Rajasthani Corn Pakoda
Corn pakoda appears to be an ecstasy throughout the winter season. Winter
is a period of sweet corns. You can make it and serve it with evening tea or
you can also serve it as an appetizer in any party or gathering. Not only
adults, but I am also sure the kids would relish it too. These lip-smacking
Corn Pakodas will without a doubt include more flavors your platter.
Method
of Making
2.After boiling, grind it well in the grinder.
3.After grinding, mix flour and other spices in it and make a thick batter (its
consistency must be thick so you can make pakoda easily or it not stick in
a pan) by stirring it.
5.Fry flat tikki on a medium flame until the color changes to a golden brown.
6.When done, transfer to tissue paper to soak excess oil.
7.Yummy Makka Pakode is ready to serve.
8.Eat these Makka tikki with tamarind or tomato sauce.
Ingredients
Corn Seeds - 50 Gram
Wheat flour - 30 Gram
Black pepper
Garam masala
Chili powder
Oil - for deep frying
Salt (as per taste
preferences)
Method
of Making
1.Boil the corn in water for 15 minutes.
2.After boiling, grind it well in the grinder.
3.After grinding, mix flour and other spices in it and make a thick batter (its
consistency must be thick so you can make pakoda easily or it not stick in
a pan) by stirring it.
4.Meanwhile, heat oil in a Kadai on a medium flame.
5.Fry flat tikki on a medium flame until the color changes to a golden brown.
6.When done, transfer to tissue paper to soak excess oil.
7.Yummy Makka Pakode is ready to serve.
8.Eat these Makka tikki with tamarind or tomato sauce.
Hello, friends today in this post I am going to share the Maggi recipes. Today I am going to share 4 types of magi recipe.How to make Maggi | Masala Maggi | Maggi noodles | Magie
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