Beetroot Corn Pakora/Fritters in Paniyaram Pan

Monsoon is here and for most of the foodie Indians like me, rains come with a variety of scrumptious snack to be munched with a cup of masala chai. Today, I am here with a very appealing and healthy pakora recipe. Wondering how pakoras can be healthy ? Well, if they are made with a variety of healthy vegetables like, beetroot, carrot and sweetcorn and made in a paniyaram pan where you can adjust the amount of oil going in to your fritters, then it is definitely a guilt free affair, isn't  it ? These beautiful looking Beetroot Corn Pakoras not only add color and nutrition to your platter, but are also vegan and gluten free. And best part is that the dish is ready under 30 minutes from scratch. So these instant tasty crispy treats can be made for your unannounced guests as well ! 

Many of my friends keep asking me for recipes, where they can feed their kids with vegetables. So this recipe is for all those moms. Even the fussiest eaters would not be able to resist these cute looking snack. These beetroot corn pakora are made using a blend of chickpea flour and rice flour with some basic Indian spices, which makes them crispy and delicious. I have used finely chopped onions, grated carrots and ginger garlic green chili paste to flavor these fritters. Fresh or frozen sweet corn can be used to make this pakora. These fritters taste great as it is but you may serve them with Green chutney or Dates and Tamarind Chutney. 

If you ask me to name a kitchen appliance which i adore, i would say paniyaram pan or the appe pan without a second thought. I would say it is a magic pan. We can make a variety of snack both sweet and savoury using this paniyaram pan with minimal amount of oil without compromising on the taste. We can make any fritter, kuzhi paniyaram, sabudana vada etc using this pan.even the vada for making dahi vada can me made in this pan. It is easy to clean and cooks the snack evenly and quickly. Click on the following links for paniyaram pan recipes from this blog. Vegetable Kuzhi Paniyaram, Banana Oats Paniyaram.

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serves: 18-20 fritters

Ingredients:

• 1 large beetroot
• 1 large carrot
• 1 large onion
• 1/2 cup fresh or frozen sweet corn kernels.
• 2 green chilies
• 1/2 inch ginger piece
• 2-3 garlic cloves
• 1/2 cup chickpea flour
• 1/4 cup rice flour
• Salt to taste
• 2-3 tablespoon oil for frying the fritters

Method:

1. To begin with making the beetroot corn pakora, boil sweet corn kernels in a pan with some water and salt for 3-4 minutes. You may cook the kernels in a Microwave oven instead. Next, make a coarse paste of green chilies, garlic and ginger. Keep aside. Now, wash, peel and grate the beetroot and carrot. Drain the boiled sweetcorn and crush them coarsely in a grinder. In a mixing bowl, take the grated beetroot, carrot, finely chopped onion, crushed sweet corn and ginger garlic green chili paste. Mix everything well.

                                         

2. To this, add the chickpea flour, rice flour and salt to taste and mix everything very well. Do not add any water, as the veggies will release water which is enough to bind the flours.

3. Heat a paniyaram pan on low to medium heat. Add few drops of oil in each cavity of the pan and using your hands, drop in enough batter into the cavities. Fritters are irregular in shape so i have kept it as it is. If your wish. you may shape the batter into a round shape.

4. Cook the fritters for 2-3 minutes max on low flame. With a spoon flip the fritters and add few drops of oil if you wish. This will make the fritters crisp from all sides. Cook the pakoras for 1-2 minutes and again flip so that the edges become crisp as well. Once all the sides of the fritters are cooked, remove it with a spoon on to an absorbent sheet. Make similar fritters with rest of the batter.

  5. Serve the crisp and delicious beetroot corn pakora with Green chutney and Masala Chai and enjoy the monsoon evening with your loved ones !

                                       

Recipe Notes:

• You can use fresh or frozen sweet corn kernels in this recipe. 
• You may add veggies like green peas, cabbage as well to make the fritters.
• You may skip or adjust the amount of green chilies if serving to kids. Red chili powder or black pepper powder may be used instead of green chilies if you cannot handle the heat of green chilies.
• Fresh coriander leaves or mint leaves may be added to the pakoras. 
• Carom seeds may be added to the batter to give it a typical pakora taste.
• Pakoras remain crisp while hot, and turn soft if kept in open for a long time.
• Do not add water to the fritter batter, as the veggies release water which is enough to bind the flours.
• You may sprinkle chaat masala on these fritters just before serving for a lip smacking treat.

This recipe is my contribution to our Facebook group Food For Feast. Members of this group post once every month on a pre-decided theme. The theme for this month is monsoon special Pakoras / Fritters. 

                                                

If you ever try this recipe, do share your feedback with us in the comment section below. 

Follow us on #Facebook  #Instagram, #Twitter,#Pinterest and #Google+  for more recipes and new updates. 

For more fritter recipes, do check out the following from this blog

• Kanda Bhaji / Onion Fritters

                          

• Kohambir Vadi / Coriander Fritters

                          

• Aluchya Vadya / Patra

                          

• Shana Jhiej / Bengal Gram Fritters