Corn Pakoda (Indian Corn Pakoras)

Corn Pakoda are Indian style Corn fritters made with sweet corn kernels, gram flour, spices, onions and herbs. These are addictively delicious & you won’t stop eating a few. Onion Pakora is the king of pakoras & is the most made in Indian homes, restaurants & on the streets. These Corn Pakoda are lesser known but these taste equally delicious & turn out crunchy.

These South Indian Corn Pakoras can be served on their own with a cup of Masala Chai or Coffee. Coriander Chutney, Mint Chutney, Coconut Chutney and Garlic Chutney make great accompaniments too.

Serve them as a party snack, tea-time snack or as a side with a South Indian meal consisting of Rasam-rice or Sambar-rice. They also go well with Lemon rice, Bisi Bele Bath, Vangi Bath or any flavored rice varieties.

These are best served hot but can be fried ahead and reheated in an air fryer or an oven.

This recipe uses gram flour & rice flour like any other pakora recipe. While the gram flour imparts a nutty aroma, rice flour helps to make the corn pakoda crisp.

Onions add sweet tones and you know how fried onions taste and smell. So good right! So you won’t miss your onion pakora, because these corn pakodas have some amount of onions too.

Curry leaves, coriander leaves or mint leaves are used for an herby flavor. Ginger and garlic impart a unique pungent and spicy flavor. Green chilies are used for heat. If you are making these for kids, simply skip the chilies.

More Recipes,
Sweet corn cutlet
Corn fried rice
Sweet corn chaat
Corn cheese sandwich
Sweet corn soup

How to make Indian Corn Pakoda (Stepwise Photos)

1. If using corn on the cob, boil them until tender. Using a knife scrape them off from the cob. I use frozen corn, So I rinse them and drain well. You will need 1½ cups kernels.

2. Add them to a blender jar and pulse coarsely. 2 to 3 times is good enough. Do not over do this. Make sure all the corn are crushed else they may burst while frying.

3. Next add the mixture to a bowl along with 1 small sliced onion (½ to ¾ cup), 1 teaspoon ginger garlic paste (or chopped), 1 to 2 green chilies chopped, ½ teaspoon cumin seeds, 1 to 2 sprigs chopped curry leaves or mint leaves or coriander leaves.

4. Add 2 to 3 tablespoons besan, ½ teaspoon salt and ½ teaspoon garam masala. You can use this garam masala powder.

5. Add 2 to 3 rice flour (or corn starch), ⅛ teaspoon turmeric and ½ teaspoon red chili powder.

6. Mix well. The mixture must be like a dough and not batter. If it is soggy, then you can add more besan and rice flour in equal amounts.

7. Heat oil in a kadai. When it is hot enough, test by dropping a small portion. It should sizzle and rise up without turning brown. This is the right temperature. Take a handful of this and drop small portions (about 1 to 1½ tbsp) to the hot oil. Do not disturb for a few minutes. Fry until golden on a medium heat, stirring often. Lastly remove them to a cooling rack or to a steel colander.

Serve sweet Corn Pakoda hot with tea or chutney.

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Recipe Card

Corn Pakoda (Indian Corn Pakoras)

Quick Sweet corn fritters made with Indian spices, sweet corn kernels, herbs and gram flour. They make a great starter or a snack even for parties.

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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes

Cook Time20 minutes

Total Time25 minutes

Servings4

AuthorSwasthi

Ingredients (US cup = 240ml )

• ▢ 1½ cups Sweet corn kernels
• ▢ 1 teaspoon ginger garlic paste (or 1 tsp each fine chopped)
• ▢ ½ teaspoon cumin seeds
• ▢ 2 to 3 tablespoons besan / gram flour
• ▢ 2 to 3 tablespoons rice flour or corn starch
• ▢ ½ teaspoon garam masala
• ▢ 1 small onion , ½ to ¾ cup thinly sliced)
• ▢ 2 green chilies
• ▢ 1 to 2 sprigs curry leaves or mint or coriander leaves
• ▢ ½ teaspoon Salt
• ▢ ⅛ teaspoon turmeric
• ▢ ½ teaspoon red chili powder
• ▢ Oil for frying as needed

Instructions

Preparation

• ▢
  To make sweet corn pakoda, you can use corn on the cob or frozen corn.
• ▢
  If using corn on the cob, boil them until soft. Scrape off the corn from the cob with a knife. If using frozen corn, just rinse them and drain very well. Make sure there is no moisture.
• ▢
  Pulse them coarsely few times in a mixer jar or food processor. The mixture has to be coarse.
• ▢
  Transfer to a mixing bowl. Add the rest of the ingredients except oil and mix. Adjust salt as needed.

How to make Corn Pakoda

• ▢
  Heat oil in a deep pan for frying. 
• ▢
  Check if the oil is hot enough by dropping  a small portion of the mixture. The dough has to sizzle and rise without browning quickly.
• ▢
  Drop small portions of this mixture to the hot oil. Do not disturb them for a few minutes.
• ▢
  Fry until golden on a medium heat, stirring often. 
• ▢
  Remove to a cooling rack or a steel colander. Serve sweet corn pakoda hot or warm with Masala Chai or with Chutney of choice.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts

Corn Pakoda (Indian Corn Pakoras)

Amount Per Serving

Calories 105 Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 85mg4%

Potassium 197mg6%

Carbohydrates 21g7%

Fiber 3g13%

Sugar 4g4%

Protein 3g6%

Vitamin A 270IU5%

Vitamin C 17.9mg22%

Calcium 6mg1%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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