snack recipes --came across this one at Vahrehvah.com. by Maya Shanbhag

May 30, 2008

Fresh Corn Pakodi/Patties..

Well, its the season of Corn. I was looking for some easy snack recipes with it and came across this one at Vahrehvah.com.

The first time I made it last week when my friends were over, but that time they turned out pretty hard as I added too much flour to make the batter thick and hold shape.

Today I tried it again and instead of adding flour, I decided to use bread crumbs for the binding. The patties turned out to be great in taste, even my son liked them a lot ( ya, usually it takes a lot to get him to eat something which I take pains to make ;) .

So here goes..

Ingredients

Fresh Corn - 1

Green Chillies - 2

Dalia /Putani/ Split dehusked Chana Dal - 1/4 cup or more

Mint Leaves - a handful

Jeera/Cumin Seeds - 1/2 tsp

Ginger - 1/2 piece
Garlic - 2 cloves
Garam masala powder - 1/4 tsp
Bread Crumbs - as needed for binding. Alternatively, use maida/all-purpose flour.
Oil - to fry
Salt - to taste

Method

- Using your knife, scrape the kernels off the corn. Just hold the corn vertically with one hand and run your knife through it with the other. Keep aside.
- In a mixie/blender, add the dalia, green chillies, cilantro, ginger, garlic, garam masala powder, and jeera and pulse till a dry coarse mixture is formed. DO NOT ADD WATER during this.
- While still retaining the mixture in the mixie, add the scraed corn also to it and pulse again till its all well combined but the mixture is still slightly coarse.
- Remove from the mixie into a bowl ( it might be little wet at this point). Add salt and bread crumbs/all purpose flour accordingly so that the mixture holds and you are able to hold shape.
- Now, take a small ball of mixture, flatten it with the palm of your hand and place on hot tawa. Drizzle oil all around and on top of it. When one side is browned, turn and fry till done on other side too.

- Serve hot with chutney or ketchup.

Note: Deep frying gives them get a better color, but I made the shallow fry ones so that little less oil. So you can use the same mixture and make slightly thick and oval shape patties or balls and deep fry them till they turn golden brown in color.

I found bread crumbs give a better taste than flour, so I prefer bread crumbs.

Even though these vadas here don't look as good as the deep-fried version, they were very good in taste. So do try them :)..

Currently Loving: Vahrehvah by AnnaLiza

Currently Loving: Vahrehvah

I'm currently loving people who are passionate about life and share their successes, free of charge, to the entire world in order to help others.

One is this chef I found to Youtube. Since I loove Mideastern cuisine, I want to start cooking it. It's no easy task, thus the videos. There's no one more passionate about food that i've ever seen or known than Rachel Ray and Chef Sanjay at vahrehvah.com. He's as exciting and amusing to watch as Rachel Ray is. Have a look at this:

Tuesday, May 20, 2008 | Posted by AnnaLiza at 6:36 PM