Corn Pakora
Servings: 18 Pakoras
Calories: 85kcal
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: 85kcal | Carbohydrates: 15g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 161mg | Potassium: 168mg | Fiber: 2g | Sugar: 3g | Vitamin A: 245IU | Vitamin C: 10mg | Calcium: 37mg | Iron: 1mg