corn pakora recipe | corn pakoda | sweet corn pakoda | corn bhajiya
by Tarla Dalal
Added to 467 cookbooks
This recipe has been viewed 267193 times
corn pakora recipe | corn pakoda | sweet corn pakoda | corn bhajiya | with 13 amazing images.
corn pakora are crispy, deep-fried Indian sweet corn fritters that can be relished for breakfast, evening snack or even along with meals.
corn pakora, apart from being irresistibly tasty, are also easy to make as they use minimal, readily-available ingredients, and a simple procedure. corn pakora are made from sweet corn kernels, coriander, green chilli paste and rice flour.
The combination of grated and whole sweet corn kernels with rice flour results in a perfect texture, while green chillies impart a mild but noticeable sharpness to corn pakora that is essential to balance the semi sweet taste of sweet corn.
Notes on corn pakoda. 1. Add the rice flour. They not only bind together all the ingredients but also make the corn pakoda crunchy on frying. If rice flour is not available, then add corn flour, besan or refined flour. 2. Deep-fry corn pakoda on a high flame till they turn golden brown in colour and crispy from all the sides.
corn pakoda, a perfect snack to have garma garam with a hot cup of Masala Chai!
Learn to make corn pakora recipe | corn pakoda | sweet corn pakoda | corn bhajiya | with step by step photos and video below.
For corn pakodas- To make corn pakodas, combine all the ingredients in a bowl and mix well.
- Heat the oil in a deep kadhai, drop a little mixture and deep-fry 8 to 10 at a time on a high flame till they turn golden brown in colour from all the sides.
- Repeat step 2 to make more pakodas.
- Serve the corn pakodas immediately with green chutney and tomato ketchup.
Corn Pakodas Video by Tarla Dalal's Team
Corn Pakodas, Corn Pakora Snack Recipe recipe with step by step photos
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Pakoda or bhajiya are crispy, deep-fried fritters that can be relished for
breakfast,
evening snack or even along with meals. The most commonly used flour is besan but, the addition of rice flour, corn flour or refined flour adds a crispy texture to the fried pakora. You can make use of any vegetable or even bread or fruit to make fried pakoras. The fried bhajiya can be eaten as it is with
sweet chutney or
green chutney along with a cup of chai. You can even stuff them between pav and make a wholesome snack. If you like
Corn Pakora (Corn Pakoda, Corn Bhajiya) then below are some of my favorite pakora recipes:
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To make Corn Pakora (Corn Pakoda, Corn Bhajiya), first clean and remove the husk from 2 corn kobs.
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Grate a corn kob using a grater.
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For preparing the mixture of corn pakoda in a deep bowl.
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Add sweet corn kernles. The whole makai ke dane will provide a nice crunch and mouthfeel to the fried sweet corn pakoda.
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Add the finely chopped coriander. Finely chopped onions, curry leaves, ginger, dry spices can also be added to the corn bhajiya mixture.
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Also, add green chilli paste. Alternatively, you can chop them finely and add.
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Add the rice flour. They not only bind together all the ingredients but also make the corn pakoda crunchy on frying. If rice flour is not available, then add corn flour, besan or refined flour.
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Add the salt.
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Mix well and our mixture to fry crispy corn fritters is now ready!
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Heat the oil in a deep kadhai. To check if the oil is hot or not, drop a little mixture and if it comes up easily and you see small sizzling bubbles then the oil is ready to fry the corn pakoda.
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Slide 6 to 8 Corn Pakora (Corn Pakoda, Corn Bhajiya) carefully in the oil. Deep-fry on a high flame till they turn golden brown in colour and crispy from all the sides.
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Drain the excess oil from corn bhajia and remove them on a plate lined with absorbent paper.
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Repeat step 10 to 12 and make more Corn Pakora (Corn Pakoda, Corn Bhajiya).
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Serve the Corn Pakora (Corn Pakoda, Corn Bhajiya) immediately with green chutney and tomato ketchup. You can enjoy them as an evening snack.
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Paneer Pakoda, Bread Pakoda, Gobi Pakora are some other bhajiya/pakoda recipes that you can enjoy in monsoon season with a cup of masala chai.
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Add the rice flour. They not only bind together all the ingredients but also make the corn pakoda crunchy on frying. If rice flour is not available, then add corn flour, besan or refined flour.
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Deep-fry corn pakoda on a high flame till they turn golden brown in colour and crispy from all the sides.
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Accompaniments
Nutrient values (Abbrv) per pakoda
| Energy | 24 cal |
| Protein | 0.4 g |
| Carbohydrates | 2.4 g |
| Fiber | 0.3 g |
| Fat | 1.6 g |
| Cholesterol | 0 mg |
| Sodium | 0.8 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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