Corn Pakodas, Corn Pakora Snack Recipe
by Tarla Dalal
Added to 456 cookbooks
This recipe has been viewed 173430 times
The Corn Pakodas, apart from being irresistibly tasty, are also easy to make as they use minimal, readily-available ingredients, and a simple procedure.
The combination of grated and whole sweet corn kernels with rice flour results in a perfect texture, while green chillies impart a mild but noticeable sharpness that is essential to balance the semi sweet taste of sweet corn.
Indeed, a perfect snack to have garma garam with a hot cup of Masala Chai !
- Combine all the ingredients in a bowl and mix well.
- Heat the oil in a deep kadhai, drop a little mixture and deep-fry 8 to 10 at a time on a high flame till they turn golden brown in colour from all the sides.
- Repeat step 2 to make more pakodas.
- Serve immediately with green chutney and tomato ketchup.
Corn Pakodas Video by Tarla Dalal's Team
Corn Pakodas, Corn Pakora Snack Recipe recipe with step by step photos
Pakoda or bhajiya
are crispy, deep-fried fritters that can be relished for breakfast
, evening snack
or even along with meals. The most commonly used flour is besan but, the addition of rice flour, corn flour or refined flour adds a crispy texture to the fried pakora. You can make use of any vegetable or even bread or fruit to make fried pakoras. The fried bhajiya can be eaten as it is with sweet chutney
or green chutney
along with a cup of chai. You can even stuff them between pav and make a wholesome snack. If you like Corn Pakora (Corn Pakoda, Corn Bhajiya)
then below are some of my favorite pakora recipes:
To make Corn Pakora (Corn Pakoda, Corn Bhajiya), first clean and remove the husk from 2 corn kobs.
Grate a corn kob using a grater.
For preparing the mixture of corn pakoda in a deep bowl.
Add sweet corn kernles. The whole makai ke dane will provide a nice crunch and mouthfeel to the fried sweet corn pakoda.
Add the finely chopped coriander. Finely chopped onions, curry leaves, ginger, dry spices can also be added to the corn bhajiya mixture.
Also, add green chilli paste. Alternatively, you can chop them finely and add.
Add the rice flour. They not only bind together all the ingredients but also make the corn pakoda crunchy on frying. If rice flour is not available, then add corn flour, besan or refined flour.
Add the salt.
Mix well and our mixture to fry crispy corn fritters is now ready!
Heat the oil in a deep kadhai. To check if the oil is hot or not, drop a little mixture and if it comes up easily and you see small sizzling bubbles then the oil is ready to fry the corn pakoda.
Slide 6 to 8 Corn Pakora (Corn Pakoda, Corn Bhajiya) carefully in the oil. Deep-fry on a high flame till they turn golden brown in colour and crispy from all the sides.
Drain the excess oil from corn bhajia and remove them on a plate lined with absorbent paper.
Repeat step 10 to 12 and make more Corn Pakora (Corn Pakoda, Corn Bhajiya).
Serve the Corn Pakora (Corn Pakoda, Corn Bhajiya) immediately with green chutney and tomato ketchup. You can enjoy them as an evening snack.
Paneer Pakoda, Bread Pakoda, Gobi Pakora are some other bhajiya/pakoda recipes that you can enjoy in monsoon season with a cup of masala chai.
Nutrient values (Abbrv) per pakoda
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