Addictively delicious and easy to make with a handful of ingredients, these Corn Pakodas are so good. These are crispy, crunchy, and naturally vegan. You won’t stop eating a few!
This is a Lonavala street-style corn pakora recipe. It is also known as corn bhajia.
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Being an Indian, evening tea is one of our favorite times.
This is the best time after a tiring day, sitting in the balcony with family, talking about your day, and munching into teatime snacks with some hot chai.
While premade snacks are always available in the pantry, there is a different joy in enjoying something hot, especially in winter or Monsoons.
The teatime snack that tops the list is Pakoda.
Pakoda’s are popular in India during the Monsoon season and are common snack items for family get-togethers or evening teatime parties.
The base of the Pakodas is made with Besan (Gram flour).
There are many variations of pakoda that you can make, but today I am here with a recipe for crispy Corn Pakoda.
During the Monsoon season, these corn pakodas are famous in Lonavala (City in Maharashtra, India).
Street vendors in Lonavala serve the pakoras with a sprinkle of dry garlic chutney and fried green chili.
They are crisp and crunchy on the outside and soft, warm, melt-in-the-mouth on the inside.
It can be served on its own with Masala chai or with Cilantro chutney, sweet chutney, garlic chutney, or tomato ketchup.
These Corn fritters can be served as teatime snacks, party snacks, or as a side with any meal.
So, whenever you crave Pakoda, make this crispy pakoda, and I assure you that you will continue beyond just two or three.
Ingredients required
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.
- Sweet corn cobs: I have used fresh American sweet corn. This recipe also works fine with frozen corn. But for the best flavors, use fresh corn.
- Besan (gram flour): Like any other pakoda, you’ll need besan to make the batter.
- Green chili: It adds a spicy taste to pakoda. Adjust the amount as per your liking spice level.
- Hing: It helps in easy digestion, as besan tends to be heavy on the stomach.
- Other Spices: Red chili powder, salt, and turmeric powder are required.
Step-by-step process
- Let the corn cob stand vertically on the cutting board and slice it to remove the corn kernels.
- While doing this, your corn kernels may get sliced, but that’s okay. Run your knife very close to the core. Keep turning the corn cob and slicing.
- Then take all the kernels into the big bowl with green chilies, salt, turmeric powder, chili powder, and hing.
- Mix very well.
- Now add Besan (gram flour) in small batches. After adding the gram flour, mix it properly.
- While mixing, you must nicely massage the corn like you are kneading dough.
- Doing this will combine everything, and the corn will release some moisture. Once you’ve mixed nicely, add 1 to 2 tablespoon of water on top and add the remaining gram flour.
- Keep mixing until your pakoda mixture comes together like sticky dough.
- Note: The batter has to be thick, not liquid. You can adjust the quantity of the besan based on your requirements.
- Our corn pakoda batter is ready.
- Once your pakoda batter is ready, fry it immediately. Don’t let it rest; otherwise, corn will release moisture, and bhajia batter will become watery. This will ruin the texture of the pakodas.
- Now let’s fry them.
- To fry, place oil on a high flame. The oil should be nice and hot.
- Take a small portion of the bhajia batter and slowly drop the bhajis in the hot oil. Make small bite-sized portions of bhajia. You don’t need a round shape of bhajis.
- Don’t overcrowd the pan. Fry them in batches.
- Once you add the pakoda in hot oil, fry them on a medium flame until crisp and golden from all sides.
- Take corn pakodas out of the oil and place them on absorbent paper.
- Our corn pakodas are ready. Serve them hot with Vada pav chutney, cilantro chutney, garlic chutney, or sweet chutney.
Pro tips and notes
- Always sieve the flour before making batter to avoid lumps in pakodas.
- Corn Pakoras are best served hot, but you can fry them and reheat them in an oven or air-fryer.
- If the pakoda mixture(batter) becomes too loose, you can mix some dry Gram Flour (Besan).
- Fry them on medium heat. They will only get cooked from the center if the heat is high enough.
- Add some grated potatoes to the batter and make corn aloo pakoda.
- You can also add finely chopped onion and chopped curry leaves to the batter.
- Chopped palak (spinach) leaves and methi leaves would make an amazing choice too.
- To make this pakora recipe gluten-free. skip asafoetida
- Leftover pakoras make a great addition to kadhi, or you can store them in the refrigerator or reheat them in the air-fryer or Microwave. It stays good for a week in the fridge.
Serving Suggestions
- You can serve this pakode with Cilantro Mint Chutney, Garlic chutney, or Ketchup.
- A glass of tea or coffee to sip alone will take these to the next level.
- This Corn bhajiya would taste great with Mojito too.
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Corn Pakoda
Ingredients
- 3 Sweet corn yield 3 ½ cup corn kernels
- 1 ½ teaspoon – finely chopped green chilies
- 2 teaspoon – red chili powder
- ½ teaspoon turmeric powder
- 2 ½ teaspoon salt or to taste
- ⅛ teaspoon hing
- 1 ½ cup Besan gram flour
Method
- Let the corn cob stand vertically on the cutting board and slice it to remove the corn kernels.
- While doing this, your corn kernels may get sliced, but that's okay. Run your knife very close to the core. Keep turning the corn cob and slicing.
- Then take all the kernels into the big bowl with green chilies, salt, turmeric powder, chili powder, and hing.
- Mix very well.
- Now add Besan (gram flour) in small batches. After adding the gram flour, mix it properly.
- While mixing, you must nicely massage the corn like you are kneading dough.
- Doing this will combine everything, and the corn will release some moisture. Once you've mixed nicely, add 1 to 2 tablespoon of water on top and add the remaining gram flour.
- Keep mixing until your pakoda mixture comes together like sticky dough.
- Note: The batter has to be thick, not liquid. You can adjust the quantity of the besan based on your requirements.
- Our corn pakoda batter is ready.
- Once your pakoda batter is ready, fry it immediately. Don't let it rest; otherwise, corn will release moisture, and bhajia batter will become watery. This will ruin the texture of the pakodas.
- Now let's fry them.
- To fry, place oil on a high flame. The oil should be nice and hot.
- Take a small portion of the bhajia batter and slowly drop the bhajis in the hot oil. Make small bite-sized portions of bhajia. You don't need a round shape of bhajis.
- Don't overcrowd the pan. Fry them in batches.
- Once you add the pakoda in hot oil, fry them on a medium flame until crisp and golden from all sides.
- Take corn pakodas out of the oil and place them on absorbent paper.
- Our corn pakodas are ready. Serve them hot with Vada pav chutney, cilantro chutney, garlic chutney, or sweet chutney.
Nutrition
Notes
- Always sieve the flour before making batter to avoid lumps in pakodas.
- Corn Pakoras are best served hot, but you can fry them and reheat them in an oven or air-fryer.
- If the pakoda mixture(batter) becomes too loose, you can mix some dry Gram Flour (Besan).
- Fry them on medium heat. They will only get cooked from the center if the heat is high enough.
- Add some grated potatoes to the batter and make corn aloo pakoda.
- You can also add finely chopped onion and chopped curry leaves to the batter.
- Chopped palak (spinach) leaves and methi leaves would make an amazing choice too.
- To make this pakora recipe gluten-free. skip asafoetida
- Leftover pakoras make a great addition to kadhi, or you can store them in the refrigerator or reheat them in the air-fryer or Microwave. It stays good for a week in the fridge.
Private Notes
Tried this recipe?
Let us know We would love to hear your thoughts! Please leave your comments, ratings, and any ideas or changes you think could help us make our recipes even better. Thank you for your feedback!Warm regards,
Dhwani.
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