- 1 1/2 cups frozen sweet corn, rinsed and well drained
- 2 green chile peppers, chopped
- 1 small onion, thinly sliced
- 2 tablespoons rice flour, or more as needed
- 2 tablespoons besan (chickpea flour), or more to taste
- 1 sprig curry leaves
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground red chile pepper
- 1/2 teaspoon ground cumin
- 1 pinch ground turmeric
- salt to taste
- vegetable oil for frying
- Pour sweet corn into a food processor; pulse until coarsely chopped. Mix in chile peppers, onion, rice flour, besan, curry leaves, ginger garlic paste, garam masala, red chile pepper, cumin, turmeric, and salt.
- Heat oil in a deep-fryer or large saucepan. Drop small scoops of the corn mixture into the hot oil; cook until golden brown, about 2 minutes per side. Drain on paper towels.
04/29/2018
recipepes.com
ndian Corn Pakoda, recipe
PT15M
PT1H
5
455 calories
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