Makki ke khasta pakore - Veg Cornmeal Pakora - Crispy corn pakoda
Everyone is familiar with paranthas, halwa, upma, chapatti prepared with cornmeal but today we are making mix pakoras with cornmeal which are equally crispy and delicious like pakoras prepared with chickpea flour.
हिन्दी में पढिये : Makki ke khasta pakore - Veg Cornmeal Pakora - Crispy corn pakoda
Ingredients for Veg Cornmeal Pakora
- Cornmeal - 1.5 cup (225 grams)
- Cauliflower - 100 grams (florets)
- Potatoes - 2 (150 grams) (peeled)
- Brinjals - 1 (100 grams)
- Green chilly - 3 to 4 (finely chopped)
- Ginger baton - 1 inch (grated)
- Red chilly powder - 1/4 tsp
- Salt - 1.5 tsp or to taste
- Coriander powder -1 tsp
- Green coriander - 2 to 3 tbsp (finely chopped)
- Oil - for frying
How to make Makki ke khasta pakore
Prepare a batter with cornmeal first. For this, strain cornmeal flour in any big mixing bowl. Add water in small portions and stir until all lumps are dissolved. Prepare a batter with dense consistency.
Chop the Veggies
Finely chop the cauliflower floret, potatoes and brinjals as well.
Mix chopped veggies into the batter, followed by green chilly, ginger, red chilly powder, salt, coriander powder and finely chopped green coriander. Mix everything really well so that each vegetable is coated well with the batter. Mixture for making the pakoras are ready. 1.25 cups of water has been used for making this much of batter.
Fry the pakoras
Heat enough oil in a wok. Gently drop some mixture into the hot oil using a spoon. Place as many pakoras as possible in the wok and fry until they get golden brown in color. When the fritters turn brown from beneath and continue frying from the other side as well til golden brown in color.
Drain out the fried pakoras on a plate covered with absorbent paper. Hold the ladle on the edge of the wok so that extra oil drains back into it. Similarly fry rest of the fritters as well. Prior frying another batch of pakoras, stir the batter well as the water in the batter settles in the bottom. It takes 7 to 8 minutes for frying pakoras at once.
Mix veg cornmeal fritters are ready. Serve these toothsome and mouth drooling crispy pakoras piping hot with green coriander spicy chutney, sweet chutney or tomato ketchup and relish eating.
- You can use any other vegetable as per the availability like spinach, cabbage and so on.
- Make sure your prepare batter with thick consistency and not too thin.
- Fry the pakoras in rightly hot oil on high flame.
- Avoid flooding the wok with too many fritters.
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