Bhutte ke pakode

Hello friends, Is it raining? how about Bhutte ke pakode?

Now is the rainy season and Rainy Days are Pakoda (fritters) Days.

don’t you feel to eat something hot, sizzling, and tangy on a rainy day, enjoying the nice smell of mud and a cool evening, with Evening Tea?

If yes, here is the solution.

Each one of you might have tasted it. different types of PAKODAS OR FRITTERS.

Normally there are 2 types of fritters,

1) One is made with gram flour as a base and some spices are added to make a semi-liquid batter. few vegetables are cut in different shapes and dipped (for coating) . They are raw bananas and onion. potato, capsicum, and big green chilies.

2) second method is by combining gram flour and spices with vegetables(roughly chopped) such as green leafy vegetables (Mint leaves, Palak leaves), onions, carrots, potatoes, Capsicum, etc.

Today I will be showing you, Bhutte ke pakode (the second method with a twist).

Along with the gram flour, we will be adding a very healthy ingredient, BHUTTA OR CORN (FRESH}

Friends, I was brought up in North India (INDORE- M P.), and from my childhood, I was fond of eating BHUTTA (CORN). At that time we were not aware of American Sweet corn or baby corn. we use to get a good variety of local corn, which we used to roast on coal or stove and then eat hot with lime, salt, and chilly sprinkled. The other dish we use to make was Bhutte ke pakode,bhutte ka khiss, or bhutte ke kababs, etc.

BHUTTA OR CORNS:

CORN is the storehouse of many Vitamins as A, B, AND C,
It also has magnesium and potassium.
It has antioxidants in it.
It has high dietary fiber, both soluble and insoluble fibers which helps in blocking cholesterol absorption in the body and prevents constipation.
Along with Vitamin B12 and folic acid, corn also has Iron, thus avoiding Anemia.
Corn has complex carbs, which take a long time to get digested and thus provide energy for a longer time,(good for Athletes)
It helps in gaining weight, so advisable for underweight persons.
It has Manganese which strengthens connective tissues such as ligaments, tendons, muscles, and Cartilage.
Yellow kernels of corn have beta -carotene which is good to improve vision.
It also has anti-cancer properties and fights against Tumors in the Breast and Liver.
As it is rich in folic acid it is good for pregnant women.
It protects against cardiovascular diseases.
It is rich in Thymine, which in turn produces, energy for the Brain cells and is essential for memory
Yellow corns are rich in beta-carotene, responsible for healthy skin.
Corn oil has Vitamin E, which reduces dryness and gives a sheen to hair, and prevents hair loss.

Corns can be used in many forms. It can be Roasted on fire, can make dry Sabji, and can be used in boiled form for chats, dried corn is converted into Pop Corn and also used in soups.

We get local and American corn.

Here we will be using Local corn NOT American corn.

The reason behind this is, that American corn is sweet which we do not want.

THESE CORN PAKODAS OR FRITTERS ARE VERY YUMMY, CRUNCHY, SPICY, AND CRISPY TO EAT.

Today let us make monsoon special Bhutte ke pakode

Table of Contents

Ingredients:-

Corn cobs (local)-3-4 tender ones.(1 cup kernels)
Gram flour (Besan)-1/2 Cup
Rice-1/4 cup
Green chilies-6-8 numbers
Onion shoots-1/2 cup (chopped)
Dil leaves-1 cup chopped finely.
Water-1/2 cup or as required.
Ginger-1 inch piece
fennel seeds-1 teaspoon
Dry coriander seeds-1 teaspoon
Carom seeds(om)-3/4 teaspoon
Salt-1/2 teaspoon
Turmeric powder-1/2 teaspoon
Asafoetida (Hing)-1/4 teaspoon

note: can use mint leaves and onions instead of Dil and onion shoots.

PREPARATIONS NEEDED to make bhutte ke pakode

Select soft corn for making Pakodas, because if the kernels are hard they will have a hard covering,
which will not be cooked properly.
Remove the outer covering of the corn cob and Scrape the Kernels with the help of a Knife.

Cut the Dil leaves and onion shoots after washing.
Wash the Green chilies and ginger and grind them to a coarse paste.
Coarsely grind the fennel seeds and coriander seeds together.
Grind the corn kernels in a grinder. (keep a tablespoon of corn kernels separate, without grinding)

METHOD OF MAKING BATTER FOR BHUTTE KE KURKURE PAKODE

Take a mixing bowl.
Add the ground kernels of corn, and also the un -ground (1 tablespoon )
Put Gram flour and Rice flour.
Add cut Onion shoots.

Dil leaves, Green chilly-ginger paste, Fennel & Coriander seeds coarse powder,
Also add Turmeric, hing, Carom seeds, and Salt.

Mix all and make a very soft dough, so that you can make small balls.

Combine all of them and taste and adjust Salt and Green chilly if needed.
Now, this is ready to make Corn Fritters.

FRYING OF BHUTTE KE PAKODE

Heat a frying pan with oil to deep fry the pakoras.

When it is Hot enough, reduce the heat and drop the pakodas, with your fingers, slowly into the oil.
Let it cook on medium heat and flip it to cook on all sides.