Crispy Corn Pakoda Recipe | इतना क्रंची कि खाकर रुक नहीं पाएंगे | Chef Ajay Chopra скачать в хорошем качестве

Crispy Corn Pakoda Recipe | इतना क्रंची कि खाकर रुक नहीं पाएंगे | Chef Ajay Chopra

Crispy Corn Pakoda Recipe | इतना क्रंची कि खाकर रुक नहीं पाएंगे | Chef Ajay Chopra Subscribe to my channel here :    / @chefajaychopra   Make super crunchy and delicious Crispy Corn Pakoda at home – a perfect tea-time or rainy-day snack! These golden, crunchy fritters are made with sweet corn, fresh spices, and herbs, giving you the ultimate street-style taste right in your kitchen. Portion servings: 5-6 pax Preparation time: 05 mins Cooking time: 40 mins Ingredients: For corn pakoda: Corn kernels 2 cups Green chilli chopped 1 tsp Ginger chopped 1 tsp Spring onion chopped 2 tbsp Coriander chopped 2 tbsp Salt ½ tbsp Jeera powder ½ tsp Garam masala powder ½ tsp Red chilli powder ½ tsp Besan 1½ cup Splash of water if required Oil for frying Chaat masala For peanut chutney: Peanuts ¼ cup Garlic 6-7 pcs Jeera ½ tsp Salt ½ tsp Red chilli powder 1 tsp Oil ¼ cup Lemon juice 1 pc Water as required Method: Step 1 – Peanut Chutney Into a blender jar, add roasted peanuts, garlic cloves, jeera, salt, red chilli powder, oil, lemon juice, and a little water. Blend everything until smooth. Add more water only if needed to get a thick, creamy chutney. Transfer to a serving bowl and keep aside. Step 2 – Prepare the Corn for Pakodas Instead of using whole corn kernels, which can burst while frying, take the kernels and roughly chop them using a knife or give them a quick pulse in the blender — just enough to break them down into small bits. This makes the mixture safe and also helps it bind better. Step 3 – Make the Mixture Transfer the chopped corn to a large mixing bowl. Add chopped green chilli, ginger, spring onion, fresh coriander, salt, jeera powder, garam masala powder, and red chilli powder. Sprinkle in the besan. Start mixing everything together — the natural moisture from the corn will help bind the ingredients. Only add a splash of water if it’s too dry. The mixture must be thick, sticky, and able to hold shape when pressed — not loose or runny. Step 4 – Fry the Pakodas Heat oil in a deep frying pan on medium flame. Check the oil temperature by dropping a tiny piece of mixture — it should sizzle gently and rise to the top. Take small portions of the corn mixture in your fingers, press them lightly to shape, and slide them gently into the hot oil. Fry in batches so they cook evenly. Let the pakodas cook on medium flame, turning them occasionally until they’re crisp and golden brown on all sides. Avoid high flame — it can brown the outside too fast while leaving the inside undercooked. Step 5 – Drain and Season Once done, remove the pakodas with a slotted spoon and place them on a paper towel-lined plate to absorb excess oil. While they’re still hot, sprinkle a good pinch of chaat masala for that extra tangy, spicy flavour. Step 6 – Serve Serve the crispy, golden corn pakodas immediately with the creamy peanut chutney. These are best enjoyed hot, when the outer layer is perfectly crunchy and the inside is soft and flavourful. By chopping the corn before mixing, you avoid the bursting issue completely and get a safe, thick batter that fries up beautifully. #chefajaychopra #CrispyCornPakoda #CornPakodaRecipe #CrispyPakoda #EveningSnacks #TeaTimeSnacks #IndianSnacks #CrispySnacks #CornRecipes #VegetarianSnacks #StreetFoodAtHome #SnackIdeas #PartySnacks #MonsoonSnacks #RainyDaySnacks #crispypakodarecipe crispy corn pakoda recipe, corn pakoda, crispy pakoda recipe, evening snacks recipes, indian snack recipe, tea time snacks, vegetarian pakoda recipe, crispy snacks recipe, monsoon snack ideas, party snacks ideas, crunchy corn fritters, sweet corn pakora, street style corn pakoda, besan corn pakoda, crispy pakora at home For more information and many more recipes, Visit us at: https://www.chefajaychopra.com/food-r... Facebook :   / chefajaychopra   Twitter : https://x.com/mchefajaychopra Instagram :  / chefajaychopra