Masala Sweet Corn Vada
by Tarla Dalal
Added to 29 cookbooks
This recipe has been viewed 20499 times
A droolworthy snack that’s absolutely easy to make, the Masala Sweet Corn Vada is just perfect to have with a cup of tea on a rainy day.
It has a very unique taste and exciting mouth-feel, thanks to the combination of crushed corn with onions, capsicum and garlic paste.
A touch of chaat masala accentuates the masaledar flavour of this vada, leaving a warm, tongue-tickling feel on your palate.
You can also have a go at other awesome rainy day snacks like the Mini Cabbage Vadas or Kand Na Bhajia.
- Combine all the ingredients in a deep bowl and mix well.
- Heat the oil in a deep non-stick pan. Take a portion of the mixture, shape into a round and deep-fry a few at time till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
- Sprinkle chaat masala evenly over the vadas.
- Serve immediately with tomato ketchup and green chutney.
Masala Sweet Corn Vada Video
Masala Sweet Corn Vada recipe with step by step photos
- Take a large mixing bowl and add the corn in it. Here, the corn is just coarsely crushed. It is raw and not boiled. This texture can be obtained by grinding the washed and drained corn kernels in a blender only for a few seconds.
- To this, add the besan. Besan not only gives a distinct flavor but also helps in binding.
- Now add the rice flour to ensure crispiness.
- Now we will add the vegetables. For this I am adding finely chopped onions and capsicums but you can add other vegetables as well.
- Add freshly chopped coriander to the bowl.
- Add the garlic. I have used garlic paste, but you use finely chopped garlic as well. Both onion and garlic can be avoided to make this Masala Sweet Corn Vada jain.
- Finally we will add the masalas. First the red chilli powder for a spicy kick. Alternately you can add finely chopped green chillies.
- Now add the turmeric powder, lemon juice (for a slight sour taste) and salt.
- Mix all the ingredients together carefully by hand. This mixture will not require any water as the corn itself has a lot of water. The mixture should be such that it has to hold its shape when deep fried.
- Heat the oil in a deep non-stick pan and check for perfect temperature of the oil. Do a test run by first frying a very small lump of the mixture and if the mixture sinks to the bottom, the oil needs to be hotter.
- Take a little portion of the mixture, shape into a flat round in between your palms. If the mixture is too sticky you can grease your hands with a little oil and shape them.
- Deep-fry a few at time till they turn golden brown in color from both the sides. Do not turn them over again and again, only 1-2 times or else they will break.
- Drain on an absorbent paper.
- Sprinkle chaat masala evenly over the vadas. A very similar South Indian vada is the Masala vada which you can make as well.
- Serve immediately with tomato ketchup and green chutney or along with a piping hot cup of masala chai.
- Always check the temperature of the oil before deep frying anything. To do that, drop a small portion of the mixture into the oil. If it rises slowly, the oil is of the perfect temperature but if the mixture sinks to the bottom, it is still not how enough.
Nutrient values (Abbrv) per vada
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