By- Mudra Keswan
While the world is celebrating enormous amount of days. In india, we are celebrating #ChaiPakodaDay today. Rushina M Ghildiyal from APB cooking studio has devised this day to celebrate Indian Food Observance Days. You might have observed few other days such as #PapadBadiDay and #PulavBiryaniDay in the past. Today, we are recollecting memories , hosting evening pakoda chai parties and sharing recipes.I too am contributing to this day by sharing my personal favourite pakoda recipe.
P.S. I’m not a trained chef. I learnt cooking from my mom, relatives, friends and google of course.
In India, we are accustomed to celebrate rains with piping hot pakoras with a cup of chai. Rains are perfect excuse to indulge in a variety of crispy fritters and nothing better than the corns or bhuttas which signify the arrival of monsoons.
Corn Pakodas, is a delish tea time snack and relished particularly in Monsoons. Apart from being charismatically appetizing, it is easy to make with minimal usage of ingredients.
Try yourself and let me know about your experience.
Till then, Happy Cooking and Happy Hogging!
Bhutte Ke Pakode #ChaiPakodaDay
- 2 cup grated corn kernels (makai ke dane)
- 1 tbsp green chilli chopped
- 1/2 tbsp grated ginger
- 1 tsp Red Chilli Powder
- pinch of Hing
- pinch of cooking my carb soda (optional)
- 1/2 cup Gram flour or besan (for binding)
- 1/4 cup finely chopped coriander (dhania)
- salt to taste
- oil for deep-frying
- Coarsely grind the corn kernels. Place the corn mixture in a large bowl.
- In a bowl Add gram flour, chopped green chili, red chili, salt, hing, grated ginger and soda with grated corn kernels and mix well.
- Heat sufficient oil in a kadhai. Drop small portions of the corn mixture and deep fry the pakoras till golden brown on both sides.
- Drain and place on an absorbent paper. Serve hot with green chutney, khajur chutney or tomato ketchup.