Corn pakoda recipe - deep fried fritters made from sweet corns, besan and yogurt. Good to enjoy on rainy days.
For making corn pakoda, I have used american sweet corns. But you can use Indian desi corn aka makai or bhutta. You can also use canned corn kernels. I bought a whole bunch of corns from Costco. I usually like to have plain boiled corn. But two days ago, it was raining and hubby demanded for corn pakodas. It is ok to indulge once in a while.
This recipe is my mom’s recipe. These corn pakoda are slightly different than other pakoras I make. Yogurt is added in the batter. It makes very soft and fluffy pakoda. The texture is not crispy like onion pakoda or rice pakoda.
If you are Jain then skip the ginger in the recipe.
Check out other corn recipes
Corn vada // Corn spinach sandwich // Buttered corn // Sweet corn bhel
Step By Step Photo Instructions:
1) Grate the corn or coarsely ground in food processor. I have kept 2 tablespoons of corn kernels whole and added to the pakoda. Just for the some texture. You can skip that.
2) Add ginger paste, chopped green chili, coriander leaves and coconut. Mix well.
3) Add yogurt.
4) Mix till everything is incorporated well.
5) Add salt, sugar, turmeric powder and ½ cup of besan.
6) Stir well. If the batter is too thin then add little more besan. The consistency of the batter should be medium (not too thin, not too thick).
7) Heat the oil in a pan on medium heat for deep frying. Once hot drop few pakodas at a time using your hand or two spoons.
8) After some time move them around for even browning.
9) Fry till it is golden brown from both the sides.
10) Remove it to a paper towel lined plate using slotted spoon.
Serve pakoda hot or warm. I love to enjoy it on rainy days.
Serving suggestion: Serve this pakoda with coriander chutney or mint chutney or ketchup. It can be served along with hot cup of tea or coffee.
Did you try this corn pakoda recipe? I’d love to hear about it! Leave a review in the comment section below.
Corn Pakoda
Ingredients
- ¾ cup Sweet corn kernels grated or coarsely ground
- 1 Green chili chopped finely
- 1 teaspoon Ginger paste or freshly grated or crushed
- 2 tablespoons Cilantro or coriander leaves
- 1-2 tablespoon Desiccated coconut
- ¼ cup Plain yogurt
- ¼ teaspoon Turmeric powder
- ½ teaspoon Sugar
- Salt to taste
- ½ to ⅔ cup Besan (gram flour)
Instructions
- Grate the corn or coarsely ground in food processor. I have kept 2 tablespoons of corn kernels whole and added to the pakoda.
- Add ginger paste, chopped green chili, coriander leaves and coconut. Mix well.
- Add yogurt. Mix till everything is incorporated well.
- Add salt, sugar, turmeric powder and ½ cup of besan. Stir well. If the batter is too thin then add little more besan. The consistency of the batter should be medium.
- Heat the oil in a pan on medium heat for deep frying.
- Once hot drop few pakodas at a time using your hand or two spoons.
- After some time move them around for even browning.
- Fry till it is golden brown from both the sides.
- Remove it to a paper towel lined plate using slotted spoon.
Sadia Sayed
Hi kanan
I love all your recipes. Every single recipe I tried here has turned out 100% perfect .. You have got all the ingredients down to an exact science.
I think I made a mistake with the measurements or maybe it was something else but the corn pakodas just disintegrated in the oil. Even after adding besan it just wasn't working out. Then my sister suggested adding some makai ka atta / polenta and that just stopped the pakodas breaking up. They turned out excellent. Thank you very much
Kanan
Happy to know that all the recipes turned out good except this one.
I have checked the measurements in my notes and they are right.
Looks like your corn has more moisture than mine which requires more flour as a binding.