Corn Pakoda
User Reviews
4.8
24 reviews
Excellent
Corn Pakoda
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Corn pakora are crisp and tasty fried corn fritters made with besan or gram flour, sweet corn, spices and herbs.
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Ingredients
- 1.5 cups corn kernels or two medium corn cobs
- 1.5 cups gram flour (besan)
- 2 to 3 spring onions with greens or 1 medium sized onion, chopped
- 1 green chili, chopped
- 1 inch ginger, chopped
- ¼ teaspoon red chili powder or cayenne pepper or paprika
- ¼ teaspoon turmeric powder (ground turmeric)
- ¼ teaspoon garam masala
- 1 pinch asafoetida (hing)
- ¼ teaspoon crushed black pepper - optional
- ¼ teaspoon fennel powder - optional
- salt as required
- ½ cup water or as required
- chaat masala as required for sprinkling on the pakoras
- oil for deep or shallow frying
Instructions
Boiling corn
- Boil two medium corn cobs in a pressure cooker or in a pan or Instant pot.
- Drain the water and let them cool. Remove the corn kernels with a knife carefully.
- Should yield approx 1.5 cup corn kernels.
making corn pakoda batter
- In a bowl, add corn kernels and 2 to 3 spring onions with their greens.
- Next add ginger (finely chopped) and green chilli (finely chopped).
- Add red chili powder, turmeric powder, garam masala powder, asafoetida (hing), crushed black pepper (optional), fennel powder (optional) and salt as required. Stir and mix well.
- Now add gram flour (besan) and water. Mix very well. Make a smooth flowing batter of medium consistency.
frying corn pakoda
- Heat oil in a kadai or pan.
- Drop spoonfuls of the batter in medium hot oil carefully. Depending upon the size of the kadai fry the fritters. Don't overcrowd the kadai.
- When one side is firmed up and looks crisp, gently turn over with a slotted spoon. Fry the second side till golden and crisp. You can turn over as needed a few times 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.
- Serve corn fritters hot or warm with green chutney, mint chutney, cilantro chutney, mango chutney or tomato sauce.
- While serving, sprinkle some chaat masala on the corn fritters.
Notes
- The recipe can be scaled as per your needs.
- Chickpea flour can be used instead of gram flour.
- You can also use tinned corn to make these fritters.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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