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corn pakora recipe | corn fritters recipe | how to make corn pakora recipe

corn pakora recipe with step by step photos. these crispy and tasty corn fritters are a regular snack i make during monsoons.

whenever i make these crisp fried snacks, i 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 desi 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 masala corncorn sandwich, corn chaat or sweet corn soup.

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 or corn fritters recipe card below:

5 from 5 votes
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corn pakora recipe | corn pakoda recipe
prep time
20 mins
cook time
25 mins
total time
45 mins
 

corn pakora recipe - crisp fried corn fritters made with besan or gram flour, sweet corn, spices and herbs.

course: snacks
cuisine: Indian
servings: 14 pakoras
author: dassana amit
ingredients (1 cup = 250 ml)
  • 1.5 cups corn kernels (makai ke dane) 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 (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
  • ½ cup water or as required
  • chaat masala as required for sprinkling on the pakoras
  • oil for deep or shallow frying
how to make recipe
making corn pakora batter:
  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, add corn kernels and 2 to 3 spring onions with their greens.

  6. next add ½ inch ginger (finely chopped) and 1 green chilli (finely chopped).

  7. add ¼ teaspoon red chili powder, ¼ teaspoon turmeric powder, ¼ teaspoon garam masala powder, 1 pinch asafoetida (hing), ¼ teaspoon crushed black pepper (optional), ¼ teaspoon fennel powder (optional) and salt as required. mix well.

  8. now add 1.5 cups gram flour (besan). add ½ cup water. mix very well. make a smooth flowing batter of medium consistency.

frying corn pakoras:
  1. heat oil in a kadai or pan.
  2. drop spoonfuls of the batter in medium hot oil and fry the pakoras till golden and crisp.
  3. drain on paper towels.
  4. serve the corn pakoras hot with green chutney, mango chutney or tomato sauce.
  5. while serving, sprinkle some chaat masala on the corn pakoras.


how to make corn pakora or corn fritters recipe:

1. boil two medium corn cobs in a pressure cooker or in a pot.

2. drain the water and let them cool.

3. remove the corn kernels with a knife.

4. it should yield approx 1.5 cup corn kernels.

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

6. next add ½ inch ginger (finely chopped) and 1 green chilli (finely chopped).

7. add ¼ teaspoon red chili powder, ¼ teaspoon turmeric powder, ¼ teaspoon garam masala powder, 1 pinch asafoetida (hing), ¼ teaspoon crushed black pepper (optional), ¼ teaspoon fennel powder (optional) and salt as required.

8. mix very well.

9. now add 1.5 cups gram flour (besan).

10. add ½ cup water or as required.

11. mix very well. i have used a wired whisk to mix 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.

12. heat oil in a kadai or pan for frying the pakoras.

13. drop spoonfuls of the batter in medium hot oil.

14. fry the corn pakoras till golden and crisp.

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

16. in the same manner fry remaining corn pakoras with the rest of the batter.

17. serve the corn pakoras hot with green chutneymango chutney or tomato sauce. while serving, sprinkle some chaat masala on the corn pakoras. for more delicious corn recipes you can check this collection of 23 recipes made with corn.

 




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This post was last modified on November 6, 2017, 4:40 pm

    Categories Kids RecipesStarters & Snacks RecipesTiffin RecipesVegan Recipes