Corn pakoda recipe is an easy and quick snack with sweet corn and onions. This crispy corn pakoda tastes so good and can be made in no time. With the onset of monsoons and winter, these pakoda with masalai chai is the best ever snack time treat I could think of, do you like crispy snacks on rainy day too? Here is how to make crispy corn pakoda recipe with step by step photos.
I tasted these corn pakoda in a restaurant few month back. They were so crispy and delicious similar to this magic corn. I made this pakoda last week at home with few changes and we liked the homemade corn pakoda best. I made them in the lines of onion pakora with heady ginger garlic flavor.
Serve corn pakora piping hot with masala chai or filter coffee for best evening snack during monsoons. You can also serve these as side dish with sambar rice, tomato rice and curd rice.
Corn Pakoda Recipe Ingredients:
To make corn pakoda recipe we need sweet corn kernels or regular Indian corn kernels. Other ingredients are onions, ginger garlic, green chilies, curry leaves, besan or chickpea flour and rice flour.
Instead of rice flour you can use corn flour but adding rice flour keeps the pakoda crispy for long time. If you are not fond of garlic you can skip it too.
How To Make Corn Pakoda Recipe?
For making corn pakoda recipe begin by boiling the corn kernels. Drain and let cool for few minutes. Then pulse the corn kernels just once or twice. Pulsing is to prevent corn kernels burst in hot oil.
Mix pulsed corn, chopped onions, curry leaves, ginger garlic, green chili together. Add rice flour, besan and mix well without adding water. Pinch small balls and make pakora in hot oil.
Recipe Notes and Tips:
As a variation you can add grated cheese along with other ingredients.
Along with corn kernels you can add grated cabbage and carrots.
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How To Make Corn Pakoda Recipe Step by Step
1. Boil or steam the corn kernels until soft. Drain and pulse once or twice.
2. Add pulsed corn, chopped green chilies, crushed ginger garlic and curry leaves into a mixing bowl. Mix well.
3. Add besan and rice flour. Season with required salt.
4. Mix well without adding water.
5. Heat oil for deep frying. Once the oil is hot drop a small pinch of corn mixture to check the temperature of oil.
6. Pinch small balls and gentle slide in hot oil. Deep fry in medium flame until crispy and golden.
7. Drain excess oil and serve corn pakoda hot.
Corn Pakoda Recipe
- 1.5 cups sweet corn kernels or regular Indian corn kernels
- 1/2 teaspoon crushed ginger-garlic or ginger garlic paste
- 2 green chilies finely chopped
- 10 curry leaves
- 1 onion chopped
- 1/2 cup besan or chickpea flour
- 1/4 cup rice flour
- Salt to taste
- Oil for deep frying
- Boil or steam the corn kernels until soft. Drain and pulse once or twice.
- Add pulsed corn, chopped green chilies, crushed ginger garlic and curry leaves into a mixing bowl. Mix well
- Add besan and rice flour. Season with required salt
- Mix well without adding water.
- Heat oil for deep frying. Once the oil is hot drop a small pinch of corn mixture to check the temperature of oil.
- Pinch small balls and gentle slide in hot oil. Deep fry in medium flame until crispy and golden.
- Drain excess oil and serve corn pakoda hot.
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