Corn Pakoda | Corn Fritters

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Corn pakoda recipe With step by step photos. These are deep fried corn fritters made with besan (gram flour), sweet corn, spices and herbs. These crispy and tasty corn fritters are a regular snack I make during monsoons. They make for a good tea time snack or evening snack.

corn pakoda, corn fritters recipe

Whenever I make these crisp fried snacks, I always add 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 pakoda can be made with sweet corn or desi corn. At home, the preferences are always for sweet corn.

I served these corn pakoda hot with mango chutney. You can also pair them with dipping sauces like cilantro chutney or mint chutney or tomato ketchup or any green chutney of your choice.

A cup of hot tea will also go very well along with these pakoras. You can also serve them with bread or chapati.

Step-by-Step Guide

How to make Corn Pakoda

Boiling corn

1. Boil two medium corn cobs in a stovetop pressure cooker or in a pot adding water as needed.

Instead of cooking corn cobs, you can also use canned or tinned corn kernels.

boiling corn

2. Drain the water and let the corn cobs cool.

drain the water and let the corn cool

3. Carefully remove the corn kernels with a knife.

Remove the corn kernels

4. It should yield approx 1.5 cup corn kernels.

1.5 cup corn kernels

Making corn pakoda batter

5. In a bowl, add corn kernels and 2 to 3 spring onions with their greens. Instead of spring onions greens you can use 1 medium sized chopped onion.

corn kernels in a bowl

6. Next add 1 inch ginger (finely chopped) and 1 green chilli (finely chopped).

adding ginger and green chilli

7. Add the following ingredients:

  • ¼ teaspoon red chili powder or cayenne pepper
  • ¼ teaspoon turmeric powder (ground turmeric)
  • ¼ teaspoon garam masala powder
  • 1 pinch asafoetida (hing)
  • ¼ teaspoon crushed black pepper (optional)
  • ¼ teaspoon fennel powder (optional)
  • salt as required
adding spices

8. Stir and mix very well.

mixing corn with spices

9. Now add 1.5 cups gram flour (besan). Instead of gram flour you can opt to use chickpea flour.

add gram flour

10. Add ½ cup water or as required.

adding water as required

11. Mix very well. I have used a wired whisk to mix the pakoda batter, but you can mix with spoon also. 

You need to make a smooth flowing batter of medium consistency. So you can add water as required.

If the batter becomes thin add a few tablespoons of gram flour. If the batter looks thick then add a bit of water.

corn pakora batter in a bowl

Frying corn pakoda

12. Heat oil in a kadai or pan for frying the pakoras. You can use any neutral flavored oil with a high smoke point.

heating oil in a pan

13. When the oil is medium hot, drop spoonfuls of the corn pakoda batter carefully. Don’t overcrowd the pan while frying.

frying corn pakora in oil

14. When one side is firmed up and looks crisp, gently turn over with a slotted spoon. Fry the second side till golden and crisp. You can turn them over as needed a few times so that the corn fritters are evenly fried.

frying corn pakora

15. Remove the fried corn fritters with a slotted spoon and drain them on paper towels to remove excess oil.

corn pakora or corn fritters recipe

16. In the same manner fry the remaining corn fritters with the rest of the batter. Regulate the heat as needed while frying.

fried corn pakora

17. Serve the corn pakoda hot or warm with green chutney or mango chutney or tomato ketchup or coriander chutney or mint chutney. While serving, sprinkle some chaat masala on the corn fritters.

For more delicious corn recipes you can check this collection of 21 Recipes made with corn.

corn pakora, corn fritters recipe

For more similar snacks you may like are:

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corn pakoda recipe

Corn Pakoda

Corn pakora are crisp and tasty fried corn fritters made with besan or gram flour, sweet corn, spices and herbs.
4.75 from 8 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Cuisine Indian
Course Snacks
Diet Vegetarian
Difficulty Level Moderate
Servings 14 pakoras
Units

Ingredients

  • 1.5 cups corn kernels or two medium corn cobs
  • 1.5 cups gram flour (besan)
  • 2 to 3 spring onions with greens or 1 medium sized onion, chopped
  • 1 green chili, chopped
  • 1 inch ginger, chopped
  • ¼ teaspoon red chili powder or cayenne pepper or paprika
  • ¼ teaspoon turmeric powder (ground turmeric)
  • ¼ teaspoon Garam Masala
  • 1 pinch asafoetida (hing)
  • ¼ teaspoon crushed black pepper – optional
  • ¼ teaspoon fennel powder – optional
  • salt as required
  • ½ cup water or as required
  • chaat masala as required for sprinkling on the pakoras
  • oil for deep or shallow frying

Instructions
 

Boiling corn

  • Boil two medium corn cobs in a pressure cooker or in a pan or Instant pot.
  • Drain the water and let them cool. Remove the corn kernels with a knife carefully.
  • Should yield approx 1.5 cup corn kernels.

making corn pakoda batter

  • In a bowl, add corn kernels and 2 to 3 spring onions with their greens.
  • Next add ginger (finely chopped) and green chilli (finely chopped).
  • Add red chili powder, turmeric powder, garam masala powder, asafoetida (hing), crushed black pepper (optional), fennel powder (optional) and salt as required. Stir and mix well.
  • Now add gram flour (besan) and water. Mix very well. Make a smooth flowing batter of medium consistency.

frying corn pakoda

  • Heat oil in a kadai or pan.
  • Drop spoonfuls of the batter in medium hot oil carefully. Depending upon the size of the kadai fry the fritters. Don't overcrowd the kadai.
  • When one side is firmed up and looks crisp, gently turn over with a slotted spoon. Fry the second side till golden and crisp. You can turn over as needed a few times so that the corn fritters are evenly fried.
  • Remove the fried corn fritters with a slotted spoon and drain them on paper towels to remove excess oil.
  • Serve corn fritters hot or warm with green chutney, mint chutney, cilantro chutney, mango chutney or tomato sauce.
  • While serving, sprinkle some chaat masala on the corn fritters.

Video

Notes

  • The recipe can be scaled as per your needs.
  • Chickpea flour can be used instead of gram flour.
  • You can also use tinned corn to make these fritters.

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This Corn Pakoda Post from the blog archives, first published in August 2013 has been republished and updated on December 2022.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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17 Comments

  1. Hi dassana,
    Absolutely love your recipe.
    I.have a question can I replace the gram flour with maize flour(makkai ka aata) as my hubby is allergic to gram flour5 stars

    1. thanks fateema. with maize flour the texture and taste will change, but you can use makkai ka atta. you can even use whole wheat flour.

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