corn pakoda recipe | corn fritters recipe | sweet corn pakoda recipe

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corn pakoda recipe

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

4.72 from 7 votes
total time:
45minutes

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
4.72 from 7 votes
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corn pakoda recipe

corn pakora recipe - crisp and tasty fried corn fritters made with besan or gram flour, sweet corn, spices and herbs.
course snacks
cuisine indian
prep time 20 minutes
cook time 25 minutes
total time 45 minutes
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 corn pakoda recipe

boiling corn

  1. boil two medium corn cobs in a pressure cooker or in a pot.
  2. drain and let them cool. remove the corn kernels with a knife.

  3. should yield approx 1.5 cup corn kernels.

making corn pakoda batter

  1. in a bowl, add corn kernels and 2 to 3 spring onions with their greens.

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

  3. 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.

  4. 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

  1. heat oil in a kadai or pan.
  2. drop spoonfuls of the batter in medium hot oil and fry the corn pakoda till golden and crisp.

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

  4. serve the corn pakoda hot with green chutney, mango chutney or tomato sauce.

  5. while serving, sprinkle some chaat masala on the corn pakodas.

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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

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am 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

    • 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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