Nadiya Hussain’s corn pakoras
In the second of three recipes from her new book, Nadiya’s Quick Comforts, the author and broadcaster serves up golden, South Asian treats
When people come over, I don’t really do tea and biscuits, I do tea and something deep fried. That can come in many forms, but pakoras are a surefire go-to. These are sweet from the corn and crisped to perfection.
Ingredients
Serves 4
2 x 326g tins of sweetcorn, drained
1 red onion, peeled and diced
A small handful of fresh coriander, finely chopped
2 tsp chilli flakes
2 tsp cumin seeds
2 tsp coriander seeds, lightly crushed
1 tsp salt
150g chickpea flour
Water
Oil, for frying
For the yoghurt mint sauce
250g Greek yoghurt
3 tbsp mayonnaise
3 tsp mint sauce
2 cloves of garlic, grated
A pinch of salt
Method
1. Start by making sure the corn is drained and any excess moisture removed.
2. Put the corn into a bowl with the onion, coriander, chilli flakes, cumin seeds, coriander seeds and salt.
3. Mix well, then add the chickpea flour — you will have a dry mixture.
4. Start adding water slowly, mixing each time, until you have a thick batter that coats the corn.
5. Mix all the ingredients for the yoghurt mint sauce in a bowl.
6. Pour about 4cm of oil into a high-sided pan. Get the pan on a medium to high heat and have a plate ready, lined with kitchen paper.
7. When the oil is at 170°C, working in batches, start adding tablespoons of the mixture to the hot oil and fry on both sides for about three minutes each, until crisp
and golden.
8. Drain on the kitchen paper.
Nadiya’s Quick Comforts, published by Penguin Michael Joseph, £28, is out now.
