I hardly make deep fried recipes…very rarely, and when I do, I like to try out something different, something that is not usually made in our house. One such time, I landed on making this Makai Palak Pakora. This was early spring, and there was an abundance of sweet corn in our house. I had some grilled sweet corn, shaved from the cob, left over and I decided to make pakoras using this. It was kind of experimental, but it turned out pretty good. I also added some spinach in it, for added color and nutrition.
1 corn cob cooked, shaved, approx. 1 1/2 cup of corn(you can also use frozen corn)
3 green chillies
1 small onion, sliced
1 tsp chopped ginger
1/2 tsp cumin seeds
1 cup chopped, packed spinach
1/3 cup gram flour/besan
2 tbsp rice flour
2 tbsp bread crumbs(optional)
salt to taste.
oil, to deep fry
Place the corn, green chillies and ginger in a blender or a food processor and pulse until you get a fairly smooth paste. Remove, place in a bowl. I’ve ground the chillies along with the corn, as I don’t want my kid to bite on a piece of chilly, feel free to substitute chopped green chillies, if making for adults. 🙂 Stir in the onion, spinach, cumin seeds and add the besan, rice flour and salt. Mix to combine, it should be not be too wet. It depends on how fresh and juicy the corn is. If needed use a couple of tablespoons of bread crumbs to bind the mixture.
Pinch off the dough into small pieces, or make patties, like I have done and drop in hot oil. Fry it until golden brown on both sides. Drain off excess oil. Serve with ketchup or mint chutney.
Verdict: This was a crunchy and very addictive appetizer. The corn is very sweet when ground, so don’t be alarmed by the use of 3 green chillies. The sweetness is balanced really nicely by the mild spice. A very different pakora than the regular ones that we are used to. Did I mention addictive?Pin It