Corn Pakora Recipe – Easy Indian Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Corn Pakora Recipe – Easy Indian Street Food Snack

Hello friends! If you’re anything like me, the monsoon season (or even just a gloomy afternoon!) calls for something warm, crispy, and utterly delicious. And honestly, is there anything more satisfying than a plate of freshly made pakoras with a steaming cup of chai? Today, I’m sharing my go-to recipe for Corn Pakora – a super easy, incredibly flavorful snack that’s a total crowd-pleaser. I first made these when I was craving something comforting, and they’ve been a family favorite ever since!

Why You’ll Love This Recipe

This Corn Pakora recipe is a winner for so many reasons. It’s quick – ready in under 40 minutes! It uses simple ingredients you probably already have in your pantry. And most importantly, it delivers that perfect crispy-on-the-outside, soft-on-the-inside texture that makes pakoras so addictive. Plus, it’s a fantastic way to use up leftover or frozen corn.

Ingredients

Here’s what you’ll need to make these delightful Corn Pakoras:

• 3 cups corn kernels (about 300g) – fresh is best, but frozen works great too!
• 1 medium onion, finely chopped
• 3 green chilies, finely chopped (adjust to your spice preference!)
• 1.5 inch piece of ginger, minced
• 3 tablespoons fresh coriander leaves, chopped
• Salt to taste
• 3 tablespoons besan (chickpea flour) – about 45g
• 1 tablespoon rice flour – about 8g
• 1 tablespoon cornflour – about 8g
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! Using fresh corn really makes a difference – the sweetness is amazing. But don’t worry if you only have frozen; just thaw it completely and pat it dry.

Besan is the star here, giving the pakoras their lovely texture. Rice flour and cornflour help create extra crispiness. Feel free to adjust the amount of green chilies depending on how much heat you like. Some people in my family like it really spicy, so I often add an extra chili or two for them! Also, spice levels vary hugely across India – some regions prefer a milder flavor, while others go all out.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat oil for deep frying in a heavy-bottomed pan over medium heat. You want enough oil so the pakoras can float comfortably.
2. In a mixing bowl, combine the coarsely ground corn, chopped onion, minced green chilies, ginger, coriander leaves, and salt. Mix well – get everything nicely combined.
3. Now, add the besan, rice flour, and cornflour to the mixture. This is where it gets a little different than some pakora recipes. We’re not adding water! The moisture from the corn will bind everything together. Combine thoroughly until you have a slightly coarse mixture.
4. To test if the oil is ready, drop a tiny bit of the batter into the hot oil. It should sizzle and rise to the surface immediately. If it doesn’t, wait a little longer.
5. Shape the mixture into small balls or patties – about 1-inch in diameter. Gently drop them into the hot oil in batches, being careful not to overcrowd the pan.
6. Fry for 3-4 minutes, turning occasionally, until they’re golden brown and crispy.
7. Remove the pakoras with a slotted spoon and drain them on paper towels to remove any excess oil.

Expert Tips

• Don’t overcrowd the pan! Frying in batches ensures the oil temperature stays consistent, resulting in crispier pakoras.
• Make sure the oil is hot enough before adding the batter. Otherwise, the pakoras will absorb too much oil.
• For extra flavor, you can add a pinch of turmeric powder or red chili powder to the batter.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your oil is plant-based.
• Gluten-Free Adaptation: Substitute the besan with a gluten-free chickpea flour blend. You might need to adjust the amount of flour slightly to get the right consistency.
• Spice Level: Adjust the number of green chilies to control the heat. For a milder version, remove the seeds from the chilies. For a fiery kick, add a pinch of cayenne pepper!
• Monsoon/Rainy Day Special: My grandmother always added a sprinkle of chaat masala to the batter during the monsoon season – it’s so comforting and flavorful!

Serving Suggestions

Serve these Corn Pakoras hot, hot, hot! They’re amazing with ketchup, mint chutney, or tamarind chutney. But honestly, they’re just as good on their own with a cup of masala chai. They’re perfect as an evening snack, appetizer, or even a side dish with your meal.

Storage Instructions

These are best enjoyed fresh, but if you have any leftovers, you can store them in an airtight container at room temperature for up to a day. They will lose some of their crispiness, but you can reheat them in a preheated oven or air fryer to restore some of the crunch.

FAQs

Let’s answer some common questions:

• What is the best type of corn to use for pakoras? Fresh, sweet corn is ideal, but frozen corn works perfectly well too.
• Can I make the batter ahead of time? You can prepare the dry ingredients ahead of time, but it’s best to add the corn and mix everything just before frying for the best texture.
• How do I prevent the pakoras from absorbing too much oil? Make sure the oil is hot enough and don’t overcrowd the pan.
• What chutneys pair best with corn pakoras? Mint chutney, tamarind chutney, and even a simple tomato ketchup are all great options.
• Can I bake these instead of frying? While frying gives the best results, you can try baking them at 200°C (390°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy, but still tasty!

Enjoy these Corn Pakoras, and let me know what you think! Happy cooking!