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corn pakoda recipe
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4 from 3 votes

corn pakoda recipe | sweet corn pakora | corn bhajiya recipe

easy corn pakoda recipe | sweet corn pakora | corn bhajiya recipe
Course snacks
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings
Author HEBBARS KITCHEN

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.