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Firstly, in a large mixing bowl take 350 g boiled sweet corn kernels and 1 thinly sliced onion.
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Squeeze and mix well making sure the corn is mashed well. alternatively, pulse it in a mixi.
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Now add the gram flour, the rice flour, turmeric, chilli powder, chaat masala, ginger garlic paste, pinch of hing, few curry leaves and salt.
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Combine and mix all well without adding any water.
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Add more besan if required and form a dough.
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Now drop the corn pakoda mixture, making rough balls into hot oil.
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Stir occasionally, and fry on medium flame.
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Fry until the pakora turns crispy and golden, which takes approximately 10-15 minutes.
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Finally, serve crispy corn pakoda with the chutney