Hi there foodies!
How is everyone doing today?
At our end, the heat wave in Ireland is at its ultimate peak! We are approaching 30 degrees C and you know it’s serious when you have to use Sun-block on your skin in this particularly country. I mean, that never happens!!
In India however, it seems that monsoon has arrived in all its glory. All of a sudden, everyone is posting pictures of tempting, deep-fried snacks all over their social media and that is making me badly pine for the similar things as well. So rain or no rain, I am making myself some sizzling hot snacks, yes sir!
Indian ‘Onion bhajji’ is famous throughout the world, but what you guys don’t know is that we Indians can make fritters out of literally anything and everything. It can be the weirdest item present in your refrigerator and you will find an isolated recipe in some corner of the internet using that ingredient in a fritter or as we call it in hindi- ‘Pakora’ or a ‘Bhajiya’. Case in point- Chicken pakora, Fish pakora, RICE pakora, lentil pakora, cabbage pakora, spinach pakora etc etc etc.
Today, I am sharing my personal favorite with all of you- Corn Pakoras!
You get some of the best corn based dishes in my hometown in central India (for eg. Butte ka kees) but if you want to know where you get the best possible Corn Pakoras in the whole world, it’s at my sister’s house in Indore. No discussions. Whenever I visit Indore, I request, demand and beg for the ladies in that house to make these corn fritters for me.
So….presenting the special recipe straight from my sister’s kitchen in India for you- ‘Butte ke Bhajiye’! These are ridiculously easy to make and delicious to eat with hot tea on a rainy evening. Yum! Give them a go and enjoy! xx
- 4 Corn cobs
- 3-4 tbsn Chickpea flour (besan)
- 1 tbsn Rice flour (optional)
- 1 tbsn green chilly & ginger paste
- 1 tsp Turmeric powder
- 2 tsp Red chilly powder
- A pinch of asafoetida
- 1 tsp fennel seeds
- Salt to taste
- In a large bowl, grate the corn cobs to get a watery, yellow paste.
- To it, add Chickpea flour and Rice flour.
- Next, add Green chilly & ginger paste, salt, red chilly powder, fennel seeds, asafoetida and coriander leaves. Mix well.
- Put multiple spoonfuls of batter in hot oil one after another, and deep-fry until crisp and golden brown. Serve hot with green chutney, ketchup and tea. Enjoy!
If you fritters disintegrate in hot oil, keep adding Chickpea flour till that stops! Some corn cobs can be more watery in nature, so the quantity of chickpea flour might be required to be increased!