Crispy Corn and Veggies Pakoda
Pakoda, also known as fritters, are a popular snack in many parts of India, especially during the monsoon season. The combination of crispy batter and tender, flavorful fillings makes them an irresistible treat. Corn and veggies pakoda is a delicious twist on the traditional pakoda, adding a burst of sweetness from the corn and a mix of vegetables for extra flavor and nutrition. Perfect for tea-time snacks or as an appetizer, this recipe is sure...
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Ingredients
corn kernels (fresh or frozen)1cup
small onion, finely chopped1piece
small carrot, grated1piece
small bell pepper (capsicum), finely chopped1piece
green chili, finely chopped (adjust to taste)1piece
ginger, grated1/2in
coriander leaves, chopped2tbsp
gram flour (besan)1cup
rice flour2tbsp
turmeric powder1/2tsp
red chili powder (adjust to taste)1/2tsp
cumin seeds1/2tsp
carom seeds (ajwain)1/2tsp
Salt, to taste
Water, as needed
Oil, for deep frying
Nutrition (per serving)
Calories
141.0kcal (7.05%)
Protein
5.0g (10%)
Carbs
25.5g (9.27%)
Sugars
2.3g (4.5%)
Healthy Fat
2.0g
Unhealthy Fat
0.3g
% Daily Value based on a 2000 calorie diet
How to make Crispy Corn and Veggies Pakoda
Prepare the Vegetables
- Step 1
In a mixing bowl, add the corn kernels, chopped onion, grated carrot, bell pepper, green chilies, ginger, and coriander leaves. Mix well to combine.
Make the Batter
- Step 1
Add the gram flour, rice flour, turmeric powder, red chili powder, cumin seeds, carom seeds, and salt to the vegetable mixture. Mix everything together until the flour evenly coats the vegetables.
Add Water
- Step 1
Gradually add water, a little at a time, to form a thick batter. The batter should be thick enough to hold the vegetables together, but not too runny. If the batter is too thick, add a bit more water; if it's too thin, add a little more gram flour.
Heat the Oil
- Step 1
Heat oil in a deep frying pan over medium heat. To check if the oil is hot enough, drop a small amount of batter into the oil. If it sizzles and rises to the top quickly, the oil is ready for frying.
Fry the Pakodas
- Step 1
Using a spoon or your fingers, carefully drop small portions of the batter into the hot oil. Fry the pakodas in batches, making sure not to overcrowd the pan. Fry until they are golden brown and crispy on all sides.
Drain Excess Oil
- Step 1
Once the pakodas are fried, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to absorb any excess oil.
Serve Hot
- Step 1
Serve the corn and veggies pakodas hot with your favorite chutney or sauce. They pair perfectly with a cup of hot tea or coffee.
Nutrition (per serving)
Nutrition (per serving)
Calories
141.0kcal (7.05%)
Protein
5.0g (10%)
Carbs
25.5g (9.27%)
Sugars
2.3g (4.5%)
Healthy Fat
2.0g
Unhealthy Fat
0.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use fresh vegetables and corn for the best flavor. If using frozen corn, make sure to thaw and drain any excess water before adding it to the batter.
Adjust the spice level by adding more green chilies or increasing the amount of red chili powder for a spicier pakoda. For a milder version, reduce the spices as per your taste.
The key to crispy pakodas is the consistency of the batter. It should be thick enough to hold the vegetables together but not too dry. Adjust the amount of water accordingly.
Rice flour helps in making the pakodas extra crispy. If you don't have rice flour, you can substitute it with cornflour or skip it altogether, though the texture may vary slightly.
Ensure the oil is hot enough before frying the pakodas. If the oil is too cool, the pakodas will absorb too much oil and become greasy. If the oil is too hot, the pakodas may brown too quickly on the outside while remaining undercooked on the inside.
FAQS
What is the best way to store leftover crispy corn and veggies pakoda?
To store leftover crispy corn and veggies pakoda, allow them to cool completely, then place them in an airtight container. You can keep them in the refrigerator for up to 2-3 days. For longer storage, consider freezing them. Just make sure to layer them with parchment paper to prevent sticking.
Can I make crispy corn and veggies pakoda gluten-free?
Yes, you can easily make crispy corn and veggies pakoda gluten-free by substituting the gram flour (besan) with a gluten-free flour blend or chickpea flour. Additionally, ensure that all other ingredients, especially any spices or pre-packaged items, are certified gluten-free.
What are some good dipping sauces to serve with corn and veggies pakoda?
Crispy corn and veggies pakoda pair wonderfully with a variety of dipping sauces. Popular choices include mint chutney, tamarind chutney, or a spicy yogurt dip. You can also serve them with ketchup or a tangy garlic sauce for added flavor.
How can I adjust the spice level in corn and veggies pakoda?
To adjust the spice level in corn and veggies pakoda, you can modify the amount of green chili and red chili powder used in the recipe. For a milder version, reduce these ingredients or omit them entirely. Alternatively, you can add a pinch of black pepper for a subtle heat without overwhelming spiciness.
What vegetables can I substitute in the corn and veggies pakoda recipe?
You can customize the corn and veggies pakoda by substituting or adding different vegetables based on your preference. Zucchini, spinach, or peas work well in this recipe. Just ensure that the vegetables are finely chopped or grated to maintain the right texture in the batter.
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