Corn Pakoda

Corn Pakoda
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Pick a pakoda that is just out from the frypan, break it apart and the steam that comes out from it cannot resist anyone to put a piece of it in the mouth right away and enjoy its rough and crunchy outer layer along with the spongy soft inner layer.

corn pakoda

Corn Pakoda

Priyangi Pujara
Pakoda is called fritters in English. It is one of the street foods in India. All Indians, especially the Gujaratis love pakodas. Monsoon and winter are the two seasons when any Gujarati has strong cravings for pakoda. Many Gujaratis like my dad literally follow the aroma of frying pakodas in the streets of any city and at any railway stations. I laughed hard at my dad's statement on our way from the airport to home when he first visited us here in Malawi (Africa), " I never noticed any Pakoda center on our way?!"
Pakodas are made in many different forms, either by dipping different veg slices in chana flour batter and then frying them or by combining chopped veggies in the batter and then dropping a portion of batter in oil to fry. Our corn pakodas are of the second type.
When steaming hot pakodas are combined with onion slices and fried chillies, you are bound to experience the joy of heaven on the earth.
Total Time 30 mins
Course Appetizer
Cuisine Indian, Indian street food
Servings 3 people


  • 3 pieces fresh American corn (also called sweet corn)
  • 1 inch ginger
  • 8-10 pieces green chillies (adjust according your taste
  • 3/4 cup chana flour (also called chick pea flour)
  • 2 tbsp corn flour (corn starch)
  • salt as per your taste
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp lemon juice
  • 1 cup coriendar leaves
  • 2 medium size onions sliced
  • 1 tbsp coriendar seeds
  • 1/2 tsp asafoetida powder
  • 1 tsp black pepper


  • Combine coriander seeds and black pepper and pound them coarsely in a mortar. Deseed the corn. Keep aside around 1/2 a cup of corn cornels and combine the rest with 4 green chillies in a mixer jar. Grind them coarsely. Take out the paste in a bowl. Add Coriander seeds and black pepper, grated ginger, chopped green chillies, chopped coriander leaves, turmeric powder, asafoetida, red chilli powder, salt, corn cornels and onion slices.
  • Add chana flour and corn flour. Mix everything well with your hand.
  • Heat oil in a kadhai on medium to high flame. Drop dumplings in oil when it is moderately hot.
  • Fry them while constantly stirring till they turn little dark brown. Remove from oil and drain out access oil.
  • Serve hot with fried green chillies and onion slices.
    corn pakoda


oil for frying must be moderately hot. Too hot oil will brown pakoda too quickly leaving the inside of it uncooked whereas less hot oil will make pakodas chewy and oily.
How to test the right temperature of oil for frying ?
Add a little drop from the batter in hot oil. It should go down till the bottom of the pan and sizzle up after 2 seconds. That’s the perfect temperature.
Keyword american corn, bhajiya, corn fritters, corn pakoda, fritters, Indian savory, pakoda, sweet corn

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