Nothing complements a rainy evening quite like a plate of hot, crispy pakodas paired with a steaming cup of tea. While onion and potato fritters are classic favourites, why not give your monsoon snack
a delicious twist with crispy corn pakodas?
Made with sweet corn, gram flour, aromatic spices, and herbs, these crunchy fritters are easy to prepare and perfect for satisfying those rainy-day cravings.
Ingredients You’ll Need
- 2 cups sweet corn kernels
- 1/2 cup gram flour (besan)
- 3–4 tablespoons rice flour
- 1 small onion, finely chopped
- 2–3 green chillies, finely chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon chaat masala
- 1/4 teaspoon turmeric powder
- Salt to taste
- Fresh coriander leaves, chopped
- Oil for deep frying
How To Make Crispy Corn Pakodas
Step 1: Add the sweet corn kernels to a blender and pulse them once or twice. The goal is to lightly crush the kernels—not turn them into a smooth paste. This helps the mixture bind better while retaining the corn’s texture.
Step 2: Transfer the crushed corn to a large mixing bowl. Add the gram flour, rice flour, chopped onion, green chillies, ginger-garlic paste, coriander leaves, turmeric, red chilli powder, chaat masala, and salt.
Step 3: Mix everything well using your hands. Since sweet corn naturally contains moisture, you may need very little water. If required, add just 1–2 teaspoons to bring the mixture together. The batter should be thick rather than runny.
Step 4: Heat oil in a deep pan over medium heat. Once the oil is hot, carefully drop small portions of the batter into it using a spoon or your hands.
Fry the pakodas, turning them occasionally, until they are evenly cooked and turn golden brown and crispy on all sides.
Serve the freshly fried corn pakodas hot with green chutney, tomato ketchup, and a cup of ginger tea. Their crunchy texture and spicy flavour make them the perfect snack to enjoy while watching the rain.
