Corn pakoda with green chutney recipe | makai na bhajiya | Rajkot famous green chutney
Ingredients
For corn pakoda
- 3 corns
- 1 tsp coriander seeds
- 6-7 black pepper
- ½ tsp ajwain
- 2 tbsp corn kernels
- 1 medium size chopped onion
- 2 green chilli
- ½ tsp ginger
- 1 tsp dry mango powder
- Grounded masala
- Salt to taste
- ½ tsp sugar
- 1 tbsp yogurt
- ½ cup chopped coriander leaves
- ¾ cup gram flour - besan
- 2 tbsp rice flour
- Oil for deep frying
For chilli chutney
- 50 grm or ½ cup green chilli
- ½ tbsp lemon juice
- ¼ tsp hing
- ¼ tsp turmeric powder
- Salt to taste
- ¼ cup peanuts
Instructions
Making corn pakoda
- Grind coriander seeds, black pepper and ajwain into a coarse powder.
- Grate the corn or coarsely ground with a grater.
- Now add corn kernels green chilli, chopped onion, ginger paste, dry mango powder, grinded masala, amchur powder, salt, sugar, yogurt and coriander leaves. Mix well.
- Add ¾ cup of besan and 2 tbsp rice flour. Stir well. If the batter is too thin then add a little more besan. The consistency of the batter should be medium.
- Heat the oil in a pan on medium heat for deep frying.
- Once hot drop a few pakoras at a time using your hand or two spoons.
- After some time move them around for even browning.
- Fry till it is golden brown from both sides.
- Remove it to a wire rack using a slotted spoon.
Making chilli chutney
- In a mixture jar, add green chilli, lemon, salt, hing, turmeric powder and peanuts. Grind into a smooth paste.
- Chutney is ready. Serve it with bhajiya
Notes
- Grate corn into a coarse paste.
- Curd gives softness to bhajiya.
- do not add water to make bhajiya batter.
- whisk bhajiya batter for 2 minutes so air particles incorporate in it.
- fry bhajiya on medium flame.