Sweet Corn Wada Recipe

my Childhood, my mom used to prepare corn vadas. at that time corn is available only during the monsoon. and those weren’t sweet corn. normal corn which has a subtle sweet taste and the kernels used to be in the white color. we didn’t even know about the sweet corn. I tasted the sweet corn during my graduation for the first time.

those were the early days that sweet corn coming into the market. the price used to be a little high than regular corns. but now the sweet corns are available throughout the year at a reasonable price. like 10 to 15 rupees per piece. In the past 12 years, I didn’t find those normal desi corns anywhere in the market. farmers aren’t cultivating that white colored corns nowadays.

As I didn’t find the normal desi corns, I started using sweet corn for making corn vadas. we like eating spicy. so to kill the sweetness I usually use green chilies( a little more). I prefer shallow frying method rather than deep-frying. slightly matured(slightly hard or dried) corn kernels are better for this recipe. as they hold less moisture and lose the sweetness.

You can add some vegetables like chopped carrots, french beans, boiled green peas or potatoes to make the vadas more tasty and nutritious. you can keep a small cheese cube inside the ball-shaped batter and then press them flat and make vadas. these vadas taste good without any accompaniment. but you can have them with tomato ketchup or any dipping sauce of your choice. I hope you try and enjoy this quick and easy recipe.

Ingredients

250 grams sweet corn kernels

4 green chilies

1- inch ginger

2 to 3 tbsp corn flour

½ tsp cumin seeds

a Handful of mint leaves

¼ cup coriander leaves

Salt as required

3 to 4 tbsp olive oil

Instructions

put corn kernels, green chilies, and ginger in a chopper and make into a coarse paste.

take it into a bowl, add corn flour, cumin seeds, chopped mint leaves, coriander leaves, salt and mix well.

heat the pan add a little oil.

take a plastic sheet, and apply little oil on it.

take a lemon sized portion from the batter and pat it on the plastic sheet into a round flat shape.

put them in the pan and shallow fry them flipping both sides.

fry until the outer layer turns a little brown and crispy.