Crispy Corn Pakoda|Corn Fritters is an easy, delicious teatime snack or Indian starter dish which is made with chickpeas flour, sweet corn and regular Indian spices.It is a perfect snack recipe during monsoon or winter season and it tastes great when served with tomato ketchup or coconut chutney.
This is one of the most loved snack at our home.I have used frozen corn in this recipe but you can use corn on the cob too.Other corn recipes you may like to try corn bhel, spinach corn sandwich, spinach corn pakoda ,sweet corn sundal.
Tips to Make Best Corn Pakoda
1.To make sweet corn pakoda, you can use corn on the cob or frozen corn.I have used frozen corn in this recipe.
2.Do not make a paste of corn while grinding it. It should be coarsely ground.
3.If you dont have rice flour at home, you can add some cornflour to the pakora mix.
4.To Make jain version you can skip onion and ginger-garlic paste.
5.If the batter is too watery then add some besan (chickpea flour) to it.
Ingredients
- 1 cup sweet corn kernels boiled and crushed coarsely
- ½ onion finely chopped
- 1/4 cup besan / gram flour / chickpea flour
- 1 tablespoon rice flour
- 2-3 green chillies finely chopped
- ¼ teaspoon turmeric / haldi
- 1 teaspoon ginger garlic paste
- 1 teaspoon chaat masala OR garam masala powder
- 1/4 cup coriander leaves/cilantro, finely chopped
- few curry leaves chopped
- 1/2 teaspoon cumin/jeera seeds
- salt to taste
- oil for deep frying
How to Make Corn Pakoda Step By Step
1.Coarsely grind the boiled sweet corn kernels. pulse in a mixi/blender for few times.
2.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.
3.Combine and mix well without adding any water.Add more besan if required.
4.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 color. Note:takes approximately 10-12 minutes.
5.Drain them on kitchen tissues.finally, serve crispy corn pakoda with with masala tea and ketchup.
You may also like other Snack Ideas
Crispy Corn Pakoda|Corn Fritters Recipe Video
Crispy Corn Pakoda|Corn Fritters Recipe Card
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- Measurements Used - 1 cup = 250 ml
- 1 cup sweet corn kernels boiled and crushed coarsely
- ½ onion finely chopped
- 1/4 cup besan / gram flour / chickpea flour
- 1 tablespoon rice flour
- 2-3 green chillies finely chopped
- ¼ teaspoon turmeric / haldi
- 1 teaspoon ginger garlic paste
- 1 teaspoon chaat masala OR garam masala powder
- 1/4 cup coriander leaves/cilantro, finely chopped
- few curry leaves chopped
- 1/2 teaspoon cumin/jeera seeds
- salt to taste
- oil for deep frying
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Coarsely grind the boiled sweet corn kernels. pulse in a mixi/blender for few times.
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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.
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Combine and mix well without adding any water.Add more besan if required.
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Now drop the corn pakoda mixture into the hot oil.
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Stir occasionally and fry on medium flame.
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Fry till the pakora turns crispy and golden brown color. Note:takes approximately 10-12 minutes.
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Drain them on kitchen tissues.finally, serve crispy corn pakoda with with masala tea and ketchup.
1.To make sweet corn pakoda, you can use corn on the cob or frozen corn.
2.Do not make a paste of corn while grinding it. It should be coarsely ground.
3.If you dont have rice flour at home, you can add some cornflour to the pakora mix.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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