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Crispy Sweet Corn Pakoda

Serves 4
45 mins
820 Kcal
Let's talk crispy sweet corn pakoda. Picture this—juicy sweet corn kernels cozied up in a spiced gram flour batter, then fried to golden perfection. It's not just food; it's a whole vibe. Whether it's a rainy-day craving or you're hosting your crew for chai and chill, this crispy sweet corn pakoda recipe is your new BFF. The batter gets a glow-up with green chilies, ginger, and cumin for that spicy-earthy kick, while fresh coriander adds a pop of herbaceous magic. But wait, there's more chaat masala, and a squeeze of lime takes the flavor game to the next level with tangy, zesty vibes. Dunk these crispy cuties in mint chutney, tamarind sauce, or even a cheeky swirl of ketchup (no shade, we get it), and you're golden. Hot, crispy on the outside, tender on the inside, these pakodas are what snack dreams are made of. Perfect for sharing—if you're feeling generous—or keeping all to yourself, because who are we kidding? Once you start, there's no stopping. Whether you're flexing your cooking skills or just looking to spice up your snack game, this recipe of crispy sweet corn pakoda is a certified winner. Get ready for bites of happiness, one crispy sweet corn pakoda at a time!

Ingredients required for Crispy Sweet Corn Pakoda

  1. 1.5 cup corn kernels
  2. 1.5 cup gram flour
  3. 2-3 spring onion
  4. 1 green chilies
  5. 1 inch ginger
  6. 1/4 tsp red chili powder
  7. 1/4 tsp turmeric powder
  8. 1/4 tsp garam masala
  9. 1 pinch asafoetida
  10. 1/4 tsp black pepper powder
  11. 1/4 tsp fennel powder
  12. As per taste salt
  13. Chaat masala
  14. Cooking oil

Cooking steps for Crispy Sweet Corn Pakoda

  1. 1
    Crispy Sweet Corn Pakoda—a snack so good it'll have you snacking straight out of the frying pan!
  2. 2
    This crispy sweet corn pakoda recipe is your ultimate ticket to crunchy, golden bites of joy that combine the natural sweetness of corn with a zesty, spiced batter for a snack that's equal parts fun and flavor-packed.
  3. 3
    Let's get popping! Start with 1.5 cups of corn kernels (or the kernels from two medium corn cobs).
  4. 4
    If you're feeling extra, give them a quick pulse in the blender—just a rough chop; you want texture, not mush.
  5. 5
    In a large mixing bowl, toss in the corn along with 1.5 cups of gram flour (besan).
  6. 6
    Add 2-3 finely chopped spring onions with their greens (or 1 medium onion if that's what you've got), 1 chopped green chili, and 1 inch of ginger minced into tiny flavor bombs.
  7. 7
    Now, it's time to spice things up: sprinkle in ¼ teaspoon each of red chili powder, turmeric powder, and garam masala, plus a pinch of asafoetida (hing) for that extra earthy kick.
  8. 8
    Feeling adventurous? Add ¼ teaspoon each of crushed black pepper and fennel powder for a flavor twist.
  9. 9
    Don't forget salt—season to taste because bland snacks are a no-go.
  10. 10
    Slowly mix in about 1/2 cup of water, adding just enough to create a thick, sticky batter that clings to the corn and spices.
  11. 11
    Heat up oil in a deep pan for frying or shallow fry if you're keeping things lighter.
  12. 12
    Once the oil is hot (but not smoking), drop spoonfuls of the batter into the pan, letting them fry away until golden brown and irresistibly crispy.
  13. 13
    Fry in batches so you don't crowd the pan—crispy pakodas need space to shine!
  14. 14
    Scoop out the fried pakodas and place them on a paper towel to drain excess oil.
  15. 15
    Sprinkle them generously with chaat masala while they're still warm for that tangy, lip-smacking finish.
  16. 16
    Serve your crispy sweet corn pakoda hot with green chutney, tomato ketchup, or even a squeeze of lemon for extra zing. This recipe of crispy sweet corn pakoda is the perfect companion for chai-time, game nights, or any moment that needs a little crunch and a lot of flavor. Trust me, once you pop one, you'll be coming back for more!

Shop Ingredients

Garam Masala (1/4 Tsp)
100
1
97
1
52
1
80
1
109
1
100
1
80
1
70
1
45
1
49
1
Black Pepper Powder (1/4 Tsp)
152
1
170
1
226
1
134
1
78
1
Asafoetida (1 pinch)
92
1
56
1
96
1
71
1
112
1
110
1
91
1
205
1
72
1
60
1
Red Chili Powder (1/4 Tsp)
540
1
290
1
100
1
Chaat Masala
85
1
40
1
88
1
52
1
88
1
121
1
206
1
67
1
59
1
90
1
Fennel Powder (1/4 Tsp)
62
1
78
1
61
1
78
1
115
1
58
1
Salt (as per taste)
27
1
24
1
113
1
22
1
50
1
105
1
107
1
47
1
53
1
125
1
Corn Kernels (1.5 cup)
28
1
Ginger (1 inch)
19
1
19
1
Green Chilies (1)
16
1
21
1
21
1
Gram Flour (1.5 cup)
54
1
59
1
108
1
106
1
65
1
107
1
80
1
73
1
130
1
102
1
Turmeric Powder (1/4 Tsp)
62
1
117
1
225
1
212
1
56
1
59
1
279
1
Cooking Oil
171
1
148
1
167
1
151
1
150
1
733
1
150
1
188
1
332
1
219
1

FAQs

What is Crispy Sweet Corn Pakoda, and why is it so special?

If you love pakodas generally, you'll absolutely adore this crispy sweet corn pakoda. The delicious indian fritter is prepared by deep-frying sweet corn kernels, besan, rice flour, spices, etc.

How to make Crispy Sweet Corn Pakoda at home?

To prepare Crispy Sweet Corn Pakoda, start by coarsely grinding sweet corn kernels to release some moisture while keeping a few whole for texture. Mix the corn with gram flour, rice flour, finely chopped onions, green chilies, ginger, curry leaves, and spices like cumin and red chili powder. You don't need to add any water, as the corn's natural moisture binds the mixture. Heat oil in a pan and drop small portions of the mixture into the hot oil. Fry until golden brown and crispy, then drain on paper towels. Serve hot for the best crunch.

How to serve Crispy Sweet Corn Pakoda?

Crispy Sweet Corn Pakoda pairs well with a variety of dips and sauces. It is commonly served with tangy mint chutney, spicy tomato ketchup, or a yogurt-based dip like raita. For a complete tea-time snack, enjoy it with a hot cup of masala chai or coffee.
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