Sweet corn pakoras or corn fritters are tempting deep fried snack recipe which is very popular in India. This recipe is widely consumed during monsoon in india. These Pakoras are made from fresh sweet corns and gram flour which is a perfect tea time snack. This pakora is typically 20 min recipe.
First thing first,
What is Pakora?
Pakoras are basically a deep-fried snack made from gram flour, rice flour, lentils and veggies. Pakora is one of the most popular snack recipes in India and each Indian state has their own version of making.
The word pakoṛā is derived from Sanskrit पक्ववट pakvavaṭa,a compound of pakva (‘cooked’) and vaṭa (‘a small lump’) [as per the wikipedia]. Pakora is known as “bhajiya” in Gujarat, “bhaji” in Maharashtra, “Bhjji” in karnataka, and “pakodi” in some North Indian states.
General Preparation of pakoras
Though I have already shared very basic pakora recipe here on the blog, I must share a quick note here about making pakoras. The main ingredient of any Pakora recipe is Gram flour and regular spices. However, the ingredients vary when you are adding any vegetables and lentils.
All you have to do is, Make a thick batter so that you can easily drop a portion of that batter into the oil, Add spices (indian) according to your taste and deep fry it.
Making sweet corn pakoras
Making sweet corn pakoras are very easy and quick too. You can use either a coarse paste of sweetcorns or a whole kernels without grinding to make pakoras. I love the texture of grounded paste more so I prefer to crush corns roughly.
After making corn paste, Just aad salt, ginger,chili, onion(if you like) and gram flour to it. Adding rice flour to the batter will make pakoras crispy.
For this recipe, I highly suggest using fresh corns as I did in this recipe. I have not tried this recipe using canned corns so I can not tell you how it turns.
serving
You can serve these pakode with a tangy Coriander Mint Chutney or Ketchup. A glass of tea or coffee to sip will take these pakoras to next level.
Let’s make Sweet corn Pakoras
Pulse the corn kernels,ginger and green chili in a grinder to make a coarse paste. Also, If you want to add onions, then add it along with the corn kernels to make a paste.
Do not over grind.
Mix corn kernels, coriander, red chilli powder, turmeric powder, besan, rice flour, salt, sugar, cumin, sesame and fresh coriander in a bowl.
Mix well and you will get a thick batter. There is no need to add extra water.
Heat oil in a pan.
Once the oil is hot, drop small portions of the batter in the hot oil and check. if the pakora does not break, then you are good to go with the frying. if it breaks then add 1/2 to 1 tbsp more of the gram flour (besan) and refrigerate for 1 hour.
Make medium size balls and place them in hot oil. fry on medium-low heat until the pakoras are crispy and browned.
Remove the pakoras on a tissue lined plate.
Serve hot with coriander chutney, Tamarind chutney or tea.
similar recipes on the blog,
- kanda bhaji recipe
- crispy corn kernels recipe
- maru na bhajiya recipe
- rice potato nuggets recipe
- kurkuri bhindi recipe
Sweet corn pakoras
Equipment
- pan to deep fry pakoras
Ingredients
- 3 cups sweet corns
- 1 inch ginger
- 1 small green chili
- salt to taste
- 1 tbsp fresh coriander leaves
- ½ tsp sugar, optional
- ¼ cup + 1 tbsp gram flour(besan)
- 2 tbsp rice flour
- ¼ tsp cumin
- ½ tsp white sesame
- ¼ tsp red chili powder, optional
- ½ tsp turmeric powder
Instructions
- Pulse the corn kernels,ginger and green chili in a grinder to make a coarse paste. Also, If you want to add onions, then add it along with the corn kernels to make a paste.
- Do not over grind.
- Mix corn kernels, coriander, red chilli powder, turmeric powder, besan, rice flour, salt, sugar, cumin, sesame and fresh coriander in a bowl.
- Mix well and you will get a thick batter. There is no need to add extra water.
- Heat oil in a pan.
- Once the oil is hot, drop small portions of the batter in the hot oil and check. if the pakora does not break, then you are good to go with the frying. if it breaks then add 1/2 to 1 tbsp more of the gram flour (besan) and refrigerate for 1 hour.
- Make medium size balls and place them in hot oil. fry on medium-low heat until the pakoras are crispy and browned.
- Remove the pakoras on a tissue lined plate.
- Serve hot with coriander chutney, tamarind chutney or tea.
Video
Notes
- make sure to discard water if there are any water present after squeezing corn(if using canned corn).
- add more green chilli if you are looking for more spicy pakoda.
- You can add onion too. Add 1 medium size finelly chopped onion for this measurement.
- To make pakoda more crispy, replace rice flour with corn flour.
- fry the corn pakoda on medium flame, else they wont be crispy.
have a great day!
These look completely addictive. I know we could not stop at just one.
Thank you dear 🙂
Yummy recipe!
I’m a big fan of corn pakoras and corn tikkis, and I like to have them with mint chutney.
And what a beautiful presentation, Priya!
You’ve certainly notched up your photography skills. Keep up the good work!
Thank you so much harshad.
I absolutely love pakoras, but I’ve never made them from scratch before. That clearly needs to change! I also don’t think I’ve had corn pakoras. These look amazing, Priya!!
Thank you david 🙂
Priya, these are sooo irresistible! I love corn and I love pakoras. So awesome to have a corn pakora!