Corn Pakodas with Avocado Chutney
Food Recipes, While It Steeps
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Corn Pakodas with Avocado Chutney

If you know any Indians you’d know that as soon as the first drizzle hits, we start preparing. Preparing for all the food that we are going to eat. Which mostly includes a variety of pakodas or fritters. And endless cups of chai.

As a child, the first few weeks of monsoon were also the end of summer holidays and we were still at grandmas. I still remember the entire family getting together every evening on the porch with grandma bringing in steaming hot plates of pakodas and trays full of chai. Us kids weren’t allowed the chai but we could grab as many pakodas as we wanted. 
 
For some reason I’ve never enjoyed the aloo(potato) pakodas. They are dull and starchy though they seem to be a favourite with many. But give me anything else – onions, corn, capsicum, even tomato and I’m on a binge eating spree. There’s something so irresistible about fried snacks especially when the rain starts pouring. 
 
These corn pakodas are not traditional. But I love how well the spicy crispy coating goes with the sweet corn clusters. It’s an unexpected flavor which makes you want to reach for more. I hope you enjoy making this recipe.
 
Corn Pakodas with Avocado Chutney
Yields 5
Nothing warms up a rainy evening like these crispy corn pakodas. Served with an avocado chutney, these are an irresistible snack to munch on!
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Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
Ingredients
  1. For the Corn Pakodas
  2. 2 cups fresh Corn Kernels
  3. 3/4 cup Chickpea Flour
  4. 2 Green Chillies, chopped finely
  5. 1/2 teaspoon Paprika Powder
  6. 1/2 cup Water
  7. 1 teaspoon Salt
  8. Oil for Frying
  9. For Avocado Chutney
  10. 1 ripe Avocado, cored, peeled and diced
  11. 1/2 cup packed Cilantro Leaves
  12. 1/2 inch Ginger
  13. 1 Jalapeno
  14. 1/2 teaspoon Salt
Instructions
  1. For the avocado chutney, add all the ingredients to a blender and blend till smooth. Cover and store in the refrigerator till ready to serve.
  2. Add all the ingredients except oil to a bowl and make a thick batter which coats the corn kernels.
  3. Heat 2 inches oil in a pan.
  4. Add corn batter by the tablespoon into the oil, and fry till golden brown on a medium high flame. Don't crowd the pan. You might have to fry these in 2-3 batches.
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  1. Pingback: Warm Coconut and Mango Oatmeal Bowl – Tea Stories | Best Tea Blog | Still Steeping – The Teabox Blog

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