Sweetcorn & Potato Bakora/Fritters

Step by step procedure with photos to prepare Sweetcorn & Potato Bakora/Fritters. No Onion, No Garlic recipe.

Sweetcorn & Potato Bakora/Fritters

Bakora/Bakoda is a very famous deep fried snack in India is the combination of batter and any vegetables. We south Indian usually prepare onion bakoda ,which is my favourite too. For a change, I tried a bakora recipe with sweetcorn combined with potato and for batter I used basin flour and rice flour. I guarantee, the bakoras are so tempting and could not stop eating until it is over. To my surprise, my little 3 year old one also loved it(she is not a big fan of deep fried items). It takes a sweetish flavour from corn and it is also spicy as we are adding our own Indian spices. So, this bakora ends up having a nice combination of sweet and spicy taste. And it has a wonderful texture, as it has a crispy outer layer and soft and smooth core.
                        On top of its tempting taste, fritters are very easy to prepare. You can prepare it in no time. It would be the best evening time snack and kids would love it. And when you have surprise guests at home, this recipe will definitely helps you in preparing a tasty and decent snacks for your guests.  Give it a try and post your comments.

Sweetcorn & Potato Bakora/Fritters

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Preparation time: 15 min
Cooking time: 15 min
Serves: 2
Category: snacks
Recipe by Vidhya

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Ingredients

Sweet corn - 2 cups

Potato - 1 big 

Basin flour - 2 to 2 1/2 table spoon

Rice flour - 1 table spoon

Chilli powder - 1 table spoon

Garam masala - 1/2 table spoon

Chat masala - a generous pinch

Salt - As per you taste.

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Method

• Cook the sweetcorn kernels in pressure cooker or by boiling it in water. I boiled it until is completely cooked and becomes soft. In the mean time, you can chop the potatoes, peel off the skin before chopping.
• Once the corn is cooked strain the water, add the chopped potatoes to sweetcorn.
  
• Now add 2 to 2 1/2 table spoon basin flour, 1 table spoon rice flour, 1 table spoon chilli powder, 1/2 table spoon garam masala powder, a generous pinch chat masala and salt. Mix it well. Sprinkle some water while mixing. All the flour and corn and potato should be blended together.
  
  
• In a kadai, heat enough oil to fry the bakora. Take a spoonful of blended flour and vegges and drop it to the hot oil. Fry them in batches. Fry it until the outer part becomes brown. Fry in medium heat.
  
• Now remove the oil from fried fritters by placing them in on cooking tissue. 
  
• Now serve the easy and temptingly tasty  Sweetcorn & Potato Bakora/Fritters to yourself or for your guests.

  

  Sweetcorn & Potato Bakora/Fritters
  Vidhya's Veg Indian Recipes

Note:

• I used fresh corn kernels, by removing it from corn cob. You can also use frozen corn, which also follows the same procedure for cooking. Either pressure cook or by boiling. 
• whereas, if you are using canned corn, skip the first step. You can use them directly as it is already cooked and soft.