Corn Pakora Recipe – Easy Tea-Time Snack
Nothing feels more comforting in the rainy season than a plate of hot corn pakora and a cup of chai. Made with sweet corn, gram flour, onions, and spices. These corn fritters are crunchy on the outside and soft on the inside, with a delicious flavor. Whether you’re enjoying a cozy evening or serving guests, this easy corn pakora recipe is sure to be a crowd-pleaser.
Table Of Contents
About corn pakora
Sweet Corn is a favorite food of the monsoon season for everyone, and I’m one of them. I like to eat it in every way: on the cob, in rice, in chaat, in pakoras, and in everything made from it. But the days of heavy rainfall with a bowl of corn pakoras and a cup of chai are my favorite therapy.
It’s simpler than anyone thinks and requires a little preparation. The process starts by boiling sweet corn until soft and tender; once it is a little cool, the sliced onions, gram flour, and simple spices are added. All together, bound with a sprinkling of water, and the mixture is ready for pakoras.
Small portions of the batter are dropped in the hot oil and deep-fried until golden and crunchy. After that, pair these sweet corn fritters with your favorite chutney and tomato ketchup, or eat them alone, which is also a good way to enjoy them.
Ingredients
- Sweet Corn- Fresh sweet corn gives the best texture; boil until soft. You can also use frozen corn or canned corn.
- Gram Flour- It is the main ingredient that binds the pakoras and creates a crispy coating. Instead of this, rice flour or cornflour are also good to use.
- Onion- Thinly sliced onions add sweetness and crunch to the pakoras.
- Green Chilies- Finely chopped chilies are good for heat.
- Spices- I use only coriander and garam masala powder for a balanced taste.
- Water- Used to make a batter.
- Oil- I used mustard oil for frying; you can use any neutral oil.
How to make corn pakora recipe
1. Take one cup of boiled kernels in a mixing bowl or a plate. If you don’t have boiled kernels, add raw sweet corn kernels to a pressure cooker with a cup of water and cook for two whistles on high heat, then turn off the flame. When the pressure drops, remove excess water and let the boiled kernels cool.
2. Now add sliced onion and green chilies to it.
3. Next, add 1/2 cup gram flour, 1 tsp coriander powder, 1/4 tsp garam masala, and 1 tsp of salt.
4. Add 1 to 2 tbsp of water and mix the ingredients well to make a thick batter.
5. Now heat oil in a kadai on high flame; when it gets heated, add small portions of the batter in that.
6. Fry them on both sides until golden and crunchy.
7. When they get that texture, remove them and place them on kitchen paper to remove excess oil. Repeat the same process with the remaining batter.
Serve these sweet corn fritters with green chutney or mango chutney for a fresh dip. Enjoy them with a cup of hot masala tea during monsoon season or pair them with tomato ketchup for a kid-friendly option.
Pro Tips
- Use fresh or well-drained frozen corn to prevent excess moisture in the batter.
- If you don’t have gram flour, you can use rice flour or corn flour.
- Make sure the batter consistency is thick; a runny batter absorbs more oil.
- Fry the pakoras on medium heat to prevent them from browning.
- Avoid overcrowding the pan while frying; fry them in small batches.
- For the best flavor, sprinkle some chaat masala after frying.
- For extra freshness, add chopped coriander leaves and grated ginger.
More pakora recipes to try:
Corn Pakora Recipe – Easy Tea-Time Snack
Ingredients
- 1 cup boiled corn kernels
- ½ cup gram flour (besan)
- 1 medium onion, thinly sliced
- 1 green chili, finely chopped
- 1 tsp coriander powder
- ¼ tsp garam masala
- 1 tsp salt
- 2 tbsp water as needed
- oil for frying
Instructions
- Take the boiled kernels in a mixing bowl.
- Add onion, chili, gram flour, coriander powder, garam masala, and salt.
- Sprinkle some water, mix well, and make the mixture.
- Heat oil in a kadai over high heat and drop the mixture portion into the heated oil.
- Fry them on both sides until golden and crispy.
- When they get that texture, remove them and place them on the kitchen paper.
- Then serve with chutney or tomato ketchup.
