August is my favorite month. Not because it happens to be my birthday month, but mainly because it's choc- a- bloc with festivals. Raksha bandhan, teej, hariyali amavasya, janmashtami, Independence Day and after coming to South India Varamahalaksmhi and Gauri-Ganesh. In Rajasthan, monsoon starts in July and is at its peak in August. The brown landscape turns refreshing green and is a popular time for picnics. It is also a time for nature's bounty in form of bhutte or corn and rainy days provide a perfect backdrop for hot seasonal delicacies like bhutte ka kis, bhutte ke pakore or simply sika hua bhutta! Oh, it's making my mouth water now so let's make some pakoras.
Makes:15 medium sized pakoras
Ingredients:
1 medium sized corn cob
Akha dhaniya / whole coriander seeds
Akha dhaniya / whole coriander seeds
3 chopped green chillies
A pinch of red chilly powder
Chopped coriander
Besan / gram flour - approx 4 tbsp
Salt to taste
Garam masala
Oil for frying
Way to go:
1.Take out corn kernels from the cob. Run them lightly in a food processor so that they get a rough texture. Don't make a paste. It's alright to have a few whole corn kernels too. I love it when the whole kernels crunch in my mouth!
2. Add besan to the crushed kernels, one spoonful at a time. This batter is made without adding any water as the moisture from corn would provide enough water. Add all other ingredients.
3. Heat oil and when the oil is medium hot, make pakoras by adding a dollop of this mix in oil.
4. Sometimes, whole kernels can burst out and hurt you. Be careful and if you have protective cooking goggles, now is the time to take them out:)
5. Serve and eat hot with any yummy chutney of your choice. Green chutneys are my personal favorites.
Salt to taste
Garam masala
Oil for frying
Way to go:
1.Take out corn kernels from the cob. Run them lightly in a food processor so that they get a rough texture. Don't make a paste. It's alright to have a few whole corn kernels too. I love it when the whole kernels crunch in my mouth!
2. Add besan to the crushed kernels, one spoonful at a time. This batter is made without adding any water as the moisture from corn would provide enough water. Add all other ingredients.
3. Heat oil and when the oil is medium hot, make pakoras by adding a dollop of this mix in oil.
4. Sometimes, whole kernels can burst out and hurt you. Be careful and if you have protective cooking goggles, now is the time to take them out:)
5. Serve and eat hot with any yummy chutney of your choice. Green chutneys are my personal favorites.
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