Spinach & Corn Pakoda

Pakoda (South Indian) / Pakoṛā (North Indian) - A mouth watering "fritter" from India.
 the word is derived from Sanskrit.  "Garama Garam" (Hot Hot) Pakoṛā & Chāi - A heavenly combination during a cold / rainy day.

What the North Indians call as Pakoṛās ( the word is derived from Sanskrit) is known as "Bhajji" in South India (Tamil Nadu)

It's simple dish to make yet needs more of attention to details to get a perfectly finished Pakoda.

  Pakoda's can be made with Onion, Potatoes, Carrots, Spinach, Cauliflower, Capsicum, Raw Plantain, Aubergine, Paneer, Bread, Prawns, Fish & Chicken.

In one of my recent corporate event, we tried Corn and Spinach Pakoda. It came out very well & the clients enjoyed it even with out any chutney/ dip

Corn and Spinach Pakoda - I like the ingredients used to be freshly prepared & rustic. So, the texture takes the taste of the dish to a different level

Corn Kernels - 250 grams
Spinach - 125 grams
Green Chillies - 10 grams
Besan/  Gram Flour - 100 grams
Rice flour - 40 grams
Cumin Seeds - 5 grams
Asafoetida - 5 grams
Ginger Chopped - 5 grams
Garlic Chopped - 5 grams
Coriander Leaves - 5 grams
Curry Leaves - few
Chilli Powder - 2 grams
Oil - For frying
Salt

Boil & drain the Corn kernels. Gently squeeze out the water. Pick, Wash & chop the Spinach Leaves. Add cumin seeds, chillies, ginger & garlic, asafoetida, coriander and curry leaves. Add salt.
Mix all the ingredients together. Leave it aside for few minutes.

Heat oil in a fryer/ deep pan (Kadaai). Take a small portion of the Corn & Spinach mixture. Gently slide it in the hot oil. Continue the process till you manage to slide 5- 6 pieces. By using a slotted spoon, turn the "pakodas" just to ensure it cooks evenly & gets nice colour.

Once cooked, remove it from the oil & place the pakodas on the tissue paper to absorb the excess oil.




Chef's Tip :  A spoon of cornflour can be added to get more crispy Pakodas. For a twist in taste & texture; sliced onion & potato can be added to the above recipe. 

I will personally not recommend "Tomato Ketchup" for this dish.