Corn Aloo Pakodas — golden, crispy, and perfect any time of day! Whether it’s a rainy afternoon or a tea-time gathering, these bites never miss. Quick to make, hard to resist — a true snack-time star! #happycookingtoyou #foodfusion #araywahh
Ingredients:
-Corn kernels 1 & ½ Cup
-Pyaz (Onion) sliced 2 medium
-Aloo (Potato) julienne cut 1 medium
-Baisan (Gram flour) sifted 1 Cup
-Makai ka atta (Maize flour) 2 tbs
-Hari mirch (Green chillies) chopped 2-3
-Curry patta (Curry leaves) 12-15
-Hara dhania (Fresh coriander) chopped handful
-Adrak lehsan paste (Ginger garlic paste) ½ tbs
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Ajwain (Carom seeds) ½ tsp
-Sabut dhania (Coriander seeds) roasted & crushed ½ tbs
-Himalayan pink salt 1 tsp or to taste
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Haldi powder (Turmeric powder) ½ tsp
-Water ½ Cup or as required
-Cooking oil for frying
-Chaat masala
Directions:
-In a bowl,add corn kernels,onion,potato,gram flour,rice flour,green chillies,curry leaves,fresh coriander, ginger garlic paste,red chilli powder,carom seeds,coriander seeds,pink salt,cumin seeds,turmeric powder & mix well.
-Gradually add water & mix until well combined.
-In a wok,heat cooking oil & fry pakoray on medium flame until golden & crispy.
-Sprinkle chaat masala & serve with green chutney!
