Makes about 20
10 minutes prep
20 minutes cooking
Ingredients
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 Spicy Eggplant Chutney
Method
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.