Corn Pakoda
Instructions
1. Clean out the corn cob by running the knife vertically or thaw the frozen corn(for atleast 20mins) before preparing corn tikki/patties.
2. For the Mixture :- a) Make a coarse mixture of green chillies,cumin seeds,chopped coriander ,gingergarlic paste & the binding indgrediant chanadal (dalia) in a food processor. b)After the coarse textured mixture is ready ,add corn to it. c) Blend it again and place the mixture in a seperate bowl.Add salt to the corn mixture and mix well. (Note:- The final corn mixture will have little moisture oozed out of corn) d) To get a firm texture add maida/all purpose flour & mix well. e) Make dumplings out of the mixture & press it gently to give it a round shape.
3. Cooking Details:- Two ways corn tikkis can be prepared -shallow fry (on a non-stick pan) or Deep fry (in kadhai). For shallow fry :- a)Take a nonstick pan & place it on medium heat .Then place corn tikkis on it. b) Add a drop or two of oil/ghee on each tikki respectively.Allow it cook for a while. c) As they get golden brown from bottom turn them & cook the other side in the same way . . For Deep-Fry :- a) Heat oil in a kadai or deep surfaced pan with minimum one inch of oil. b) Check the temperature for cooking the tikkis by adding a small piece into the oil. If it floats up without breaking then its ready . c) Add the tikkis slowly in the oil & cook till golden brown.
4.Hot & crisp tikkis/patties are ready to be served.
