Sweet Corn Cabbage Pakoda

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 Ingredients:

Sweet corn cob - 1 num or a full bowl of corn kernels

Cabbage 1/2 Bowl chopped long and thin

Onion 1 nos.(Optional) finely chopped

Gram flour (Besan) 5  to 6 tablespoons Or as per requirement

Green chillies finely chopped 2 nos

Ginger 1/2 inch finely chopped

Cumin seeds  1 teaspoon 

carom seeds 1/2  teaspoon

Red chilly powder (if required) 1/2 teaspoon

Salt to taste

Coriander leaves (Cilantro)1/2 bowl

Cooking oil for deep frying.



 

Method:

Add corn kernels to the mixie jar and pulse coarsely.Add chopped Cabbage and onions to this.Crush ginger, green chillies, cumin seeds and carrom seeds and add this paste into the corn cabbage and onion mixture.

Now add gram flour to form a pakoda consistency and salt as per requirement.



On a medium flame heat the oil in a kadhai and check the temprature by dropping a small piece of the corn mixture. The oil should be hot enough but should not be too hot.The mixture should be float on the oil.Now add the medium size balls to the oil and let them fry thoroughly until they get nice golden colour.Make sure that pakodas are getting cooked inside also.

Fried pakodas should be drained on a tissue paper so that they don't become oily.

Serve these Corn Cabbage Pakodas with Tomato ketchup or green chutney.

 Note: While frying the pakodas,  if the oil is too hot then the pakodas will get dark colour from outside but they will remain uncooked from inside. So the oil temprature should neither be too hot nor too cool.It should be medium high temperature.

Pakodas should be fried by stirring occasionally so that they will get cooked thoroughly.

Some people add a tablespoon of rice floor to make the pakodas more crunchy.But due to this pakodas become chewy when get cooled down.

Serves 5 to 6 people as a tea time snack.




 







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