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Corn pakoda with mango tamarind chutney

Course Aperitif dinner, Fingerfood
Cuisine India
Keyword Mango
Servings 4

Ingredients

Corn pakoda

  • 350 g corn kernels sweet, boiled
  • 1 onion thinly sliced
  • 80 g gram flour
  • 2 tbsp rice flour
  • ¼ tsp turmeric
  • ½ tsp kashmiri red chilli powder
  • 1 tsp ginger garlic paste
  • ¼ tsp chaat masala
  • pinch hing asafoetida
  • few curry leaves chopped
  • ¼ tsp salt
  • oil for deep frying

Mango tamarind chutney

  • 500 g tamarind pulp seedless or substitute 120 ml prepared tamarind juice
  • 6 tbsp sugar brown
  • ½ tsp salt
  • 1 onion red, medium, finely diced
  • ½ tsp chile fresh, red or green, finely chopped
  • 2 tsp ginger grated
  • 2 mangos medium, diced 1cm
  • 2 tbsp mint chopped
  • 2 tbsp cilantro chopped

Instructions

Corn pakoda

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

Mango tamarind chutney

  1. To make tamarind juice, put the pulp in a bowl and cover with 1l boiling water.
  2. Stir well and let it soak for 10 to 15 minutes.
  3. Set a fine-meshed strainer over another bowl, add the soaked tamarind and press hard with a wooden spoon to extract the juice.
  4. This should yield 120 ml tamarind juice. Discard the solids left in the strainer. (If using prepared tamarind juice, skip this step.)
  5. Add brown sugar and salt and stir to dissolve, then add the onion, chile, ginger and the diced mango and toss gently to combine. (the chutney may be prepared several hours in advance.)
  6. Just before serving, add mint and cilantro.

Recipe Notes

Pakoda by https://hebbarskitchen.com/corn-pakoda-recipe-corn-bhajiya/
Chutney by https://cooking.nytimes.com/recipes/12603-mango-tamarind-chutney
Photo by Fred R. Conrad for theThe New York Times