easy corn pakoda recipe | sweet corn pakora | corn bhajiya recipe
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 4 Servings
- Category: snacks
- Cuisine: Indian
Ingredients
- 2 cup sweet corn kernels (boiled)
- ½ onion (thinly sliced)
- ½ cup besan / gram flour
- 2 tbsp rice flour
- ¼ tsp turmeric / haldi
- ½ tsp kashmiri red chilli powder / lal mirch powder
- 1 tsp ginger garlic paste
- ¼ tsp chaat masala
- pinch of hing / asafoetida
- few curry leaves (chopped)
- ¼ tsp salt
- oil for deep frying
Method
- firstly, in a large mixing bowl take 2 cup boiled sweet corn kernels and ½ thinly sliced onion.
- squeeze and mix well making sure corn is mashed well. alternatively, pulse in a mixi.
- now add ½ cup besan, 2 tbsp rice flour, ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp chaat masala, 1 tsp ginger garlic paste, pinch of hing, few curry leaves and ¼ tsp salt.
- combine and mix well without adding any water.
- add more besan if required and form a dough.
- now drop the corn pakoda mixture, making rough balls into hot oil.
- stir occasionally, and fry on medium flame.
- fry till the pakora turns crispy and golden. takes approximately 10-15 minutes.
- finally, serve crispy corn pakoda with chutney or tomato sauce.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.