corn pakoda recipe | sweet corn pakora | corn bhajiya recipe with detailed photo and video recipe. it is a simple and crispy sweet corn based fritters or pakora recipe prepared mainly with chickpea flour and rice flour. it is an side dish while having your dal rice for lunch or it can be perfect evening snack with a cup of masala chai.
bhajiya recipe is a perfect snack recipe during monsoon or winter season and it tastes great when served with tomato ketchup or green chutney. i personally enjoy corn bhajiya recipe or corn pakoda recipe by stuffing in between pav, very similar to maharashtrian vada pav. i learned this style from my husband he like to eat his onion pakoda that way. having said that, i even prepare it for my day to day lunch as side dish. trust me the combination of dal rice with pickle and corn pakora is just heaven.
while i do not see any complicated steps in this corn pakoda recipe, yet some simple tips to make it even better. firstly, mash out the corn well and squeeze out excess water if present. also add besan accordingly, it depends on the moisture present in corn. lastly, for crispy corn pakoda, fry in hot oil on medium flame for atleast 10 minutes.
finally i do like to highlight my other snack recipes collection with this post of corn pakoda recipe. it includes, corn cutlet, vegetable cutlet, corn pulao, cornflakes chivda, corn salad, crispy corn, baby corn manchurian, corn cheese balls, sweet corn soup, poha cutlet and bhindi pakora recipe. in addition do visit my other recipes collection like,
corn pakoda recipe or corn bhajiya video recipe:
recipe card for corn pakoda recipe or corn bhajiya:
corn pakoda recipe | sweet corn pakora | corn bhajiya recipe
Ingredients
- 2 cup sweet corn kernels, boiled
- ½ onion, thinly sliced
- ½ cup besan / gram flour
- 2 tbsp rice flour
- ¼ tsp turmeric / haldi
- ½ tsp kashmiri red chilli powder / lal mirch powder
- 1 tsp ginger garlic paste
- ¼ tsp chaat masala
- pinch of hing / asafoetida
- few curry leaves, chopped
- ¼ tsp salt
- oil for deep frying
Instructions
- firstly, in a large mixing bowl take 2 cup boiled sweet corn kernels and ½ thinly sliced onion.
- squeeze and mix well making sure corn is mashed well. alternatively, pulse in a mixi.
- now add ½ cup besan, 2 tbsp rice flour, ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp chaat masala, 1 tsp ginger garlic paste, pinch of hing, few curry leaves and ¼ tsp salt.
- combine and mix well without adding any water.
- add more besan if required and form a dough.
- now drop the corn pakoda mixture, making rough balls into hot oil.
- stir occasionally, and fry on medium flame.
- fry till the pakora turns crispy and golden. takes approximately 10-15 minutes.
- finally, serve crispy corn pakoda with chutney or tomato sauce.
how to make corn pakora with step by step photo:
- firstly, in a large mixing bowl take 2 cup boiled sweet corn kernels and ½ thinly sliced onion.
- squeeze and mix well making sure corn is mashed well. alternatively, pulse in a mixi.
- now add ½ cup besan, 2 tbsp rice flour, ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp chaat masala, 1 tsp ginger garlic paste, pinch of hing, few curry leaves and ¼ tsp salt.
- combine and mix well without adding any water.
- add more besan if required and form a dough.
- now drop the corn pakoda mixture, making rough balls into hot oil.
- stir occasionally, and fry on medium flame.
- fry till the pakora turns crispy and golden. takes approximately 10-15 minutes.
- finally, serve crispy corn pakoda with chutney or tomato sauce.
notes:
- firstly, make sure to discard water if there are any water present after squeezing corn.
- also, add green chilli if you are looking for more spicy pakoda.
- additionally, to make pakoda more crispy, replace rice flour with corn flour.
- lastly , fry the corn pakoda on medium flame, else they wont be crispy.
yummy thanks for the recipe!!
Thank you 🙂
Delicious
Comments are closed.