Crispy Corn Pakoda
Sweet Corn Pakoda | Corn Bhajiya
Corn Pakoda is a perfect snack recipe during the monsoon or winter season, and it tastes great when served with tomato ketchup. This is one of the most loved snacks at our home. While you still get the sweetness from the corn, you get a punch of spice from chiles and chilli powder too. Each bite is also greeted with a warm and earthy blend of seasonings. I’ve included a quick video to help you get the timing right and get perfectly crispy fritters every time.This Pakora makes an excellent tea time snack and can be made under 25 minutes from start to finish. Plus, making this corn pakora is very quick and easy. Nothing warms you up in a wet and cool monsoon season like this plateful of old fashioned hot, spicy, and crispy snack corn pakora or corn fritters.
Ingredients for Sweet Corn Pakoda | Corn Bhajiya
Preperation steps for Sweet Corn Pakoda | Corn Bhajiya
First, take the corn, remove the skin, and cut it into three pieces.
Now boil enough water in a pan with some salt, and add the corn on the cob. I've used corn on the cob, if you want, you can also use frozen corn alos. But trust me, fresh corn tastes the best.
Boil for 5 minutes.
Now turn off the heat, remove the cobs from the hot water, and put them in a bowl of cold water for 5 minutes.
After 5 minutes, remove the cobs and carefully remove the corn kernels with a knife.
In a bowl, add corn kernels and 1 medium sized chopped onion.
Add chopped green chillies, salt, turmeric, and red chili powder.
Stir and mix very well.
Now add besan (gram flour) and rice flour.
Add water as required.
Mix very well with a spoon.
You need to make a smooth, flowing batter of medium consistency. So you can add water as required.
If the batter becomes thin, add a few tablespoons of gram flour. If the batter looks thick, then add a bit of water.
When the oil is medium hot, drop a spoonful of the corn pakoda batter carefully. Don’t overcrowd the pan while frying.When one side is firmed up and looks crisp, gently turn it over with a slotted spoon. Fry the second side till golden and crisp. You can turn them over a few times as needed so that the corn fritters are evenly fried.
Remove the fried corn fritters with a slotted spoon and drain them on paper towels to remove excess oil.
In the same manner, fry the remaining corn fritters with the rest of the batter. Regulate the heat as needed while frying.
Sprinkle some chaat masala on the corn fritters.
Serve the corn pakoda hot or warm with green chutney or tomato ketchup.
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Enjoy the snaps
- Serve crispy corn pakoda with Mint coriander chutney or tomato ketchup.
- Serve hot, immediately after frying the pakodas. Else the pakodas will not be crispy.
- You can either use fresh corn on the cobs or frozen corn kernels.
- You can add cumin powder and ginger while making the pakoda batter. But I like these pakods simple just like that.
- You can even add chopped spinach while making the batter, it'll be spinach corn pakoda, and will be healthier.