Corn Pakoda Corn Fritters Indian Style

Whenever I make these crisp fried snacks, I always add boiled corn kernels. The fritters are made with besan or gram flour. So they are gluten free if you don’t add asafoetida. You can also use tinned corn to make these. The pakoda can be made with sweet corn or desi corn. At home, the preferences are always for sweet corn. I served these corn pakoda hot with mango chutney. You can also pair them with dipping sauces like cilantro chutney or mint chutney or tomato ketchup or any green chutney of your choice. A cup of hot tea will also go very well along with these pakoras. You can also serve them with bread or chapati.

How to make Corn Pakoda

Boiling corn

1. Boil two medium corn cobs in a stovetop pressure cooker or in a pot adding water as needed. Instead of cooking corn cobs, you can also use canned or tinned corn kernels.
2. Drain the water and let the corn cobs cool.
3. Carefully remove the corn kernels with a knife.
4. It should yield approx 1.5 cup corn kernels.

Making corn pakoda batter

5. In a bowl, add corn kernels and 2 to 3 spring onions with their greens. Instead of spring onions greens you can use 1 medium sized chopped onion.
6. Next add 1 inch ginger (finely chopped) and 1 green chilli (finely chopped).
7. Add the following ingredients:

¼ teaspoon red chili powder or cayenne pepper¼ teaspoon turmeric powder (ground turmeric)¼ teaspoon garam masala powder1 pinch asafoetida (hing)¼ teaspoon crushed black pepper (optional)¼ teaspoon fennel powder (optional) salt as required

8. Stir and mix very well.
9. Now add 1.5 cups gram flour (besan). Instead of gram flour you can opt to use chickpea flour.
10. Add ½ cup water or as required.
11. Mix very well. I have used a wired whisk to mix the pakoda batter, but you can mix with spoon also.  You need to make a smooth flowing batter of medium consistency. So you can add water as required. If the batter becomes thin add a few tablespoons of gram flour. If the batter looks thick then add a bit of water.

Frying corn pakoda

12. Heat oil in a kadai or pan for frying the pakoras. You can use any neutral flavored oil with a high smoke point.
13. When the oil is medium hot, drop spoonfuls of the corn pakoda batter carefully. Don’t overcrowd the pan while frying.
14. When one side is firmed up and looks crisp, gently turn over with a slotted spoon. Fry the second side till golden and crisp. You can turn them over as needed a few times so that the corn fritters are evenly fried.
15. Remove the fried corn fritters with a slotted spoon and drain them on paper towels to remove excess oil.
16. In the same manner fry the remaining corn fritters with the rest of the batter. Regulate the heat as needed while frying.
17. Serve the corn pakoda hot or warm with green chutney or mango chutney or tomato ketchup or coriander chutney or mint chutney. While serving, sprinkle some chaat masala on the corn fritters. For more delicious corn recipes you can check this collection of 21 Recipes made with corn. For more similar snacks you may like are:

Corn salsaOnion pakodaPalak pakodaGobi pakoraCorn cheese balls

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Corn Pakoda Post from the blog archives, first published in August 2013 has been republished and updated on December 2022.

title: “Corn Pakoda Corn Fritters Indian Style " ShowToc: true date: “2024-09-30” author: “Kenneth Brunson”

Whenever I make these crisp fried snacks, I always add boiled corn kernels. The fritters are made with besan or gram flour. So they are gluten free if you don’t add asafoetida. You can also use tinned corn to make these. The pakoda can be made with sweet corn or desi corn. At home, the preferences are always for sweet corn. I served these corn pakoda hot with mango chutney. You can also pair them with dipping sauces like cilantro chutney or mint chutney or tomato ketchup or any green chutney of your choice. A cup of hot tea will also go very well along with these pakoras. You can also serve them with bread or chapati.

How to make Corn Pakoda

Boiling corn

1. Boil two medium corn cobs in a stovetop pressure cooker or in a pot adding water as needed. Instead of cooking corn cobs, you can also use canned or tinned corn kernels.
2. Drain the water and let the corn cobs cool.
3. Carefully remove the corn kernels with a knife.
4. It should yield approx 1.5 cup corn kernels.

Making corn pakoda batter

5. In a bowl, add corn kernels and 2 to 3 spring onions with their greens. Instead of spring onions greens you can use 1 medium sized chopped onion.
6. Next add 1 inch ginger (finely chopped) and 1 green chilli (finely chopped).
7. Add the following ingredients:

¼ teaspoon red chili powder or cayenne pepper¼ teaspoon turmeric powder (ground turmeric)¼ teaspoon garam masala powder1 pinch asafoetida (hing)¼ teaspoon crushed black pepper (optional)¼ teaspoon fennel powder (optional) salt as required

8. Stir and mix very well.
9. Now add 1.5 cups gram flour (besan). Instead of gram flour you can opt to use chickpea flour.
10. Add ½ cup water or as required.
11. Mix very well. I have used a wired whisk to mix the pakoda batter, but you can mix with spoon also.  You need to make a smooth flowing batter of medium consistency. So you can add water as required. If the batter becomes thin add a few tablespoons of gram flour. If the batter looks thick then add a bit of water.

Frying corn pakoda

12. Heat oil in a kadai or pan for frying the pakoras. You can use any neutral flavored oil with a high smoke point.
13. When the oil is medium hot, drop spoonfuls of the corn pakoda batter carefully. Don’t overcrowd the pan while frying.
14. When one side is firmed up and looks crisp, gently turn over with a slotted spoon. Fry the second side till golden and crisp. You can turn them over as needed a few times so that the corn fritters are evenly fried.
15. Remove the fried corn fritters with a slotted spoon and drain them on paper towels to remove excess oil.
16. In the same manner fry the remaining corn fritters with the rest of the batter. Regulate the heat as needed while frying.
17. Serve the corn pakoda hot or warm with green chutney or mango chutney or tomato ketchup or coriander chutney or mint chutney. While serving, sprinkle some chaat masala on the corn fritters. For more delicious corn recipes you can check this collection of 21 Recipes made with corn. For more similar snacks you may like are:

Corn salsaOnion pakodaPalak pakodaGobi pakoraCorn cheese balls

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Corn Pakoda Post from the blog archives, first published in August 2013 has been republished and updated on December 2022.