Corn Pakoda (Indian Corn Pakoras)

Updated: August 4, 2022, By Swasthi

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.

corn pakoda

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

corn pakoda recipe

Photo Guide

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.

corn on the cob

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.

blender jar

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.

add onions, green chilies, cumin

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

add besan, salt and garam masala

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

Add rice flour

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.

The mixture must be like a dough and not batter

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.

Heat oil in a kadai

Serve sweet Corn Pakoda hot with tea or chutney.

corn pakoda recipe

Related Recipes

Recipe Card

Corn Pakoda (Indian Corn Pakoras)

5 from 36 votes
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

Ingredients (US cup = 240ml )

  • 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
  • teaspoon turmeric
  • ½ teaspoon red chili powder
  • Oil for frying as needed



  • 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.

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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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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5 stars
Absolutely delicious! Thank you. My family really enjoyed it.

5 stars
Made this tonight they were so good thank you

I’ve made this recipes a few times and it’s always a hit! Is it possible to make the batter ahead of time and keep in the fridge overnight? I am bringing them to a lunch and was going to fry them in the morning.

5 stars
Thank you Swasthi, they turned out great. I also tried your aloo tikki recipe which also turned out great.

Namaste Swasthi Shrekanth, I have just made these corn pakoda. They are delicious and easy to make. You combination of just right amount of rice flour and besan made the pakoda crispy and the corn is very evident. My only problem is me, how to keep from eating them all. Thanks for a superb recipe. Now I am interested in trying more.

My kids love sweet corn.
Can I skip rice flour as I donot have it, or if i blend the rice and make powder, will taht work for me?
Thanks for a new idea for pakoras

5 stars
Hi swathi nice recipes

5 stars
Made these for the festival today. Turned out awesome