Corn Pakoda | Corn Bhajiya

Corn Pakoda | Corn Bhajiya, a quick and tasty snack is one of the famous street food in India. These delicious sweet and spicy pakoda is made from sweet corn kernels mixed with spices, gram flour, rice flour and fresh herbs like coriander leaves, then deep fried until golden and crisp. It is often served as an appetizer or tea time snack.

Corn Pakoda | Corn Bhajiya, a quick and tasty snack is one of the famous street food in India. These delicious sweet and spicy pakoda is made from sweet corn kernels mixed with spices, gram flour, rice flour and fresh herbs like coriander leaves, then deep fried until golden and crisp. It is often served as an appetizer or tea time snack.

These delicious corn pakoda are perfect for evening snack with a hot cup of tea and fried green chilies or coriander chutney on the side. They are crisp and crunchy on the outside and soft from the inside. These sweet and spicy corn pakoda makes perfect appetizer or tea time snack during monsoon season.

There are many variations of pakoda/bhajiya that you can make, but here I am sharing easy corn pakoda recipe with step by step instructions and video. During the monsoon season, these pakodas are famous in Lonavala city in India.

Recipe Video :-

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How to make Corn Pakoda :-

Start by peeling the corn cob and removing all the husks and silk strands.

Place the cob vertically on a cutting board. Using a sharp knife start at the top of the cob and slice downward, cutting as close to the cob as possible to remove the kernels.

Then take all the kernels into the mixing bowl along with onion, green chili, ginger garlic paste, Kashmiri chili powder, turmeric, hing, salt, coriander leaves and mix everything well.

Now add besan, rice flour, and mix everything well. Keep mixing until your pakoda mixture comes together like a sticky dough.

If requires add little water. Do not add too much water.

Once your pakoda batter is ready, fry it immediately. Do not let it rest.

Take a small portion of the batter and slowly drop it in the hot oil.

Once you add the pakoda in hot oil, fry them on a medium flame by stirring occasionally until crisp and golden from all sides.

Take out corn pakodas from the oil and place them on absorbent paper.

Corn pakodas are ready. Serve them hot with fried green chilies, sliced onion or coriander chutney on the side.

Notes :-

Do not add too much water while preparing pakoda mixture (batter).

If the pakoda mixture becomes too loose, you can mix some besan/Gram flour.

After preparing pakoda mixture, do not let it rest. Fry it immediately.

Fry pakodas on medium heat.

Corn Pakoda |Corn Bhajiya | Corn Fritters

Recipe by Divya PatelCourse: Appetizers, SnacksCuisine: Indian

Servings

2

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Corn Pakoda |Corn Bhajiya | Corn Fritters, a quick and tasty snack is one of the famous street food in India. These delicious sweet and spicy pakoda is made from sweet corn kernels mixed with spices, gram flour, rice flour and fresh herbs like coriander leaves, then deep fried until golden and crisp.

Ingredients

• 1 Corn on the cob

• 1 small Onion (finely chopped)

• 1/2 cup Besan/Gram flour

• 3 Tbsp Rice flour

• 2 Green chili

• 1 Tsp Ginger garlic paste

• 1/2 Tsp Kashmiri chili powder

• 1/4 Tsp Turmeric

• 1/4 cup Coriander Leaves/Cilantro

• 1/8 Tsp Hing/Asafoetida

• Salt to taste

Directions

• Start by peeling the corn cob and removing all the husks and silk strands.
• Place the cob vertically on a cutting board. Using a sharp knife start at the top of the cob and slice downward, cutting as close to the cob as possible to remove the kernels.
• Then take all the kernels into the mixing bowl along with onion, green chili, ginger garlic paste, Kashmiri chili powder, turmeric, hing, salt, coriander leaves and mix everything well.
• Now add besan, rice flour, and mix everything well. Keep mixing until your pakoda mixture comes together like a sticky dough.
• If requires add little water. Do not add too much water.
• Once your pakoda batter is ready, fry it immediately. Do not let it rest.
• Take a small portion of the batter and slowly drop it in the hot oil.
• Once you add the pakoda in hot oil, fry them on a medium flame by stirring occasionally until crisp and golden from all sides.
• Take out corn pakodas from the oil and place them on absorbent paper.
• Corn pakodas are ready. Serve them hot with fried green chilies, sliced onion or coriander chutney on the side.

Notes :-

• Do not add too much water while preparing pakoda mixture (batter).
• If the pakoda mixture becomes too loose, you can mix some besan/Gram flour.
• After preparing pakoda mixture, do not let it rest. Fry it immediately.
• Fry pakodas on medium heat.