The rainy season has something magical. The earthy smell after the first showers, the soothing sound of rain drops on the window and of course – the irresistible desire for something hot, crisp and fried. And what better snack combined with a cup of leaning cellar a rainy day as Crispy Corn Pakodas?
Golden, Crispy Corn Pakodas and exploded with taste, these little bites of joy are the comfort of the ultimate monsoon. You are easy to do, incredibly satisfactory and frankly as soon as you have a population, you will not stop.
What are the Crispy Corn Pakodas?
Crispy Corn Pakodas(or donuts) are a classic Indian snack in fresh corn kernel, mixed with spices, herbs and gram flour, then gilded and crisp fries. Imagine like nuggets of happiness of the bite that combine the sweetness of corn with the crunch of a perfectly fried coating.
Why but Pacodas is the best snack in the rainy season
Rainy weather, of course, takes us for a long time for fried snacks, but the but Crispy Corn Pakodas met differently. For what? Because they are not only crisp – they are also juicy. The sugar corn breaks in its mouth, while the coating remains crisp and the perfect balance of textures creates. Combine this with a hot cup of Masala Chai or coffee, and you have the ultimate monsoon atmosphere.
Ingredients you need
Before the start, collect simple ingredients: Crispy Corn Pakodas
Cores of fresh or Frélé sugar lessons
Gram flour (Besan)
Rice flour (particularly crisp)
Onions, finely chopped
Green pepper, chopped
Ginger and garlic paste
Fresh coriander leaves
Spices: red chili powder, turmeric, garam masala, cumin seeds
Salt to taste
Oil for frying fries
Step 1: Prepare the corn
If you use fresh corn, cook it slightly and separate the nucleus. If you use Frozen, thaw them. Pay attention to a handful of granules: this helps to tie the mixture and maintains most of the cereals in front of that juicy bite.
Step 2: Mix the batter
Add the corn, the onions, the peppers, the coriander paste and the ginger in a bowl. Sprinkle the herbs, salt and then add the grammar and rice flour. Mix everything well. The mixture must be thick enough to be together without being liquid. If necessary, add only a pinch of water.
Step 3: frying perfectly
Heat the oil in a deep pan. Let small tablespoons of the batter fall into the oil once. Cook on medium -sized flames until it becomes golden and crunchy. Not overflowing on the pan: from their space to explode and cook evenly.
Step 4: Serve correctly
Drain the pakodas on a paper towel and serve them immediately. Combine them with Minz -Chutney, Tamarind -chutney or even Simple Tomato Ketchup. Of course, do not forget that this chai-sie hot cup is not negotiable.
Advice for additional corn pakodas
Add the rice flour or even a little corn flour for a more crisp texture.
Do not make the dough too aqueous – keep it thick. Cook over medium heat; Too high, the outside will burn while the interior leaves raw.
Serve immediately – Pakodas are the best when it’s hot.
Variations that you can try
Crispy Corn Pakodas Commodus: Add grated cheese to the batter for sticky bites.
Crispy Corn Pakodas di Spinaci: mix in chopped spinach leaves for a healthier turning point.
Masala Corn Balls: form the batter in round balls for a friendly version.
Because homemade Pakodas always have a better flavor
Obviously, you can order Pakora in a restaurant, but to make them at home gives you the freedom to play with flavors, adjust the level of the herbs and have fun, fresh and warm. Also, it’s fun! Pakodas Cooking while it rains outside is an experience in itself.
Combine ideas for a complete rainy daily dish
Do you want to get out completely? Serve crispy cornpakodas with:
Masala chai or ginger tea
Chutney Verde and Chutney by Tamarindo
Hot soup for a touch of melting
Together it is the perfect comfort trade for a welcoming rainy evening.
Healthier alternatives
Do you love Crispy Corn Pakodas but are you worried about oil? Try this:
Crispy Corn Pakodas Cotto Cruncha air, less guilty.
Shallow container in a painful pan with only a pinch of oil.
Keep them in the oven for a lighter version.
They will not be indulgent as fried foods, but they are an excellent option for fault snacks.
Read More: How to Make Restaurant-Style Creamy Palak Paneer at Home
Conclusion
Rainy Days and Pakodas are a game made in paradise and Crispy Corn Pakodas are proof of this. They are crisp on the outside, juicy from the inside and full of flavors that cry comfort. These donuts are easy to whip and impossible to resist. They are the ideal way to celebrate the monsoon.
The next time the sky becomes gray and the rain flows, jump the snacks bought in the store and make a plate with golden corn packodas later.
