Crispy Corn Pakoda Recipe (Air-fryer & Deep-Fried)

Ingredients

• 1 cup sweet corn kernels (boiled and crushed coarsely)
• ½ medium onion (finely chopped)
• 1/4 cup besan (gram flour) ((or chickpea flour))
• 1 tablespoon rice flour ((or cornstarch))
• 2-3 green chilies (finely chopped)
• ¼ teaspoon turmeric powder
• 1 teaspoon ginger garlic paste
• 1/2 teaspoon cumin seeds
• 1/4 cup coriander leaves (finely chopped)
• few curry leaves (chopped)
• 1/2 teaspoon chaat masala ((or garam masala))
• salt (to taste)
• oil (for deep frying)

Steps

1. Coarsely grind the boiled sweet corn kernels. Pulse in a mixer/blender for few times.
2. In a large bowl, add the coarsely ground sweet corn, onions, green chilies, ginger-garlic paste, curry leaves, coriander leaves, turmeric, chat masala powder, jeera, besan, rice flour, and salt.
3. Combine and mix well without adding any water. Add more besan if required.
4. Now drop the corn pakoda mixture into the hot oil.
5. Stir occasionally and fry on medium flame. Fry till the pakora turns crispy and golden brown in color. Note: takes approximately 10-12 minutes.
6. Drain them on kitchen tissues. Finally, serve crispy corn pakoda with masala tea and ketchup.

How to make Corn Pakodas in Air Fryer

1. Place a sheet of parchment or lightly oiled aluminum foil in the basket/tray. Now spread the corn pakora mixture onto the foil into a single layer. Spray some oil on top of pakoras.
2. Preheat Air Fryer for 3-4 minutes at 395°F (200°C).
3. Place the corn bhajiya mixture in a single layer on a sheet of parchment or lightly oiled basket/tray. Lightly spray some oil on top of the pakoras to help them crisp up.
4. Air fry for 10-12 minutes by flipping the corn pakoras in between.
5. Once pakoras are crispy and golden brown, take them onto the plate and sprinkle chaat masala powder. Serve corn fritters hot with ketchup or green chutney.