Corn Pakoda or Corn Bhajia is a perfect tea time snack made using fresh corn kernals, chickpea flour and spices. It is crispy crunchy from outside and soft from inside. It makes for a perfect accompaniment with tea or coffee and is very easy to make. Here is how to make it.
Evening tea is one of the favorite times for most Indian families. Don’t you agree with me?
After a tiring day at work, sitting in the balcony with our friends or family, chatting and sharing stories about work, and munching into teatime snacks with some hot cup of chai; this is the best time of the day.
You are not in a hurry and don’t have to get ready to rush anywhere, it’s just your relaxing time with your favourite snacks and a cup of tea or coffee.
While premade snacks are always ready in my home, there is a different joy in relishing something hot, especially in Winters or Monsoons.
And the snack that tops the list is Pakoda.
There are many variations of pakoda that you can make, but today we will see how to make crispy Corn Pakoda.
These are made with boiled corn and a blend of spices.
They are crisp and crunchy on the outside and soft, warm, melt-in-the-mouth on the inside.
So, whenever you have cravings for Pakoda, do make this crispy pakoda and I assure that you won’t stop at just two or three.
About the recipe
It is a delicious Pakora or fritter made using fresh corn which is soft from inside and crispy from outside.
To make this pakoda, corn kernels are ground and then mixed with coriander, chilli, besan, rice flour, salt, lemon juice and ginger.
Besides corn kernels, you can even add onions and other veggies if you choose.
What is important is the gram flour that binds everything together.
This mixture is then fried in hot oil until crispy from outside.
Just like any Pakora, the ingredient that is very essential is gram flour or besan, apart from corn being the star ingredient.
This gram flour and coarse corn mixture is flavoured with finely chopped coriander leaves, green chillies, rice flour, salt, lemon juice and ginger.
You can experiment with the flavour and even add some finely chopped mint leaves and garlic in the pakoda mixture.
Pro Tips by Neha
Do not make a paste of corn while grinding it. It should be coarsely ground.
The batter should be easily droppable. If by chance you have added more water in the batter, add some more besan to thicken it.
If rice flour is not available, you can add some cornflour to the batter.
Fry the pakoda on medium heat. If the heat is too high, they will not get cooked from the centre.
You can add some coarsely mashed boiled potatoes on the batter and make corn aloo pakoda.
You can also add finely chopped onion, green chillies, chopped curry leaves and red chilli powder to the batter.
Add grated cheese in the batter and make corn cheese pakoda.
To make a jain version, skip the ginger in the recipe.
You can serve these pakode with a tangy Coriander Mint Chutney or Ketchup.
A glass of tea or coffee to sip along will take these to the next level.
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Step By Step Recipe
Pulse the corn kernels in a grinder just once to break them into small pieces. Do not over grind.
Mix corn kernels, coriander, chilli, besan, rice flour, salt, lemon juice and ginger in a bowl.
Add little water to make a thick batter.
Heat oil in a pan. Once the oil is hot, drop small portions of the batter in the hot oil and fry on medium low heat until the pakoras are crispy and browned.
Remove the pakoras on a tissue lined plate. Serve hot with coriander chutney.
Corn Pakoda Recipe
- 1 cup Fresh corn kernels
- 2 tablespoon Fresh coriander (Chopped)
- 2 teaspoon Green chilli (Chopped)
- ¼ cup Besan/Gram flour
- 2 tablespoon Rice flour
- Salt (To taste)
- 2 teaspoon Lemon juice
- 1 teaspoon Ginger (Grated)
- Oil (For frying)
- 2 teaspoon Chaat masala
- Pulse the corn kernels in a grinder just once to break them into small pieces.
- Do not over grind.
- Mix corn kernels, coriander, chilli, besan, rice flour, salt, lemon juice and ginger in a bowl.
- Add little water to make a thick batter.
- Heat oil in a pan.
- Once the oil is hot, drop small portions of the batter in the hot oil and fry on medium low heat until the pakoras are crispy and browned.
- Remove the pakoras on a tissue lined plate.
- Serve hot with coriander chutney.