Recipe #11: Jola Pakoda
Ingredients (no fixed serve estimate, manual decision required):
1) Cooked fresh corn (preferably American corn variety as they are softer to pluck, more tender and sweeter) - plucked
2) Bengal gram dal flour (1 cup)
3) Rice flour (1/2 cup - rice flour is used to make the pakoda more crispier; a 1:1 cup ratio can be used too for more crispiness)
4) Chilli powder (or even green chillies finely chopped)
5) Coriander
6) Asafoetida
7) Jeera (optional, since this can alter the taste a lot - but ignored here)
8) Ginger-garlic paste (again optional - but ignored here)
9) Garlic cloves smashed (any quantity as per liking, this will help in digestion since this is an oil based preparation)
10) Curry leaves
11) Onions (sliced-chopped)
12) Salt
Preparation:
1) Mix all the ingredients into as dry a paste as possible (less of water - since water absorbs more oil) and immerse in boiling sunflower oil in small balls.
2) Remove once the pakoda is golden-brown in colour and serve hot either as a snack or as a side dish for rice.
Ingredients (no fixed serve estimate, manual decision required):
1) Cooked fresh corn (preferably American corn variety as they are softer to pluck, more tender and sweeter) - plucked
2) Bengal gram dal flour (1 cup)
3) Rice flour (1/2 cup - rice flour is used to make the pakoda more crispier; a 1:1 cup ratio can be used too for more crispiness)
4) Chilli powder (or even green chillies finely chopped)
5) Coriander
6) Asafoetida
7) Jeera (optional, since this can alter the taste a lot - but ignored here)
8) Ginger-garlic paste (again optional - but ignored here)
9) Garlic cloves smashed (any quantity as per liking, this will help in digestion since this is an oil based preparation)
10) Curry leaves
11) Onions (sliced-chopped)
12) Salt
Preparation:
1) Mix all the ingredients into as dry a paste as possible (less of water - since water absorbs more oil) and immerse in boiling sunflower oil in small balls.
2) Remove once the pakoda is golden-brown in colour and serve hot either as a snack or as a side dish for rice.
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