Best Corn Pakoda Recipe 465 Recipes

Corn Pakoda image

Provided by Dassana Amit

Categories Snacks

Time 45m

Number Of Ingredients 15

1.5 cups corn kernels (or two medium corn cobs)
1.5 cups gram flour ((besan))
2 to 3 spring onions with greens (or 1 medium sized onion, chopped)
1 green chili, (chopped)
½ inch ginger, (chopped)
¼ teaspoon red chili powder (or cayenne pepper or paprika)
¼ teaspoon turmeric powder ((ground turmeric))
¼ teaspoon Garam Masala
1 pinch asafoetida ((hing))
¼ teaspoon crushed black pepper (- optional)
¼ teaspoon fennel powder (- optional)
salt as required
½ cup water (or as required)
chaat masala as required for sprinkling on the pakoras
oil for deep or shallow frying

Steps:

Boil two medium corn cobs in a pressure cooker or in a pot.
Drain and let them cool. remove the corn kernels with a knife.
Should yield approx 1.5 cup corn kernels.
In a bowl, add corn kernels and 2 to 3 spring onions with their greens.
Next add ½ inch ginger (finely chopped) and 1 green chilli (finely chopped).
Add ¼ teaspoon red chili powder, ¼ teaspoon turmeric powder, ¼ teaspoon garam masala powder, 1 pinch asafoetida (hing), ¼ teaspoon crushed black pepper (optional), ¼ teaspoon fennel powder (optional) and salt as required. Mix well.
Now add 1.5 cups gram flour (besan). Add ½ cup water. mix very well. Make a smooth flowing batter of medium consistency.
Heat oil in a kadai or pan.
Drop spoonfuls of the batter in medium hot oil and fry the pakoda till golden and crisp.
Remove the fried corn fritters with a slotted spoon and drain them on paper towels to remove excess oil.
Serve them hot with green chutney, mango chutney or tomato sauce.
While serving, sprinkle some chaat masala on the corn pakodas.

Corn Pakoda Recipe - (4.6/5) image

Provided by shobhapink

Number Of Ingredients 11

2 cups fresh grated corn
5 tbsp gram flour
2 tsp green chilli finely chopped
1 tsp ginger paste
1 tbsp fresh coriander leaves chopped
1 tsp red chilli powder
1 tsp cumin seeds
1/2 tsp turmeric powder
A pinch of asafoetida
Oil to deep fry
Salt to taste

Steps:

1. Place the fresh grated corn in a large bowl. 2. Add gram flour, green chilli, ginger paste, coriander leaves, red chilli powder, turmeric powder, cumin seeds, asafoetida, salt & mix well. 3. Heat sufficient oil in a kadai. 4. Drop small portions of corn mixture & deep fry pakoras till golden brown on both sides. 5. Drain & place on an absorbent paper. 6. Serve hot with green chutney or sauce.

Corn pakoda image

Provided by Swasthi

Categories Snack

Time 25m

Number Of Ingredients 13

1 ½ cups Sweet corn (kernels)
1 tsp ginger garlic paste
½ tsp cumin (or jeera)
2 to 3 tbsps besan (/ gram flour / senaga pindi)
2 to 3 tbsp rice flour (or corn flour)
½ tsp garam masala
1 onion (small , thinly sliced)
2 green chilies
1 to 2 sprigs curry leaves (or mint or pudina)
Salt ( as needed)
1/8 tsp turmeric (or haldi)
½ tsp red chili powder
Oil ( for frying as needed)

Steps:

To make sweet corn pakoda, you can use corn on the cob or frozen corn.
If using corn on the cob, cook them until soft. Scrape off the corn from the cob with a knife. If using frozen corn, just rinse them and drain very well. Make sure there is no moisture.
Pulse them coarsely few times in a mixer jar or food processor. The mixture has to be coarse.
Transfer to a mixing bowl.
Add the rest of the ingredients except oil and mix. Adjust salt as needed.
Heat oil in a deep pan for frying.
Check if the oil is hot enough by dropping a small portion of the mixture. The dough has to rise without browning quickly.
Drop small portions of this mixture to the hot oil.
Fry until golden stirring often.
Drain them on kitchen tissues. Serve sweet corn pakoda hot or warm.