Corn Bhajiya

Bite-sized crispy pakodas that make a delicious tea-time snack that can be prepared quickly!

Time: 20 minutes

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Serves: 3-4

Corn Bhajiya
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Ingredients

  1. 1 cup sweet corn, coarsely ground
  2. 2 tablespoons sweet corn
  3. 1 small onion, chopped
  4. 2 tablespoons chopped coriander leaves
  5. 1 teaspoon freshly ground garlic
  6. 1 teaspoon finely chopped green chillies or to taste
  7. 3 tablespoons besan (chickpea flour/gram flour)
  8. 2 tablespoons rice flour
  9. 1/2 teaspoon amchur powder (dried raw mango powder)
  10. 1/4 teaspoon baking soda
  11. 1/2 teaspoon turmeric powder
  12. Salt to taste
  13. Oil for deep-frying

Method

  1. Combine all the ingredients except oil in a large bowl. Mix well.
  2. Add about 1-2 tablespoons of water or as required to make a thick batter and mix well.
  3. Heat oil in a pan for deep-frying. The oil should be medium hot to fry perfect bhajiya. Drop a bit of batter into the oil, the batter should come up, but not change color right away.
  4. Drop 6-8 spoonfuls (depending on the size of your pan) of the bhajiya mixture into the oil. Deep fry the bhajiya on medium heat till they turn golden brown and crispy from all sides. Place them on a dish lined with kitchen towel/absorbent paper napkins to get rid of the excess oil.
  5. Repeat the same process for rest of the bhajiya mixture.
  6. Serve hot with tomato ketchup or green chutney.

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