Bhutte ke pakore

Fresh corn fritters popularly made during the monsoon season.


  • 2 tablespoons bhutta kees/grated
  • 1/2 teaspoon sugar
  • 1 teaspoon garlic ginger paste
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon fennel seeds / saunf
  • 1 onion, finely chopped
  • salt
  • 5 green chilies, chopped
  • 1 tablespoon coriander leaves, chopped
  • 2 teaspoons besan
  • Oil for frying


  1. Mix all ingrenients except besan.
  2. Add besan and mix well till besan absorbs water. Add water if required for softer pakoda.
  3. Make small round balls of dough and keep aside.
  4. Deep fry till golden brown in hot oil. Drain and serve bhutte ke pakore hot with ketchup/chutney

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