Corn Pakora
Published May 03, 2023
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These gluten free corn pakora are great with green chutney!
Corn Pakora
Ingredients
- 2 cups chickpea flour
- ½ cup rice flour
- 2 teaspoons baking powder
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon garam masala
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- 2 ½-3 cups hot water
- 2 cups fresh or frozen corn kernels, , (if frozen, thaw on paper towel to drain excess moisture)
- 1 red bell pepper, , finely diced
- 1 jalapeno pepper, , finely minced
- 1 small red onion, , finely diced
- Vegetable oil
- Green Chutney, , for serving
Instructions
- Combine the flours, baking powder, salt, and spices in a mixing bowl. Starting with 2 ½ cups water, add water and mix. If batter is too thick add more water, a little at a time. It should be a thick batter.
- Heat a dry pan over medium-high heat. Cook the corn for a few minutes to dry it out but not brown it. Add to the batter along with the peppers and onion. Stir well.
- Heat about ¼ inch of oil in a pan over medium heat until hot. Add the batter, ¹/₃ cup at a time and flatten. Cook for about 5 minutes per side or until golden brown and cooked through.
- Serve with Green Chutney
Nutrition
Calories: 85kcalCarbohydrates: 15gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 161mgPotassium: 168mgFiber: 2gSugar: 3gVitamin A: 245IUVitamin C: 10mgCalcium: 37mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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