Corn Pakora, also called crispy corn fritters, is a popular Indian street food and teatime snack. Sweet corn kernels are combined with chickpea flour and aromatic spices, then deep-fried to golden perfection.

These fritters are crispy on the outside and soft inside, offering a perfect bite of flavor and texture. Corn pakoras are loved for their balance of sweetness from corn and spiciness from spices, making them a must-try appetizer or snack. Easy to make at home, they bring the authentic taste of Indian street food to your kitchen.

Why I Love This Recipe

I adore corn pakora because of its crispy texture, sweet and spicy flavor combination, and quick preparation. Each bite has a perfect crunch followed by the soft sweetness of corn, creating a snack that’s both comforting and exciting.

It’s an ideal snack with chai, perfect for entertaining or simply indulging at home.

Why It’s a Must-Try Dish

• Sweet and crunchy, incredibly addictive
• Customizable spice levels
• Perfect as an appetizer, snack, or party finger food
• Quick to prepare, ready in under 30 minutes
• Authentic Indian street food experience

Recipe Details

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Calories: ~200 kcal per serving
• Course: Snack / Appetizer
• Cuisine: Indian

Ingredients

For Corn Pakora:

• 1 1/2 cups sweet corn kernels (fresh, canned, or frozen)
• 1 cup chickpea flour (besan)
• 2 tablespoons rice flour (optional, for extra crispiness)
• 1-2 green chilies, finely chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 2 tablespoons fresh coriander, chopped
• Salt, to taste
• Water, as needed
• Oil, for deep frying

Optional Dipping Sauces:

• Mint-coriander chutney
• Tamarind chutney

Cooking Directions

Step 1: Prepare the Corn Mixture

1. If using frozen corn, blanch in hot water for 2–3 minutes and drain.
2. In a mixing bowl, combine corn kernels, green chilies, coriander, cumin seeds, turmeric, chili powder, garam masala, and salt.
3. Add chickpea flour and rice flour to the mixture.

Step 2: Make the Batter

1. Add water gradually, a tablespoon at a time, just enough to bind the mixture into a thick, sticky batter.
2. The batter should hold together but not be too runny.

Step 3: Fry the Pakoras

1. Heat oil in a deep pan or skillet over medium-high heat.
2. Drop small spoonfuls of the batter into the hot oil.
3. Fry until golden brown and crispy, about 3–4 minutes per side.
4. Remove with a slotted spoon and drain on paper towels.

Step-by-Step Summary

1. Mix corn with spices and flours.
2. Add water to form a thick batter.
3. Heat oil and fry portions until golden and crispy.
4. Drain excess oil and serve immediately.

How to Serve

• Serve hot with mint-coriander or tamarind chutney.
• Great as a tea-time snack, appetizer, or finger food for parties.
• Garnish with fresh coriander for extra aroma and color.

Recipe Tips

• Use fresh corn kernels for the best flavor.
• Add rice flour for a crunchier texture.
• Fry at medium-high heat for crispy pakoras without sogginess.
• Don’t overcrowd the pan; fry in batches for even cooking.
• Adjust spices to your taste.

Variations

1. Cheese Corn Pakora: Add shredded cheese to the batter for a cheesy twist.
2. Vegetable Corn Pakora: Mix in finely chopped carrots, capsicum, or onions.
3. Spicy Corn Pakora: Increase green chilies or chili powder for extra heat.
4. Baked Version: Brush with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway.

Freezing and Storage

Refrigeration

• Cooked pakoras can be stored in an airtight container at room temperature for up to 4 hours.

Freezing

• Not ideal once fried, as they lose crispiness.
• The uncooked corn mixture can be stored in the fridge for up to 1 day before frying.

Special Equipment Needed

• Deep frying pan or kadai
• Slotted spoon
• Mixing bowl
• Paper towels

FAQ

Q: Can I make corn pakora gluten-free?
A: Yes, using chickpea flour and rice flour, they are naturally gluten-free.

Q: How do I keep pakoras crispy?
A: Fry at medium-high heat and serve immediately. Avoid covering tightly to prevent sogginess.

Q: Can I bake corn pakoras?
A: Yes, brush with oil and bake at 400°F (200°C) until golden, but they won’t be as crispy as fried ones.

Q: Can I prepare the batter in advance?
A: Yes, but fry just before serving for the best crispiness.

Conclusion

Corn Pakora is a crispy, flavorful, and irresistible snack loved by all ages. Sweet corn, aromatic spices, and a crunchy exterior make it a perfect teatime treat or appetizer. Easy to prepare and highly versatile, corn pakoras bring authentic Indian street food to your home kitchen.