Bhutte Ke Pakode #ChaiPakodaDay
While the world is celebrating the 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 from the past, hosting evening pakoda chai parties and sharing recipes. I too am contributing to this day by sharing my personal favorite bhutte ke pakode ‘s recipe.
P.S. I’m not a trained chef. I learned cooking from my mom, relatives, friends, and google of course. 😉
The familiar chill in the air and raindrops splashing against your window panes makes the perfect recipe for a monsoon food. While we might resent getting stuck in traffic and having our plans ruined, the season has its perks, too. More than the food, it is the mood that enhances our appetite during monsoons. 🙂
In India, we are accustomed to celebrating 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.
Here’s the recipe:
Try yourself and let me know about your experience.
Till then, Happy Cooking and Happy Hogging! 🙂
- 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.