Corn Cabbage Pakoda

Name: Corn Cabbage Pakoda
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups boiled sweet corn kernels; 1 cup finely chopped cabbage; 1/4 cup chopped coriander; 1 tbsp chilli ginger paste; as per taste Salt; 1/2 tsp Turmeric Powder; 1 tbsp Red Chilli Powder; 1/2 tsp Asafoetida; 1/2 cup Besar; 2 tbsp Corn Flour; 2 tbsp Rice flour; as required Oil for frying

Ruchi's Veg Kitchen @cook_17617549

#YIFR

It is a very simple , yet very tasty and crispy sweet corn pakoda/ pakora where I have added cabbage too. So easy to prepare , just mix up and fry. Best side dish while having Meal or Tea/Coffee.. Perfect for monsoon season , tastes best when served with Tomato Sauce and spicy coriander chutney

#YIFR

Ruchi's Veg Kitchen @cook_17617549

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Ingredients

4 servings

2 cupsboiled sweet corn kernels
1 cupfinely chopped cabbage
1/4 cupchopped coriander
1 tbspchilli ginger paste
as per tasteSalt
1/2 tspTurmeric Powder
1 tbspRed Chilli Powder
1/2 tspAsafoetida
1/2 cupBesar
2 tbspCorn Flour
2 tbspRice flour
as requiredOil for frying

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Steps

1

First roughly crush the sweet corn kernels in a mixer jar. Use pulse method to crush. Don't add any water.
2

Take crushed corns in a mixing bowl. Add chopped cabbage, coriander and all other ingredients except flours.
3

Mix very well. Then add flours. Mix well. Don't add any water.. Add more Besan if required..
4

Heat oil. Always fry on medium flame only to make it perfect crispy.
Now drop the corn pakoda mixture, making rough balls into hot oil. Stir occasionally and fry till crispy. It will take around 8 minutes..
5

Serve these Crispy Corn Pakoda with Chutney and Tomato Sauce.