Indian Corn Pakoda
"A quick evening snack recipe with sweet corn made Andhra-style. I made these spicy sweet corn pakoda some time back on a weekend. They are crispy, flavorful, and spicy. I know I have been sharing a lot of fried snacks for some time now. Very soon my kids' school holidays will end and hopefully, I will be able to share healthy recipes for kids."
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Ingredients19 m servings 137 cals
Original recipe yields 6 servings (30 pakodas)
- 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.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking corn pakoda. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Per Serving: 137 calories; 8 g fat; 15.4 g carbohydrates; 2.5 g protein; 0 mg cholesterol; 59 mg sodium. Full nutrition
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