corn pakora or corn fritters, how to make corn pakora recipe

corn pakora or corn fritters

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.

if you love sweet corn at home, then apart from these pakoras, you can also make corn sandwich, corn chaat or sweet corn soup.

corn pakora or corn fritters

a video below on how to make these crisp corn pakoras:

if you are looking for more pakora recipes then do check aloo pakora, onion pakora, palak pakora, gobi pakora and bread pakora with aloo stuffing.

corn pakora recipe details below:

5.0 from 3 reviews
corn pakora | corn fritters - makes 12-15 medium pakoras
corn pakora - crisp fried corn fritters made with besan or gram flour, sweet corn and spices-herbs.
CUISINE: indian
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1.5 cups corn kernels
  • 1 and ½ cups gram flour/besan
  • 2 to 3 spring onions with greens or 1 medium sized onion, chopped
  • 1 green chili, chopped
  • ½ inch ginger, chopped
  • ¼ tsp red chili powder
  • ¼ tsp turmeric powder
  • ¼ tsp garam masala powder
  • a pinch of asafoetida
  • ¼ tsp crushed black pepper (optional)
  • ¼ tsp fennel powder (optional)
  • salt as required
  • water as required
  • chaat masala as required for sprinkling on the pakoras
  • oil for deep or shallow frying
  1. boil two medium corn cobs in a pressure cooker or in a pot.
  2. drain and let them cool.
  3. remove the corn kernels with a knife.
  4. should yield approx 1.5 cup corn kernels.
  5. in a bowl, mix all the ingredients listed above with the corn kernels, except for the oil.
  6. add water and make a smooth flowing batter of medium consistency.
  7. heat oil in a kadai or pan.
  8. drop spoonfuls of the batter in medium hot oil and fry the pakoras till golden and crisp.
  9. drain on paper towels.
  10. serve the corn pakoras hot with green chutney, mango chutney or tomato sauce.
  11. while serving, sprinkle some chaat masala on the corn pakoras.

{ 10 Responses }

  1. arbina says

    Hi, I tried ur lot of recipe n they Cme out very good.thanks for posting such a good n easy recipes.

  2. bhumika says


    Thank you for recipe. It was Simple yet very delicious.

    I am just beginner in cooking. So I just want to share my experience (in reality confusion). As you have specified ¼ tsp fennel powder (optional), I used it but get slightly bitter test. Secondly, it was not as crunchy as yours looked in photos. It would be my pleasure to receive your valuable comments on same.

    Thanks a lot for giving me yummy experience as beginner like me.

    • says

      bhumika, fennel powder is not bitter but it gives more of sweet taste.the pakora has to be fried well on the right heat/temperature and then it will become crunchy. the oil should not be too hot or cold.

  3. says

    Wow,this is indeed a new way of making pakoras with corn!I’ve had the dipped-in-besan type of pakoras before but this is new.Perfect with a cup of masala chai.