Ingredients:
- Sweet Corn - 1 can ( small )
- Potato - 1
- Carrot - 1
- Onion - 1
- Chopped Cilantro - 2-3 springs
- Green Chillies - 2 or to taste
- Red chili Powder - to taste
- Salt - to taste
- Chickpea Flour - 1 cup or as needed
- Oil - for deep frying
Directions:
- Roughly grind the sweet corn . Do not make a smooth paste. Transfer it to a mixing bowl.
- Grate peeled potato, carrot and add to the mixing bowl.
- Also add finely chopped onions, chopped cilantro, green chillies, red chili powder, salt . Mix well.
- Add besan ( chickpea flour ) and mix. Add very little water as the vegetables will ooze out some water as well. Mix and make into a thick batter.
- Heat oil for deep frying.
- Dump spoonfuls of the pakora mixture into the oil and fry on medium till golden brown from both the sides.You can fry 8-10 pakoras at a time.
- Remove on paper towel.
- Repeat for the remaining pakora mixture.
- Serve hot with ketchup or green chutney.
Note : If you think the pakora mixture turns watery half way through as the vegetables ooze more water, you can add either more besan or even bread crumbs.
Good one...I will try this out!
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