corn pakora or corn fritters is a regular snack i make during monsoons.
whenever i make these crisp fried snacks, i have always added boiled corn kernels. the fritters are made with besan or gram flour. so they are gluten free if you don’t add asafoetida.
you can also use tinned corn to make these. the pakora can be made with sweet corn or regular corn. at home, the preferences are always for sweet corn. i served these corn pakoras with mango chutney. a cup of hot tea will also go very well along with these pakoras.
a video below on how to make these crisp corn pakoras:
corn pakora recipe details below:
- 1.5 cups corn kernels (makai ke dane)
- 1.5 cups gram flour (besan)
- 2 to 3 spring onions with greens or 1 medium sized onion, chopped
- 1 green chili, chopped (hari mirch)
- ½ inch ginger, chopped (adrak)
- ¼ teaspoon red chili powder (lal mirch powder)
- ¼ teaspoon turmeric powder (haldi)
- ¼ teaspoon garam masala powder
- 1 pinch asafoetida (hing)
- ¼ teaspoon crushed black pepper - optional
- ¼ teaspoon fennel powder (saunf) - optional
- salt as required
- water as required
- chaat masala as required for sprinkling on the pakoras
- oil for deep or shallow frying
- boil two medium corn cobs in a pressure cooker or in a pot.
- drain and let them cool.
- remove the corn kernels with a knife.
- should yield approx 1.5 cup corn kernels.
- in a bowl, mix all the ingredients listed above with the corn kernels, except for the oil.
- add water and make a smooth flowing batter of medium consistency.
- heat oil in a kadai or pan.
- drop spoonfuls of the batter in medium hot oil and fry the pakoras till golden and crisp.
- drain on paper towels.
- while serving, sprinkle some chaat masala on the corn pakoras.
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