Corn Pakoda- a popular crispy fried snack made with corn kernels , flour and spices
Corn Pakoda, also known as Makai na Bhajiya or sweet corn bhajiya is a popular Indian snack made with sweet corn kernels, gram flour, rice flour, fresh herbs, and aromatic spices. These crispy, golden fritters are especially popular during the monsoon season and make a delicious tea-time treat. Best of all, you can prepare them quickly using simple pantry ingredients.
Serve these crunchy corn pakodas hot with green mint-coriander chutney, mango chutney, tomato ketchup, or coconut chutney. Pair them with a hot cup of tea or coffee for the ultimate snack. They also make a wonderful accompaniment to comforting meals like khichdi, dal chawal, or curd rice.
Like all pakora’s, corn pakora’s taste best when served fresh and hot. However, you can enjoy the leftovers once they cool. To bring back their crispiness, reheat them in an air fryer or oven. Avoid reheating them in the microwave, as it makes the pakodas soft instead of crispy.
You can use fresh, frozen, or canned corn to make this recipe. If you’re using fresh corn, simply remove the kernels from the cob with a sharp knife. Both desi corn and American sweet corn work well.
I make the batter with gram flour (besan). For extra crispiness, I also add a little rice flour or corn flour, which gives the pakora’s a light, crunchy texture.
These pakodas are vegan and Gluten free , you can air fry these if want to avoid deep frying.
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Corn Pakoda | Makai Bhajiya
Corn Pakoda- a popular crispy fried snack made with corn kernels , flour and spices
Ingredients
- 3 Corn cobs
- 1 CUP Gram flour / Besan
- 1/4 cup Rice Flour / Chawal Ka Atta
- 3 Green Chilies / Hari Mirch
- 1 inch Ginger / Adrak
- 1/2 cup Fresh Coriander / Cilantro / Hara Dhaniya chopped
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/3 tsp Asafoetida / Hing powder
- 1 tsp Red Chilli powder / Laal mirch powder
- 1/4 tsp Turmeric Powder / Haldi Powder
- to taste Salt / Namak
- pinch Baking Soda
- few Curry Leaves / Kadi Patta chopped
- 1 tsp Chaat Masala to sprinkle
Instructions
- Peel the corn cobs and shave them using a sharp knife.
- If using tinned corn or frozen corn then drain and wash them well.
- In a bowl add 3/4 quantity of corn kernels and add the rest of corn in a vegetable chopper along with the chopped green chilies and ginger and grind to make a coarse paste.
- Now add all the crushed corn, gram flour, rice flour and all the spices in the bowl except the chaat masala
- Mix every thing well and then add little water at a time to make a smooth medium thick batter.
- You can add some gram flour if it is not binding properly.
- Heat oil in a deep pan and drop pakoras using a spoon or fingers, don't over crowd the pan.
- After 2-3 minutes when pakora become firm to touch then flip and turn the side and fry from both the sides till they turn golden and crisp.
- Drain on a paper napkin to absorb the excess oil
- Serve hot with mint chutney or ketchup , sprinkle some chaat masala on top while serving.
Notes
- instead of rice flour you can use corn flour
- you can also add some finely chopped capsicum in it.
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