Pick a pakoda that is just out from the frypan, break it apart and the steam that comes out from it cannot resist anyone to put a piece of it in the mouth right away and enjoy its rough and crunchy outer layer along with the spongy soft inner layer.
- 3 pieces fresh American corn (also called sweet corn)
- 1 inch ginger
- 8-10 pieces green chillies (adjust according your taste
- 3/4 cup chana flour (also called chick pea flour)
- 2 tbsp corn flour (corn starch)
- salt as per your taste
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tsp lemon juice
- 1 cup coriendar leaves
- 2 medium size onions sliced
- 1 tbsp coriendar seeds
- 1/2 tsp asafoetida powder
- 1 tsp black pepper
- Combine coriander seeds and black pepper and pound them coarsely in a mortar. Deseed the corn. Keep aside around 1/2 a cup of corn cornels and combine the rest with 4 green chillies in a mixer jar. Grind them coarsely. Take out the paste in a bowl. Add Coriander seeds and black pepper, grated ginger, chopped green chillies, chopped coriander leaves, turmeric powder, asafoetida, red chilli powder, salt, corn cornels and onion slices.
- Add chana flour and corn flour. Mix everything well with your hand.
- Heat oil in a kadhai on medium to high flame. Drop dumplings in oil when it is moderately hot.
- Fry them while constantly stirring till they turn little dark brown. Remove from oil and drain out access oil.
- Serve hot with fried green chillies and onion slices.