Corn Pakoda / Corn Fritters

Fried food and winters go hand in hand ! Scratch that … Fried food is imperative during winters ! 😆😆

Pakodas or pakoras are apparently from Indian subcontinent. My take on the matter is;  it’s part of world cuisine. Every country, ,state , city, town or village has its version; waiting to be discovered by foodies around the world. Moving closer to home, today we make a simple yet tasty preparation. One of my family favourites. Ideal sunday evening snack with your masala chai.

Happy cooking everyone !

2 cups Sweet corn / White corn kernels

1 small onion , finely chopped

6 Garlic cloves

3 Green chillies finely chopped

1 inch Ginger finely chopped

1 TSP Cumin seeds / Jeera

1/2 TSP Asafoetida/Hing

1/2 TSP Turmeric

1/4 cup chopped fresh Coriander leaves ( I have not used it in the recipe since I ran out of the ingredient)

1/2 cup Besan / Chick pea Flour

2 Bread slices ( stale bread works better)

Oil for deep frying

Salt to taste


1. Heat oil for deep frying on medium flame.

2. Coarse grind sweet corn kernels. Transfer into big enough container and pile everything else in the ingredients list.

3. Mix everything well. No water needed as juices from the corn, onions and fresh coriander leaves will make the mix wet enough to work with.

4. Wet your hand before touching the mix as it will make it each to release the batter into the oil. Alternatively, use a wet melon scooper/ spoon to release the batter into the pan. 

5. Fry the fritters/pakodas until they are nice golden brown. Drain them on tissue before serving. 

6. Serve with coriander chutney or tamarind chutney and masala chai.

Bon Appetit

Ritu M

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