This Corn Pakora Recipe shows how to make the crispy Corn Pakoda also known as Corn Fritters or Corn Bhajiya. Corn Pakora is an Indian snack that Is very crunchy and crispy and also tastes delicious. You can serve this Sweet corn Pakoda with a cup of tea and any spicy Chutney to your guests and family members as a party or tea-time snack.
Also, check out my other crispy pakora recipes, such as Aloo Pakora, Aloo Pyaz Pakora, Bread Pakora, and Mix Veg Pakora.
Please rate and leave a comment or feedback if you like the recipe. Also, subscribe to the Recipe Newsletter. Also, follow me on Facebook, Instagram, and YouTube.
Corn Pakora Recipe Video
Corn Pakoda Recipe Ingredients
- 1.5 cups of Frozen corn kernels
- 4 tbsp Besan
- 1 tbsp Rice Flour
- ¼ tsp Kali Mirch
- ½ tsp Red chilli powder
- salt to taste
- ¼ tsp Haldi Powder
- ½ cup Onion
- 2 Green Chilli
- 1 tbsp Ginger
- 2 tbsp coriander leaves
- Oil for Frying
How To Make Corn Pakora
1. To make Corn Pakora, take 1.5 cups of frozen corn kernels or fresh corn kernels.
2. Add the corn kernels to a grinding jar and grind on pulse mode to a coarse consistency. If you’re using fresh corn then you don’t need to grind them.
3. Take the corn in a large mixing bowl.
4. Add 4 tbsp Besan, 1 tbsp Rice Flour, ¼ tsp Kali Mirch, ½ tsp Red chilli powder, salt to taste, and ¼ tsp Haldi Powder.
5. Add the following chopped veggies: ½ cup Onion, 2 Green Chilli, 1 tbsp Ginger, and 2 tbsp coriander leaves.
6. Bind everything together.
7. Give the mixture small shapes.
8. Heat oil in a Kadai. Add the Pakora pieces to the Kadai to fry them on medium to high flame.
9. Flip after a while and fry all the pieces. Also, even though we grind the corn kernels earlier still be careful as one or two corn kernels may burst while frying.
10. Fry to golden brown. Strain the excess oil.
Serve this crispy Corn Pakora with tea and chutney.
Enjoy the crispy Corn Pakoda.
Recipe Card
Corn Pakora Recipe | Corn Pakoda
Ingredients
- 1.5 cups of Frozen corn kernels
- 4 tbsp Besan
- 1 tbsp Rice Flour
- ¼ tsp Kali Mirch
- ½ tsp Red chilli powder
- salt to taste
- ¼ tsp Haldi Powder
- ½ cup Onion
- 2 Green Chilli
- 1 tbsp Ginger
- 2 tbsp coriander leaves
- Oil for Frying
Instructions
- To make Corn Pakora, take 1.5 cups of frozen corn kernels or use fresh corn kernels.
- Add the corn kernels to a grinding jar and grind on pulse mode to a coarse consistency. If you’re using fresh corn then you don’t need to grind them.
- Take the corn in a large mixing bowl.
- Add 4 tbsp Besan, 1 tbsp Rice Flour, ¼ tsp Kali Mirch, ½ tsp Red chilli powder, salt to taste, and ¼ tsp Haldi Powder.
- Also, add the following chopped veggies: ½ cup Onion, 2 Green Chilli, 1 tbsp Ginger, and 2 tbsp coriander leaves.
- Bind everything together.
- Give the mixture small shapes.
- Heat oil in a Kadai. Add the Pakora pieces to the Kadai to fry them on medium to high flame.
- Flip after a while and fry all the pieces. Also, even though we grind the corn kernels earlier still be careful as one or two corn kernels may burst while frying.
- Fry to golden brown. Strain the excess oil.
- Serve with tea and chutney. Enjoy.
