Corn Bhaji (Corn Pakodas)

Monsoons are here....and here is the 'Bhajias' or 'Pakodas' with that.........i am starting today with 'Corn Pakodas' or 'Corn Bhajias'. This corn flitters make a best tea or coffee time snack.


Ingredients:

1 full bowl (approx 250 gm)of corn kernels.
3-4 green chillies (depending upon how spicy one wants)
1/2 inch ginger
A bunch full of fresh coriander leaves (my self & my hubby loves corriender....so i take more of it)
2-3 cloves of garlic.
1/2 teaspn coriander powder.
1/2 teaspn cumin (jeera) powder.
2 table spns besan (gram flour)
2 table spna rice flour
salt to taste
oil to deep fry.

Soak the corn kernels in water for 10-15 mins. Grind green chillies, fresh coriander leaves, ginger & garlic to make a fine paste. Coarsly Grind the corn kernels. place the corn kernels paste in a bowl and add the ginger, garlic, chilli & corriander paste to it. Also add the cumin powder & corrinder powder to it. Add Besan & Rice flour in to it and mix well to get a sticky paste. Add water if required. (my hubby Mit also added chilli flakes & oregano in to it). Heat sufficient oil in Kadai for deep frying. Drop small portions of Bhajias or Pakodas in to the oil and fry till golden brown on all the sides.( first fry it on low flame till it cooks from inside & then increase the flame to make it crispy). Drain the oil and place it on a tissue or any other absorbent paper. Serve hot with Green chutney and Tomato ketchup.