Crispy Corn Pakoda

Spicy fried corn pakoda under 20 minutes with ginger chai, best enjoyed in rainy weather.

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Hello HTS Community

Second in the snack series is the most loved snack in India, Pakode. Other than onion and potato, corn is also among the most loved items for making these scrumptious fritters. Fried corn fritters made with besan, corn, spices and herbs. Super easy and quick to make, these will land on your table within 20 minutes. Serve them with hot ginger tea (Indian Chai tastes best), green chutney and enjoy the evening chat.

This recipe makes a small batch, enough for one or two people to snack. Feel free to double, triple or multiply the recipe as much as you want. Pakode are always a crowd pleaser, and makes them even better, crunchy on outside and juicy in the center. You can use either the fresh corn off the cob, or frozen variety. If using the fresh ones, cut then in two layers, so as to break the kernel. Just make sure if the kernels are intact, give them a quick blitz in the mixer, else they will pop in the oil, and we do not want any injury.

If you like this recipe, you would also want to try my Rajma Rice, Chainsoo– Urad Dal and Spicy Garlic Chutney.

Ingredients you will need:

• Corn kernels- 1 cup (fresh or frozen)
• Chopped Onion- 1/4 cup
• Besan (Gram flour)- 1/4 cup
• Rice flour- 2 tablespoons
• Coriander- 2 tablespoon chopped
• Green chilies- 1 chopped
• Garlic- 1 clove chopped
• Ginger- 1/2 inch chopped
• Garam masala- 1/2 teaspoon
• Turmeric- 1/4 teaspoon
• Salt- to taste
• Oil- for deep frying
• Heeng (Asafotida)- a pinch (optional)
• Chaat masala- optional for sprinkling on top

Steps to make Corn pakoda:

• Boil the corn in hot water for a minute and drain the water, let it come to room temperature. Grind these corn kernels in a mixer on pulse for a second, just so that these pieces breakdown a little.
• Heat oil in a kadhai or a pan for deep frying.
• Meanwhile, in a mixing bowl, add all the ingredients, except for oil and chaat masala. Mix them into a thick paste, use water if required.
• Drop batter with spoon in medium hot oil and fry till the pakoda is golden and crisp. Sprinkle chaat masala and serve with green chutney and hot ginger chai.