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Corn Pakoda - How to Make Corn Pakoda

Rekha Kakkar
Corn pakoda recipe. Quick deep fried pakoda recipe made with sweetcorn and flour pakoda batter. Perfect savoury corn fritters to serve as teatime snack in monsoon.   
Ingredients Instructions
US Customary - Metric
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer, Snack, tiffin
Cuisine Indian, indian cuisine
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Ingredients
 
 

  • 200 g Corn kernels frozen/fresh
  • 80 g gram flour besan/ chickpeas flour
  • 2 green chilli chopped
  • ½teaspoons Red Chilli
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon chaat masala
  • 1 teaspoon coriander powder
  • 2 tablespoons Fresh coriander leaves chopped
  • Salt to taste
  • Oil to deep fry
  • 25 g rice flour

Instructions
 

  • In a bowl Add gram flour, rice flour, chopped green chili, turmeric, red chili, coriander powder, coriander leaves, salt, corn kernels and mix well.
  • Heat oil in a kadhai and once it is hot put small portions of pakoda mix for frying.
  • Keep frying the pakoras on low-medium until golden brown.
  • Drain the excess oil and remove the corn pakodas from oil into the serving dish which is lined with kitchen paper napkin.
  • Serve with chutney or sauce.
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