Corn Vada

Serves 2

20 mins

60 Kcal

Corn Vada is also known as a crispy, savoury delight from Indian cuisine, combining corn's sweet and earthy flavour with a crispy golden exterior and soft, flavorful interior. Its beautiful combination of textures makes it very popular for a snack at tea time, festive gatherings, or street food. Corn Vada is comfort food at its best - light crunch from the outside and soft, subtly sweet filling inside. Composed mainly of fresh corn kernels, the natural sweetness of the corn is combined with an assortment of spices such as cumin, coriander, ginger, and green chillies, which give the vada the right amount of zing to balance out the sweetness of the corn. The chopped onions and cilantro offer extra texture and flavour to the bites. Moreover, fresh or canned corn kernels are mixed with a light batter made from chickpea (besan) or rice flour, giving the vada its crispy golden effect when deep-fried. Corn Vada is unique in its diversity. Although made mainly with corn, some variations add other ingredients like potatoes or cheese to the filling for a more enhanced flavour. The spiced batter wraps around the corn mixture to offer a crunchy bite every time. Typically, it is served with mint chutney or tamarind sauce, complementing its savoury and spicy profile. Corn Vada is the best for those who want a crunching sensation and bursting of flavours.

Ingredients required for Corn Vada

1 cup corn kernels
1 cup rice flakes
2 tbsp rice flour
2 green chilli
1 inch ginger
1 medium onion
2 tbsp coriander leaves
Oil
Salt
1 pinch hing

Cooking steps for Corn Vada

1
Let's whip up some crispy, golden Corn Vadas that are about to give your snack game a major glow-up.
2
Start this recipe of corn vada, grab your squad of ingredients: rice flakes (poha), green chillies, ginger, onions, coriander leaves, hing (asafoetida), salt, and oil for frying—freshness is non-negotiable here, people.
3
Start by grinding green chillies and ginger into a paste super smooth.
4
Now, blitz the rice flakes into a fine, rava-like powder—this is the secret weapon for that iconic corn vada crunch.
5
Mix the poha powder with the green chilli-ginger paste, toss in some finely chopped onion, a sprinkle of hing, salt, and a generous handful of coriander.
6
Stir it all up, adding just enough water to make a sticky, pliable batter.
7
Pro tip: Sprinkle in more poha powder or rice flour to balance the vibes.
8
Now, wet your hands, scoop up some dough, and shape it into mini flattened discs—consistency is key, folks.
9
Heat some oil in a kadai till it's sizzling like a Friday night dance floor.
10
Test it with a little batter drop; if it rises with a sizzle, you're good to go.
11
Gently slide the vadas in—don't overcrowd the pan, this isn't rush hour traffic.
12
Fry till they're rocking a golden-brown tan, flipping occasionally.
13
Let them chill on a paper towel to ditch the excess oil.
14
Serve these crispy marvels hot with coconut chutney, mint chutney, or even ketchup if you're feeling basic.
15
Perfect for tea-time flexes or party starters, this corn vada recipe is everything!

Shop Ingredients

Rice Flour (2 Tbsp)

Onion (1 medium)

Ginger (1 inch)

Salt

113

105

107

125

Rice Flakes (1 cup)

Hing (1 pinch)

182

112

110

205

Corn Kernels (1 cup)

Green Chilli (2)

Oil

170

147

148

167

151

150

732

150

187

332

Coriander Leaves (2 Tbsp)

FAQs

What is the chief difference between Corn Vada and other vadas?

The critical ingredient of Corn Vada gives it a unique status because the dish utilises fresh corn kernels/corn meal instead of the lentil or potato contents of the traditional vadas. It comes with an additional fragrance of natural sweetness and a slightly crunchy texture. Corn Vada is often made with chickpea flour, adding crispiness when deep-fried, and it also complements the sweetness of the corn with green chillies, cumin, and ginger for savoury flavours. This sweet-savoury-spicy combination makes Corn Vada different.

Can Corn Vada can be prepared without deep frying?

Yes, Corn Vada can be made without deep frying. You can shallow fry or even bake for a healthier version. Heat a little oil in a pan for shallow frying, and then fry the vadas until they are golden and crispy on both sides. Bake them at about 375 F (190 C) for 15-20 minutes or till crispy on a greased tray. Although the texture will be slightly different, these variations still produce a tasty, lesser oil version of this snack.

Is Corn Vada a vegetarian and gluten-free product?

Yes, Corn Vada is vegetarian and is made entirely from plant-based ingredients. Corn Vada can be easily adapted for gluten-free diets using gluten-free flour such as rice flour or a gluten-free chickpea flour mix instead of regular wheat flour. Just check the ingredients of any store-bought flour or seasoning to ensure it is gluten-free.