A couple of weeks ago, in the market, I spotted piles of very fresh bright green corn on the cobs so I had no choice but to buy some! While we were coming back, my Mum was telling us how she used to eat char-grilled corn cobs in India. As soon as the monsoon season hits India, you would find Bhuttawalas (who sell 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, exactly how she used to eat in India – with just a little lemon juice, salt and red chilli powder. Other fresh sweetcorn recipes we love: Kasoli and Jugu Curry | BBQ Sweet Corn with Roasted Pepper, Sumac and Honey Salsa Dressing Along with char grilled roasted corn cobs, another item that Indians crave is deep fried bhajiyas or pakoras. The rainy Monsoon season in India is extra special when hot and steamy pakora are served with a cup of masala chai. My Mum prepared these 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. Other methi recipes: Badami Methi Mango Paneer | Methi farsi Puri | Methi Ajwain Fougasse
Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post Methi – fresh fenugreek leaves Sweetcorn – fresh, frozen or tinned Coarse gram flour – besan ka mota aata Gram flour – fine variety Semolina – coarse or fine Roasted peanuts Chopped fresh spring onion Ginger-garlic-chillies Black pepper-coriander and fennel seeds Ground cumin and coriander Garam masala Turmeric powder – optional Baking soda Lemon juice Oil to deep fry
Method
Take clean. washed and roughly chopped methi in a big bowl (pic 1) Add crushed sweetcorn kernels (pic 2) Add three flours (pic 3) Tip in salt, black pepper, fennel and coriander seeds (pic 4) Now take freshly chopped onion (pic 5) Add ginger-garlic and green chillies (pic 6) Mix in turmeric powder, garam masala and ground cumin-coriander (pic 7) Add soda and mix (pic 8) By adding little water bit by bit make thick batter. and heat oil in kadai (pic 9) 10. Take little amount of batter and drop in hot oil (pic 10). 11. Fry on medium to low heat until crispy outside. (pic 11)
Other Pakora/Bhajiya/Fritters
- Gujarati Batata Vada
- Maru Na Bhajiya – Crispy Potato Fritters
- Dakor Na Gota
- Three-layered chutney aloo bread pakora 5. Loaded Cauliflower Mash Cheese Balls As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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