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.
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
INGREDIENTS
- 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
INSTRUCTIONS
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
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.
3. Remove the corn kernels with a knife.
4. It should yield approx 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 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 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.
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.
14. Fry the corn pakoda till golden and crisp.
15. Remove the fried corn fritters with a slotted spoon and drain on paper towels to remove excess oil.
16. In the same manner fry remaining corn fritters with the rest of the batter.
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.
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
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.
How many whistles should be allowed while pressure cooking the corns?
dimpi upto 3 whistles is fine hope this help’s you thanks.
Thanx 🙂
Thank you mam. I tried it and it was just awesome. Everybody loved it. Thank you 🙂
thanks kavya 🙂
Hi, I tried ur lot of recipe n they Cme out very good.thanks for posting such a good n easy recipes.
welcome arbina
Cool plating !!! Mouth watering :))
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.
Can munch on it anytime…looks very tempting!
Super tempting pakodas, Loved the professional touch of the video.
For a day like today, these would be so perfect. Really like how crunchy it looks.
Great pakoras…. looks yummy
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.