Crispy Corn Pakoda (Indian-Style Corn Fritters) is a delicious and easy teatime snack made with gram flour (besan), sweet corn, and a blend of spices. You can deep-fry them for traditional crispness, or use an air fryer for a healthier option.
Perfect for cozy monsoon or winter afternoons, these fritters pair beautifully with tomato ketchup or coconut chutney.
When I crave something hot on a cold or rainy day, pakoras and bhajiyas are my go-to comfort food. My absolute favorites are air fryer onion pakoda, zucchini pakoda, spinach corn pakoda, and aloo pakora, but I also love sweet corn pakoras.
Today, I am sharing Indian-style corn fritters made with sweet corn kernels, onions, gram flour, and spices. These crispy corn fritters are easy to make and very addictive.
Use any type of corn you have on hand-fresh, or frozen. I prefer fresh corn when it's in season, but frozen works just as well. Check out the recipe How to cook corn on the cob in the instant pot.
I've shared recipes for both deep-fried and air fryer corn pakoras. You can also check my 20+ air fryer indian recipes.
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Ingredients
- Sweet corn - You can use fresh or frozen sweet corn for this recipe. Make sure to boil or steam them before using them.
- Onions - I used red onions, you can use any variety.
- Besan Flour (Gram Flour) - is a gluten-free flour primarily used as a binding agent.
- Rice Flour: is added to give a crispy texture to the pakoras. You can easily find it in Indian grocery stores.
- Ginger-garlic Paste: is added for the flavor, so do not skip it.
- Spices & Seasonings - cumin seeds, turmeric, chaat masala.
If you're looking for gluten-free Indian recipes, check out the "60+ Best Gluten-Free Indian Recipes" collection for a variety of delicious, plant-based options.
How to Make Sweet Corn Pakoda at Home
Coarsely grind 1 cup boiled (or steamed) sweet corn kernels. Pulse in a blender a few times.
In a large bowl, add the coarsely ground sweet corn, ½ medium onion (finely chopped), 2 green chilies (finely chopped), 1 teaspoon ginger-garlic paste, a few curry leaves (chopped), ¼ cup coriander leaves, ½ teaspoon jeera seeds, ¼ teaspoon turmeric, ½ teaspoon chaat masala powder (or garam masala), ¼ cup besan (gram flour), 1 tablespoon rice flour, and salt.
Combine and mix well without adding any water. Add more besan if required.
Now, drop the corn pakoda mixture into the hot oil. Stir occasionally and fry on medium flame. Fry till the pakora turns crispy and golden brown.
Note: It takes approximately 10-12 minutes.
Drain them on kitchen tissues to remove excess oil. Finally, serve crispy corn pakoda hot.
How to Make Corn Pakoda in an Air Fryer
Coarsely grind the boiled sweet corn kernels. Pulse in a blender a few times.
In a large bowl, add the coarsely ground sweet corn, onions, green chilies, ginger-garlic paste, curry leaves, coriander leaves, turmeric, chaat masala powder, jeera seeds, besan, rice flour, salt, and two teaspoons of oil.
Combine and mix well without adding any water. Add more besan if required.
Preheat Air Fryer for 3-4 minutes at 395°F (200°C).
Place the corn bhajiya mixture in a single layer on a sheet of parchment or a lightly oiled basket/tray. Lightly spray the pakoras with oil to help them crisp up.
Air fry for 10-12 minutes by flipping the corn pakoras in between.
Once pakoras are crispy and golden brown, take them onto the plate and sprinkle chaat masala powder. Serve corn fritters hot with ketchup or green chutney.
Serving Suggestions
Serve the crispy corn pakoda as a snack or appetizer, hot with a cup of masala chai and a side of green chutney and tomato ketchup. You can also pair it with coconut chutney, which tastes delicious.
Tips to Make Indian Corn Pakora
- To make sweet corn pakoda, you can use fresh corn on the cob or frozen corn. I have used frozen corn in this recipe.
- Do not make a fine paste of corn while grinding it. It should be coarsely ground.
- If the batter is too watery, add some besan (or chickpea flour).
- Total cook time will vary based on the air fryer brand you use and how crispy you want.
Variations
- If you dont have rice flour at home, you can add some cornflour to the pakora mix.
- To make the Jain version, you can skip the onion and ginger-garlic paste.
More Indian Snack Recipes
Crispy Corn Pakoda Recipe (Air-fryer & Deep-Fried)
Ingredients
- 1 cup sweet corn kernels boiled and crushed coarsely
- ½ medium onion finely chopped
- ¼ cup besan (gram flour) (or chickpea flour)
- 1 tablespoon rice flour (or cornstarch)
- 2-3 green chilies finely chopped
- ¼ teaspoon turmeric powder
- 1 teaspoon ginger garlic paste
- ½ teaspoon cumin seeds
- ¼ cup coriander leaves finely chopped
- few curry leaves chopped
- ½ teaspoon chaat masala (or garam masala)
- salt to taste
- oil for deep frying
Instructions
- Coarsely grind the boiled sweet corn kernels. Pulse in a mixer/blender for few times.
- In a large bowl, add the coarsely ground sweet corn, onions, green chilies, ginger-garlic paste, curry leaves, coriander leaves, turmeric, chat masala powder, jeera, besan, rice flour, and salt.
- Combine and mix well without adding any water. Add more besan if required.
- Now drop the corn pakoda mixture into the hot oil.
- Stir occasionally and fry on medium flame. Fry till the pakora turns crispy and golden brown in color. Note: takes approximately 10-12 minutes.
- Drain them on kitchen tissues. Finally, serve crispy corn pakoda with masala tea and ketchup.
How to make Corn Pakodas in Air Fryer
- Place a sheet of parchment or lightly oiled aluminum foil in the basket/tray. Now spread the corn pakora mixture onto the foil into a single layer. Spray some oil on top of pakoras.
- Preheat Air Fryer for 3-4 minutes at 395°F (200°C).
- Place the corn bhajiya mixture in a single layer on a sheet of parchment or lightly oiled basket/tray. Lightly spray some oil on top of the pakoras to help them crisp up.
- Air fry for 10-12 minutes by flipping the corn pakoras in between.
- Once pakoras are crispy and golden brown, take them onto the plate and sprinkle chaat masala powder. Serve corn fritters hot with ketchup or green chutney.
Video
Notes
- To make sweet corn pakoda, you can use corn on the cob or frozen corn. I have used frozen corn in this recipe.
- Do not make a fine paste of corn while grinding it. It should be coarsely ground.
- If you dont have rice flour at home, you can add some cornflour to the pakora mix.
- To Make the Jain version, you can skip onion and ginger-garlic paste.
- Add some besan (chickpea flour) if the batter is too watery.
- Total cook time will vary based on the air fryer brand you use and how crispy you want.
Nutrition
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Rosie
I really like that you showed 3 different ways to cook these pakoras... Just made them in my Ninja Grill/Fryer and they are so tasty! Many thanks!
Bhavana Patil
Hi Rosie, thank you so much for sharing your feedback, i am so glad you liked it.
bhavana
Thank you Carmen for sharing your feedback ? Have a good day ?
Nicole
Hi there, You've done an incredible job. I'll definitely digg it
and personally suggest to my friends. I am sure they will be benefited
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Justin
Great post.
bhavana
thank you