Corn Fritters Bhutte Ki Pakodi

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)

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