Crispy Corn Pakoda

Crispy Corn Pakoda

This recipe brings a crisp, golden corn pakoda made without baking soda or cornflour. Secretly adding coarsely ground flattened rice powder absorbs extra moisture from the corn batter. Frying these small portions on high flame creates light, hollow, and exceptionally crunchy snacks that stay crispy all day long.

​Growing up, rainy afternoons always meant gathering around the kitchen counter while mom fried hot evening snacks. We eagerly waited for the first hot batch of corn pakodas while listening to the comforting sound of raindrops on the tin roof. Sharing these steaming crispy treats with hot ginger tea turned ordinary rainy days into warm family memories.

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Some Interesting facts about Crispy Corn Pakoda:-

​Sweet corn naturally contains natural sugars that caramelize during deep frying to create a sweet and savory flavor balance. Flattened rice acts as a natural moisture binder, removing the need for artificial crisping agents. High heat frying quickly seals the outer layer, preventing the inner corn kernels from soaking up excessive oil.

Crispy Corn Pakoda

Print Recipe

Serves: 4 People Preparation Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.6/5

( 5 Votes )

Ingredients

• 4~5 Green chillies
• ​7~8 Garlic cloves
• ​2 cup Sweet corn kernels
• ​1/2 cup Flattened rice
• ​2 tbsp Gram flour
• Handful finely chopped Coriander leaves
• 1 tsp Red chilli powder
• 1/2 tsp Turmeric powder
• 1 tsp Cumin seeds
• ​1/2 tsp Salt

Instructions

Step 1. Add green chillies and garlic cloves into a mixer jar base.
​Step 2. Add sweet corn kernels into the jar.
​Step 3. Pulse the mixer briefly to make a coarse mixture without making a smooth paste.
​Step 4. Transfer the coarse corn mixture into a bowl.
​Step 5. Add flattened rice into the mixer jar and grind it to make a fine powder.
​Step 6. Add flattened rice powder into the corn mixture.
​Step 7. Add gram flour, finely chopped coriander leaves, red chilli powder, turmeric powder, cumin seeds and salt to the bowl.
​Step 8. Mix all ingredients thoroughly to form a thick batter without adding water or baking soda.
​Step 9. Heat oil in a deep frying pan over medium to high flame.
​Step 10. Drop small portions of the prepared batter directly into hot oil.
​Step 11. Keep a safe distance while frying as corn kernels may pop in hot oil.
​Step 12. Fry the pakodas on high flame while stirring continuously until uniform golden and crispy.
​Step 13. Slit green chillies and fry them briefly in the same hot oil along with the pakodas.
​Step 14. Drain excess oil and transfer cooked pakodas along with fried green chillies onto a mesh basket.
​Step 15. Repeat the frying process for the remaining batter batch.

Notes

• Garnish the dish with a generous sprinkled layer of dry chutney.
• Pair these golden crunchy bites with a steaming mug of strong adrak chai.

Recipe Video

Servings

​Serve these piping hot pakodas alongside freshly fried green chillies and spicy mint chutney.