Bhutte Ke Pakode #ChaiPakodaDay
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 from the past, 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.
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.