corn pakoda recipe | corn fritters recipe | sweet corn pakoda

corn pakora recipe - crisp and tasty fried corn fritters made with besan or gram flour, sweet corn, spices and herbs.
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5 from 4 votes

corn pakoda recipe with step by step photos. 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.

corn pakoda, corn fritters recipe

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 pakoda can be made with sweet corn or desi corn. at home, the preferences are always for sweet corn.

i served these corn pakoda with mango chutney. a cup of hot tea will also go very well along with these pakoras.

for more similar snacks you may like are:

corn pakoda recipe

Author:Dassana Amit
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Course:snacks
Cuisine:indian
Servings (change the number to scale):14 pakoras
5 from 4 votes
corn pakoda recipe
corn pakora recipe - crisp and tasty fried corn fritters made with besan or gram flour, sweet corn, spices and herbs.

INGREDIENTS FOR corn pakoda recipe

(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 corn pakoda recipe

boiling corn

  • 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.

making corn pakoda batter

  • in a bowl, add corn kernels and 2 to 3 spring onions with their greens.
  • next add ½ inch ginger (finely chopped) and 1 green chilli (finely chopped).
  • 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.
  • 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 pakoda

  • heat oil in a kadai or pan.
  • drop spoonfuls of the batter in medium hot oil and fry the corn pakoda till golden and crisp.
  • remove the fried corn fritters with a slotted spoon and drain on paper towels to remove excess oil.
  • serve the corn pakoda hot with green chutney, mango chutney or tomato sauce.
  • while serving, sprinkle some chaat masala on the corn pakodas.

RECIPE VIDEO

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how to make corn pakoda recipe

boiling corn

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

2. drain the water and let them cool.

corn pakora or corn fritters recipe

3. remove the corn kernels with a knife.

corn pakora or corn fritters recipe

4. it should yield approx 1.5 cup corn kernels.

corn pakora or corn fritters recipe

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 also use 1 medium sized chopped onion.

corn pakora or corn fritters recipe

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

corn pakora or corn fritters recipe

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.

corn pakora or corn fritters recipe

8. mix very well.

corn pakora or corn fritters recipe

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

corn pakora or corn fritters recipe

10. add ½ cup water or as required.

corn pakora or corn fritters recipe

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.

corn pakora or corn fritters recipe

frying corn pakoda

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

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

corn pakora or corn fritters recipe

14. fry the corn pakoda till golden and crisp.

corn pakora or corn fritters recipe

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

corn pakora or corn fritters recipe

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

corn pakora or corn fritters recipe

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

corn pakora or corn fritters recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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17 comments/reviews

  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 flour

  2. Hi

    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.

    • 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. 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.

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