful contrast sure to please everyone.
Whether you are using homegrown corn or store-bought sweet corn, this recipe is a fantastic way to fully utilize this versatile ingredient. So, collect your ingredients, and indulge in a plate of warm Corn Pakoda that embodies the essence of comfort food during the monsoon season.