The quintessential MAKAI holds such a prominent place in our Indian Hearts !!

MAKAI or the Sweet corn is loved globally but our Desi MAKAI is so sweet & a must have in the monsoon season .

Eating or rather munching on the coal heated roadside Makai sprinkled with the vendors spicy tangy masala is a pleasure like none other

MAKAI or the Sweet corn is also a super food on its own because of its innumerable health benefits.

You can also check Garlic Chutney Recipe

MAKAI na BHAJIYA is a Gujarati recipe that has come down generations in every home . Traditionally it was made with Makai/ Maize flour but I have used Besan/ chickpea flour as it is more readily available but do try it with the MAKAI flour also, it is absolutely rustic & delicious!


All you need for this simple recipe is

  • 2 cups corn kernels ( Desi makai if possible )
  • 3/4 cup besan / chickpea flour
  • 1/4 cup rice flour
  • 3 tsps ginger garlic paste
  • 1/2 tsp ajwain
  • 1/2 cup chopped fresh coriander leaves
  • 1 tsp green chilli paste
  • 1 tsp red chilli powder ( optional )
  • 1/2 tsp turmeric/ haldi powder
  • 1/4 tsp baking soda
  • Salt to taste
  • Oil for frying
  • Chaat masala to sprinkle

Method —

  • Make a paste of one cup corn kernels out of the two cups
  • Mix in the other cup & all the other ingredients except the oil & chaat masala
  • Add in a little water to make a thick bhajya like batter
  • Heat oil in a thick bottom vessel
  • Add in spoonfuls of the batter slowly & fry on a medium flame
  • As they turn brown & crispy, remove from the oil & sprinkle Chaat masala when still hot
  • Serve Piping hot with Green Chutney or red lasan chutney
  • That my favourite Recipe for you for this beautiful  Monsoon weather


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