"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."
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.