CORN PAKODA RECIPE

INGREDIENTS
Baby corns – 10
Red chili powder – ½ tsp
Salt – 1 ¼ tsp
Lemon juice – 2 tsp
Carom seeds – 2 tbsp
Green chilies – 4 [chopped]
Oil for frying
METHOD
Skin baby corns and clean them. Pour a cup of water in the cooker. Add ¼ of tsp. salt and boil baby corns. Remove from the heat after one whistle and keep the stock aside.
Mix salt, red chili powder, lemon juice, carom seeds, baking powder, and corn flour and chopped green chilies with gram flour [basen].
Make the batter with the corn stock. Cut the boiled baby corns into halves.
Heat oil, dip the baby corns in the batter and fry.
Serve hot with green chutney.