Corn Pakora Recipe – Crispy Indian Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Corn Pakora Recipe – Crispy Indian Street Food Snack

Hello friends! If you’re anything like me, the monsoon season (or really, any season!) calls for a steaming plate of crispy, golden pakoras. And today, we’re making a special one – Corn Pakora! This recipe is a family favorite, and I’m so excited to share it with you. It’s the perfect blend of sweet corn and spicy, savory goodness. Trust me, once you try these, you’ll be hooked!

Why You’ll Love This Recipe

These aren’t just any pakoras. The sweetness of the corn beautifully balances the spices, making them incredibly addictive. They’re wonderfully crunchy on the outside and soft on the inside. Plus, they’re surprisingly easy to make, even if you’re new to Indian cooking. Honestly, they disappear fast whenever I make them!

Ingredients

Here’s what you’ll need to whip up a batch of these delightful corn pakoras:

• 1.5 cups corn kernels (about 3-4 ears of corn)
• 1.5 cups gram flour (besan)
• 2-3 spring onions with greens, finely chopped
• 1 green chili, finely chopped (adjust to your spice preference!)
• 1 inch ginger, grated
• 0.25 teaspoon red chili powder
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon garam masala
• 1 pinch asafoetida (hing)
• 0.25 teaspoon crushed black pepper
• 0.25 teaspoon fennel powder
• 0.5 cup water (plus more if needed)
• Salt to taste
• Oil for frying

Ingredient Notes

Let’s talk ingredients for a sec!

• Besan (Gram Flour): This is the star of the show! It gives the pakoras their signature crispy texture. Make sure yours is fresh for the best results.
• Asafoetida (Hing): Don’t skip this! It adds a lovely savory depth. A little goes a long way, though. If you’re not familiar with it, it has a pungent smell in the jar, but it mellows out beautifully when cooked.
• Spice Levels: Indian cooking is all about personal preference. My family likes a good kick, so I usually add a bit more chili powder. Feel free to adjust the amount of green chili and red chili powder to suit your taste. Some regions in India prefer a more subtle spice blend, focusing on the warmth of the garam masala and fennel.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, you’ll need to get those corn kernels off the cob. You can boil the corn cobs in a pressure cooker or a pan until tender. Once cooled, carefully remove the kernels.
2. In a large mixing bowl, combine the corn kernels, chopped spring onions, grated ginger, and green chili.
3. Now, add all the spices – red chili powder, turmeric powder, garam masala, asafoetida, black pepper, and fennel powder – along with salt. Mix well to ensure everything is nicely coated.
4. Gradually add the gram flour, mixing it in with the corn mixture. Then, slowly pour in the water, bit by bit, while mixing continuously. You want to achieve a medium-consistency batter – not too thick, not too runny. It should coat the back of a spoon.
5. Heat oil in a kadai (or a deep frying pan) over medium heat. To test if the oil is ready, drop a tiny bit of batter into it. If it sizzles and floats, you’re good to go!
6. Carefully drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan.
7. Fry the pakoras until they turn golden brown and crispy, flipping them occasionally for even cooking. This usually takes about 3-4 minutes.
8. Remove the pakoras from the oil and drain them on paper towels to remove any excess oil.
9. Sprinkle a little chaat masala over the hot pakoras for an extra burst of flavor.

Expert Tips

• Don’t overmix the batter! Overmixing can develop the gluten in the besan, making the pakoras tough.
• Make sure the oil is hot enough before frying. If the oil isn’t hot enough, the pakoras will absorb too much oil and become soggy.
• Fry in batches to maintain the oil temperature.

Variations

• Potato Corn Pakora: Add about ½ cup of grated potato to the batter for extra heartiness. My grandma always made these!
• Onion Corn Pakora: Add ½ cup of finely chopped onions along with the spring onions.
• Cheese Corn Pakora: A little grated cheese (about ¼ cup) adds a lovely cheesy pull. My kids love this version.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use for frying is plant-based.

Gluten-Free Adaptation

While besan is gluten-free, cross-contamination can occur. If you have a severe gluten allergy, ensure your besan is certified gluten-free.

Spice Level Adjustment

• Mild: Reduce or omit the green chili and red chili powder.
• Medium: Use the recipe as written.
• Hot: Add an extra pinch of red chili powder or a finely chopped serrano pepper.

Festival Adaptations

These pakoras are perfect for Diwali, the festival of lights, or as a comforting snack during the monsoon season. They’re also a hit at any get-together!

Serving Suggestions

Serve these corn pakoras hot with your favorite chutney! Mint chutney is a classic pairing, but tomato ketchup or sweet tamarind chutney also work beautifully. A cup of hot chai on the side? Perfection!

Storage Instructions

These pakoras are best enjoyed fresh. However, 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 crispness, but you can reheat them in a preheated oven or air fryer to restore some of the crunch.

FAQs

What is the best way to get the corn kernels off the cob?

Boiling the corn first makes it much easier! Hold the cob upright and use a sharp knife to slice downwards, removing the kernels in rows.

Can I make the batter ahead of time?

You can prepare the batter up to an hour in advance, but it’s best to fry them immediately before serving for maximum crispness.

What oil is best for frying pakoras?

Vegetable oil, canola oil, or peanut oil are all good choices.

How can I make these pakoras extra crispy?

Make sure the oil is hot enough and don’t overcrowd the pan. Also, adding a pinch of rice flour to the batter can help with crispness.

Can I bake these pakoras instead of frying?

While frying gives the best results, you can try baking them. Preheat your oven to 200°C (390°F). Place the pakoras on a baking sheet lined with parchment paper and bake for 15-20 minutes, flipping halfway through. They won’t be as crispy as fried pakoras, but they’ll still be delicious!