Crisp at the edges and tender through the middle, corn pakoda recipe | sweet corn pakora | corn bhajiya recipe is a vegetarian Indian snacks made with sweet corn kernels, onion, and besan / gram flour in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
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.
