Crispy Corn Pakoda or Corn Fritters is an easy, delicious Indian teatime snack recipe that is made with chickpeas flour, sweet corn, and some spices. I have shared both deep-fried and air fryer recipes.
It is a perfect snack recipe during the monsoon or winter season, and it tastes great when served with tomato ketchup or coconut chutney.
This is one of the most loved snacks at our home. I have used frozen corn in this corn ke pakode recipe, but you can also use corn on the cob. Other corn recipes you may like to try corn bhel, spinach corn sandwich, spinach corn pakoda, sweet corn sundal.
How to make Corn Pakoda
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 Pakoda/Fritters in Instant Vortex Air Fryer
Air fryers are great for cutting down on extra fat and calories, traditionally these corn pakoda's or fritters are made by deep-frying, but I am also sharing the air fryer version using Instant Vortex AirFryer for this recipe.
Coarsely grind the boiled sweet corn kernels. Pulse in a mixi/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, salt, and two teaspoons of oil.
Combine and mix well without adding any water. Add more besan if required.
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.
Using the display panel, select AIRFRY, adjust the temperature to 395°F (200°C), set the time to 10 minutes, and then touch START. So preheating starts for 2-3 minutes.
When the display indicates "Add Food" insert the cooking tray in the center position.
When the display indicates "Turn Food" carefully flip the pakoras.
Once pakoras are crispy and golden brown, take them onto the plate and sprinkle chat masala powder.
Serve corn fritters hot with ketchup or green chutney.
How to make Corn Pakoda in Regular Air fryer?
Preheat Air fryer for 3-4 minutes at 395°F (200°C).
Place the corn bhajiya mixture on a sheet of parchment or lightly oiled aluminum foil in the basket and fry for 10-12 minutes by flipping the pakoras in between.
Tips to make best Corn Pakoda
- 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 Jain version you can skip onion and ginger-garlic paste.
- If the batter is too watery then add some besan (chickpea flour) to it.
- Total cook time will vary based on the air fryer brand you use and how crispy you want.
More Healthy Snack Recipes
- Makhana Chivda
- Chocolate Makhana
- Mexican Style Golgappa with Fruit Pani
- Airfryer Beetroot Cutlet/Tikki
- Vegetable Rice Cutlet
Crispy Corn Pakoda (Corn Fritters)
Ingredients
- Measurements Used - 1 cup = 250 ml
- 1 cup sweet corn kernels boiled and crushed coarsely
- ½ onion finely chopped
- ¼ cup besan/gram flour/chickpea flour
- 1 tablespoon rice flour
- 2-3 green chilies finely chopped
- ¼ teaspoon turmeric/haldi
- 1 teaspoon ginger garlic paste
- 1 teaspoon chaat masala OR garam masala powder
- ¼ cup coriander leaves (cilantro) finely chopped
- few curry leaves chopped
- ½ teaspoon cumin/jeera seeds
- 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.
Instant Vortex 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.
- Using the display panel, select AIRFRY, adjust the temperature to 395°F (200°C), set the time to 10 minutes, and then touch START. So preheating starts for 2-3 minutes.
- When the display indicates "Add Food" insert the cooking tray in the center position.
- When the display indicates "Turn Food" carefully flip the pakoras.
- Once pakoras are crispy and golden brown, take them onto the plate and sprinkle chat masala powder.
Corn Pakoda in Regular Airfryer
- Preheat Air fryer for 3-4 minutes at 395°F (200°C).
- Place the corn bhajiya mixture on a sheet of parchment or lightly oiled aluminum foil in the basket and fry for 10-12 minutes by flipping the pakoras in between.
Notes
- To make sweet corn pakoda, you can use corn on the cob or frozen corn.
- Do not make a 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.
Nutrition
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Justin says
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bhavana says
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bhavana says
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