Corn Pakoda with Kasundi and Eggplant Chutney

Makes about 20

10 minutes prep

20 minutes cooking



440g, can of creamed corn

½ cup corn kernels

2cm ginger, minced

2 cloves of garlic, minced

1 green chilli, finely diced

2 spring onions, sliced

1 teaspoon garam masala

5 tablespoons chickpea flour

4 tablespoons of rice flour

Generous pinch of salt

Rice Bran Oil


To serve

Tamarind Tree Tomato Kasundi

Tamarind Tree Spicy Eggplant Chutney



Heat oil in pan – drop a kernel in to see if it's ready – if it rises to the top quickly, it's hot enough.

Combine all ingredients and mix well.

Spoon mixture into hot oil carefully and cook for 3 to 4 minutes gently rotating the pakoda in the oil

Serve hot with kasundi and chutney.

Note: mixture should be a thick batter, add more chickpea flour if necessary.

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