How to Make Corn Fenugreek Leaf Fritters (Corn Methi Pakora)
I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.
Corn fenugreek leaf fritters (corn methi pakora).
Mouthwatering Snacks
Corn methi pakora, or corn fenugreek leaf fritters, are crunchy on the outside and soft and chewy on the inside. They have a lovely aroma that comes from the roasted fenugreek leaves and garlic. A perfect teatime accompaniment or afterschool snack, this mildly sweet snack can be served with tomato ketchup.
Fenugreek leaves have many health benefits. They are thought to help reduce cholesterol, control diabetes, and reduce liver problems. They also promote milk production in breastfeeding women.
Corn is very healthy, as well. It contains vitamin B12, minerals, folate, and iron. It has powerful antioxidants, beneficial nutrients, and plenty of dietary fiber.
Making this corn methi pakora is easy! Let me share the detailed recipe now.
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
10 min | 15 min | 25 min | Serves 3–4 people. |
Ingredients
- 1 heaped cup corn kernels, fresh preferred
- 1/3 cup fenugreek leaves, washed, patted dried, finely chopped
- 5 to 6 teaspoons gram flour (chickpea flour or besan)
- 2 teaspoons rice flour
- 2 green chilies
- 1 garlic clove
- 1/4 teaspoon red chili powder
- 2 pinches amchur powder (dry mango powder), available in Indian stores
- 1/4 teaspoon garam masala powder, available in Indian stores
- 1/4 teaspoon salt, or to taste
- 3 teaspoons onions, cut in thin strips
- Oil, for deep-frying
Instructions
- In a small bowl, add sweet corn kernels, garlic, and green chilies. Grind together to get a coarse paste.
- Transfer the paste to a larger mixing bowl. Add gram flour (chickpea flour), rice flour, red chili powder, chopped fenugreek leaves, garam masala powder, chopped onions, and salt.
- Mix together to make a thick batter without adding water.
- Heat oil for deep-frying. Drop small portions of this batter into the hot oil. Keep the heat at medium.
- Continue frying while occasionally turning until the fritters become crispy and golden brown. Place the cooked fritters on absorbent paper.
- Repeat this process until all fritters have been prepared.
- Serve hot with tomato ketchup, as well as a cup of tea or coffee. These pakoras are super crispy and delicious. Enjoy!
Photo Tutorial
Step one: Grind corn kernels, green chilies, and garlic to get a coarse paste. Transfer the paste to a mixing bowl.
The corn paste should look like this.
Step two: Add all other ingredients to the same mixing bowl, except the oil for frying.
Step three: Mix well to form a batter.
Step four: Take small portions of this batter and drop them in hot oil for frying. Don't overcrowd them.
Turn them occasionally to ensure uniform frying on all sides.
Step five: Keep the heat at medium. Remove the fritters when they become crispy and golden brown. Place them on absorbent paper (to help drain excess oil). Repeat the same steps for making all the fritters (pakoras).
The corn fenugreek leaf fritters (corn methi pakora) are ready to eat. Serve hot with tomato ketchup and a cup of coffee or tea. Enjoy!
