Last weekend was a “cornfull” weekend for us. We made corn pakoras and bhutte ka kees on Saturday. My husband is from Indore and he loves these dishes. Who won’t?
Corn Pakoras (Bhutte ke Bhajiye) are his favorite snacks. On our way back from a drive, we came across these fresh corn ears and bought a lot of them.
It takes an effort to grate the corn ears but it is worth it- I have to admit that Charit always grates the corns. And once he is done with grating, he makes them as well. The first time he made them, I just loved them- the flavor of corn with a dash of garlic and green chillies make these pakoras a perfect snack.
Charit is an excellent cook- he cooks occasionally but when he does it, it is perfect- right up to the presentation. Just runs in the family!
Here is how he makes corn pakoras-
Corn Ears- 6-8
Besan (Chickpea flour) – 3 tablespoon
Salt to taste
Oil for frying
Garlic cloves chopped finely- 2-3 tsp
Green Chillies- 3-4 chopped
Red Chilly Powder- as per taste
Green Coriander Leaves- finely chopped
A pinch of Baking Soda
Grate the Corn ears using a hand grater. Don’t grate the cob. Retain the liquid with the grated corn. Now add besan, chopped green chillies, chopped coriander, finely chopped garlic pieces, salt, red chilly powder, pinch of baking soda and mix. If the liquid from grated corn makes the mixture too wet, put in additional besan.
Heat oil in a saucepan. To check if the oil is hot, put a small piece of corn, if it sizzles and comes up, the oil is ready. Put small balls of the corn-besan mixture in the oil with help of a spoon. Let the pakoras fry on medium to high heat. Once they are golden brown, take them out on a tissue paper (to remove excess oil) and serve hot with dhania (coriander) chutney or ketchup.
I used white corncobs; this can be made with yellow corncobs too- however they taste a little sweet. You can probably add more spices to offset the sweetness- I have never tried it though. If you really want to eat this snack but do not wish to grate them, you can use the food processor to grind the corn kernels- but this does not taste the same.
Kasuri methi or ginger can be added for additional flavor.