Corn pakora: Irresistibly crunchy, spiced fritters with tender sweet corn – an Indian street food classic. These golden bites are perfect for rainy days, paired with green chutney and a hot cup of chai. Quick to make and always a crowd-pleaser.
In a large bowl, mix together the corn kernels, chopped onion, green chillies, curry leaves, besan, rice flour, red chilli powder, turmeric, cumin seeds, chaat masala, ginger-garlic paste and salt. Using your hands, squeeze the mixture well to slightly mash the corn. The mixture should be thick and hold together when shaped.
Description - Step 2
Shape the pakodas
Dampen your hands with a little water. Take a small portion of the corn mixture and shape it into a rough patty about 5 cm in diameter. Place on a plate and repeat with the remaining mixture. Alternatively, you can use your fingers or a spoon to drop small, uneven portions of the batter directly into the oil for more crispy textures.
Description - Step 3
Fry the pakodas
Heat oil for deep frying in a kadai or wok on medium flame. When hot, carefully slide in the shaped pakodas in batches, making sure not to overcrowd the pan. Fry on medium-low heat, stirring occasionally, until the pakodas are crisp and golden brown all over, about 4-5 minutes per batch. Drain on paper towels.
Description - Step 4
Serve hot
Serve these corn fritters immediately while still hot and crispy, with ketchup or green chutney on the side for dipping. Sprinkle with a little extra chaat masala if you like.
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