Sweet Corn Pakora Recipe – Crispy Indian Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Sweet Corn Pakora Recipe – Crispy Indian Street Food Snack

Hello friends! If you’re anything like me, you absolutely love a good monsoon snack. And honestly, who can resist a crispy, golden pakora? Today, I’m sharing my go-to recipe for Sweet Corn Pakora – it’s seriously addictive and surprisingly easy to make. I first made this when my sister was visiting, and it was an instant hit! It’s become a regular request ever since.

Why You’ll Love This Recipe

This Sweet Corn Pakora recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s incredibly flavorful, with a lovely balance of sweet corn and spicy seasonings. Plus, it’s a fantastic way to use up leftover boiled corn. But most of all, it’s just pure comfort food. It’s the kind of snack that instantly brightens your day.

Ingredients

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

• 2 cups sweet corn kernels (about 300g)
• 1 medium onion, thinly sliced (about 150g)
• 1 cup besan (gram flour) (about 120g)
• 2 tbsp rice flour (about 15g)
• 1 tsp turmeric powder (about 5g)
• 1 tsp Kashmiri red chilli powder (about 5g)
• 1 tsp ginger garlic paste (about 8g)
• 1 tsp chaat masala (about 5g)
• A pinch of hing (asafoetida) (about 1/4 tsp)
• A few curry leaves (about 8-10)
• 1 tsp salt (about 6g)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec!

• Kashmiri Red Chilli Powder: Don’t skip this if you can help it! It gives the pakoras that beautiful vibrant red colour without making them overly spicy. It’s all about the colour, really.
• Besan (Gram Flour): This is the star of the show when it comes to binding. It gives the pakoras their lovely texture. You can find it in most Indian grocery stores.
• Regional Popularity: Pakoras, in general, are a beloved street food all over India, but sweet corn pakora is particularly popular in North India, especially during the monsoon season. Every family has their own little twist on the recipe!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large mixing bowl, combine the boiled sweet corn kernels and the thinly sliced onion.
2. Now, this is where a little elbow grease comes in. Mash the corn and onion mixture really well. You want to release some of the moisture. I usually do this with a potato masher, but you can also pulse it briefly in a mixer – just be careful not to overdo it!
3. Add the besan, rice flour, turmeric, Kashmiri red chilli powder, chaat masala, ginger garlic paste, hing, curry leaves, and salt to the bowl.
4. Mix everything together really well… but without adding any water! The moisture from the corn and onion should be enough.
5. Check the consistency. You want a thick, moldable dough. If it’s too wet, add a little more besan, a tablespoon at a time.
6. Heat oil in a kadhai (or a deep frying pan) over medium heat. You want the oil hot enough to fry, but not so hot that the pakoras burn.
7. Gently drop small portions of the mixture into the hot oil. Don’t overcrowd the pan!
8. Fry for about 10-15 minutes, stirring occasionally, until the pakoras are golden brown and crispy.
9. Remove the pakoras from the oil and drain them on paper towels.

Serve immediately!

Expert Tips

• Oil Temperature: Maintaining the right oil temperature is key. If the oil isn’t hot enough, the pakoras will absorb too much oil and become soggy.
• Don’t Overmix: Overmixing the batter can make the pakoras tough. Mix just until everything is combined.
• Small Batches: Frying in small batches ensures even cooking and keeps the oil temperature consistent.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: Substitute the besan with a gluten-free flour blend. Buckwheat flour works really well.
• Spice Level Adjustment: Adjust the amount of Kashmiri red chilli powder to your liking. You can also add a pinch of cayenne pepper for extra heat. My friend, Priya, loves to add a chopped green chilli for a real kick!
• Monsoon Season Special: Add a sprinkle of finely chopped coriander leaves to the batter for a fresh, monsoon-y flavour.

Serving Suggestions

These Sweet Corn Pakoras are best enjoyed hot and fresh! They’re amazing with:

• Green chutney (my personal favourite!)
• Tomato ketchup
• A cup of hot chai (tea)

Storage Instructions

Honestly, these are best eaten immediately. But if you have leftovers, you can store them in an airtight container at room temperature for a day. They will lose some of their crispness, though. Reheating in a preheated oven or air fryer can help restore some of the crunch.

FAQs

Let’s answer some common questions:

• What type of oil is best for frying pakoras? Peanut oil or vegetable oil are both good choices. They have a high smoke point and a neutral flavour.
• Can I make the batter ahead of time? You can, but the pakoras will be best if you fry them immediately after making the batter. If you do make it ahead, store it in the fridge and add a tablespoon or two of water before frying.
• How do I get the pakoras extra crispy? Make sure the oil is hot enough and don’t overcrowd the pan. Also, adding a little rice flour to the batter helps with crispness.
• What is hing and can I skip it? Hing (asafoetida) has a unique pungent flavour that adds depth to the pakoras. You can skip it if you don’t have it, but it does make a difference.
• Can I air fry these instead of deep frying? Yes! Preheat your air fryer to 180°C (350°F) and spray the pakoras lightly with oil. Air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.