Methi Corn Bhajiya-Fritters

These sensational, flavourful and spicy Methi Corn Bhajiya ( deep-fried fenugreek and corn fritters) are totally scrumptious! Crispy on the outside, fluffy on the inside and bursting with awesome tongue-tickling flavours fritters are so good. They are delicious deep-fried steaming hot fritters perfect served at tea time. You can serve with green chutney and tomato ketchup too as an appetizer for any party or get together.

A couple of weeks ago, in the market, I spotted piles of very fresh bright green corn on the cobs. Because they were so fresh I got greedy and bought more than we needed. While we were coming back, I was telling my kids how I used to relish char-grilled corn cobs in India. As soon as the monsoon season hits India, you would find Bhuttawalas ( who sells char-grilled sweet corn) along roadsides in every city and people would enjoy this inexpensive and healthy snack. So as soon as we reached home, we all enjoyed char-grilled corn cobs, we ate exactly how I used to eat in India, just apply little lemon juice, salt and red chilli powder.

More fresh sweet corn Recipe:- kasoli and Jugu Curry | BBQ sweet corn with Roasted Pepper, Sumac and honey salsa dressing 

Along with char grilled roasted corn cobs, one more item Indians crave, it's the indigenous deep fried bhajiyas or pakoras. And actually, the rainy season gets more romantic in India when you devour hot and steamy pakora with a cup of masala chai. Monsoon season is the season that turns every Indian crave pakora.

While I was sharing my childhood memories of Indian monsoon with my kids, my mouth was watering and secretly my mind and heart were cravings for hot and steamy pakoras. Lol, maybe Varun Dev ( God of rain-water) felt my angst and the next day in London we had plenty of rain and once again my heart screamed out for a large plate of hot bhajiyas.  I decided to prepare Corn Bhajiya with fresh Fenugreek leaves. These irresistible Methi Corn Bhajiyas made in a combination of Fresh Fenugreek leaves, tender corn, coarse gram flour and aromatic dried spices and then deep fried till lovely golden brown.

More Methi Recipes:- Badami Methi Mango Paneer | Methi farsi Puri | Methi Ajwain Fougasse 

"Ma, I don't know when to stop, I just want to keep eating these even though I am so full, these are out of this world," my daughter made a statement while she was enjoying these Garama Garam Bhajiya:) sunny boy came to me and gave me massive hug and kiss and my better half thought he was in 'Pakora Heaven'  !!! The whole family enjoyed them to the core! I am sure I have to say no more to convince you :)

Notes:-
Please DO NOT use kasoori methi to replace fresh fenugreek leaves, you won't be able to achieve same taste or flavours of this original recipe.
You may use besan if you can't find coarse chick pea flour.
Instead of lemon juice you can use amchoor powder ( dry mango powder)

Methi corn bhajiya, methi bhajiya,corn pakoda

Snack

Indian

Yield: 4-6 SERVINGS

Author: Hayley Dhanecha

METHI CORN BHAJIYA-FRITTERS

Methi Corn Bhjaiyas are sensational and irresistible deep-fried snacks, which is prepared with fresh fenugreek leaves, tender corn kernels, and aromatic Indian spices. Pairs perfect with masala chai or green chutney.

prep time: 15 Mcook time: 10 Mtotal time: 25 M

ingredients:

• 250 g Fresh roughly chopped fenugreek leaves
• 250g fresh corn kernels
• 300g Coarse chickpea flour
• 50 g Besan
• 50g Semolina
• 2 Tbsp. Lightly crushed black pepper, coriander, and fennel seeds
• Salt to taste
• 2-3 Roughly chopped spring onion
• 2 Tbsp Ginger-garlic paste
• 2-3 Tbsp. Green chillies minced
• 100g Lightly roasted peanuts crushed
• 1 Tbsp. Garam masala
• 1 Tbsp. Roasted coriander and cumin powder
• Big pinch Soda Bi-Co or Eno
• Oil to deep fry
• 2 Tbsp. Lemon Juice
• 1/2 Tsp. Turmeric Powder

instructions:

How to cook METHI CORN BHAJIYA-FRITTERS

1. Place about 2/3 of the corn kernel in a food processor and pulse few times. 
2. We don't need puree so keep it coarse.
3. In a big bowl transfer coarse corn kernels and remaining ingredients except oil.
4. Gently mix everything with the spoon and add very little water.
5. You may not need too much water as fresh corn kernels are very juicy itself.
6. Meanwhile heat oil in kadai, pan or deep fryer.
7. Once again whisk the batter and drop small balls in the oil using your hands or with the help of two small spoons.
8. Fry them on medium heat until they become golden brown.
9. Remove it from the kadai and serve hot with masala chai(tea) green chutney, ketchup, sliced raw onion and green chillies.

NOTES:

Please DO NOT use kasoori methi to replace fresh fenugreek leaves, you won't be able to achieve same taste or flavours of this original recipe.
You may use besan if you can't find coarse chickpea flour.
Instead of lemon juice, you can use amchur powder ( dry mango powder)

Calories
974.02

Fat (grams)
34.61

Sat. Fat (grams)
4.96

Carbs (grams)
134.54

Fiber (grams)
32.61

Net carbs
101.94

Sugar (grams)
14.46

Protein (grams)
46.24

Sodium (milligrams)
544.59

Cholesterol (grams)
0.00

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

https://www.jcookingodyssey.com/2017/09/methi-corn-bhajiya-pakoda-recipe.html

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