Every Indian knows that monsoon season is incomplete without the pakoda and chai. As soon as you step out on the streets of Indore during this season, the aroma of the golden corn being roasted with chilli and butter surrounds you. This monsoon I’m sharing the recipie of my sinful corn fritters aka Bhutte ki Pakodi, which is the perfectly crisp on the outside and still melt in your mouth as soon as you take a bite!
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| Course | Snacks / Appetizer |
| Servings | 4 – 6 people |
| Preparation TimE | 10 minutes |
| Cook Time | 10 minutes |
Ingredients for Bhutte Ki Pakodi(1cup=200ml, 1 tbsp=15ml) |
|
| 3 Nos | Fresh golden corn |
| 3 Nos | Green chilies, finely chopped |
| 1 tbsp | Ginger-green chili paste |
| 1/3 rd cup | Spring onions finely chopped |
| 1 tbsp | Coriander seed coarsely crushed |
| 1 tbsp | Fennel (saunf) seeds, coarsely crushed |
| 1 tbsp | Finely chopped coriander leaves |
| 1 tsp | Amchur (raw mango) powder |
| 1 tsp | Red chili powder |
| 1 tbsp | Red chili flakes |
| ½ tsp | Turmeric powder |
| ½ tbsp | Cumin seed (roasted jeera) powder |
| ½ tsp | Hing (asafetida) powder |
| 4 – 5 tbsp | Gram flour or besan |
| 4 – 5 tbsp | Rice flour |
| ½ tsp | Soda or baking powder |
| Salt to taste | |
| Chaat masala to sprinkle | |
| Oil for frying | |
Instructions for Bhutte Ki Pakodi |
|
| 1 | Grate 2 corns with a grater. Remove the kernels of 1 corn.  |
| 2 | Mix in all the ingredients for the pakodi. (check the mixture should not be too dry). |
| 3 | Heat the oil. Shape spoonful of the batter into small pakodis and fry in hot oil until crispy. |
| 4 | Sprinkle with chaat masala on top and serve with chutney. |
Note: You can make the batter ahead of time and keep before making. Just add salt and soda to the batter just before frying. (The onions tend to leave water when mixed with salt; hence add salt just when about to fry)
