corn pakoda | corn fritters | sweet corn pakoda

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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:

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corn pakoda recipe

corn pakoda

5 from 4 votes
Corn pakora are crisp and tasty fried corn fritters made with besan or gram flour, sweet corn, spices and herbs.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins

Cuisine Indian
Course: Snacks

Servings 14 pakoras
Units

Ingredients

  • 1.5 cups corn kernels 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
  • ½ inch ginger, chopped
  • 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
  • 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 pakoda till golden and crisp.
  • Remove the fried corn fritters with a slotted spoon and drain on paper towels to remove excess oil.
  • Serve them hot with green chutney, mango chutney or tomato sauce.
  • 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.

boiling corn

2. Drain the water and let them cool.

drain the water and let the corn cool

3. Remove the corn kernels with a knife.

Remove the corn kernels

4. It should yield approx 1.5 cup corn kernels.

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.

corn kernels in a bowl

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

adding ginger and green chilli

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.

adding spices

8. Mix very well.

mixing

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

add gram flour

10. Add ½ cup water or as required.

adding water 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.

corn pakora batter in a bowl

Frying corn pakoda

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

heating oil in a pan

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

frying corn pakora in oil

14. Fry the corn pakoda till golden and crisp.

frying corn pakora

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.

fried corn pakora

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, corn fritters recipe

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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17 Comments

  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 flour5 stars

    1. 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.

  2. Thank you mam. I tried it and it was just awesome. Everybody loved it. Thank you 🙂

  3. Hi, I tried ur lot of recipe n they Cme out very good.thanks for posting such a good n easy recipes.5 stars

  4. 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.5 stars

    1. 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.

  5. For a day like today, these would be so perfect. Really like how crunchy it looks.

  6. 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.