Corn Pakoda Recipe (Corn Bhajiya)
Crafted with only 6 ingredients (plus salt and water), this simple corn pakoda is a delightful snack, especially on a rainy day. Pair it with a steaming cup of tea or indulge in it with a side of cilantro chutney.
Ingredients
- 2 Corn cobs ~ 1 ½ cups chopped corn kernels
- 1 Green chili chopped finely
- ¼ teaspoon Hing (Asafoetida)
- ¼ teaspoon Turmeric powder
- 1 teaspoon red chili powder
- ¾ teaspoon Salt or to taste
- 1 cup Besan (gram flour)
- 2 tablespoons Water
- Oil For deep frying
Instructions
Chop corn kernels
- Take corn cob and hold it vertically on a plate. Now run a sharp knife (from top to bottom) by cutting half the layers of corn kernels (meaning only the top half a part of the kernels are chopped).
- Then again run a knife to cut the remaining half (bottom half part) of corn kernels.
- Cutting them this way makes sure that all the kernels are chopped (and not whole).
Make Batter
- Before your start making a batter, heat the oil in a kadai or pan on medium heat for frying.
- Take chopped corn in a wide bowl. Add salt, red chili powder, turmeric powder, and green chili. Mix everything well using a spoon.
- Sprinkle half of the besan on the corn mixture. Mix it using your fingers until well coated.
- Add the remaining half besan. Sprinkle water all over it (Note, sprinkle the water. Don’t dump it all in one place).
- Again, mix with your fingers until a thick batter (not runny at all) comes together. No need to rest the batter. Fry right away.
Fry
- Check the oil if it’s ready for frying. Drop a tiny amount of batter in the oil, it should come on top within a few seconds meaning the oil is ready for frying. If it stays at the bottom for a long time, then the oil is not hot enough. If it comes on top too quickly then the oil is too hot.
- Take around 2 tablespoons size of portion on your fingers and drop it into the hot oil by pushing the mixture using your thumb. Alternatively, you can use two spoons. Take a spoonful of batter and use another spoon to push it and drop it into the oil.
- Repeat the same until your pan is full, do not overcrowd it.
- Flip them or move them around for even browning.
- Once they are crispy and golden brown from all sides remove them using a slotted spoon and drain the excess oil.
- Keep them in a strainer (with a plate under it) instead of a paper towel lined plate. So, they stay crispy as there is air circulation.
Notes
Make sure there are no whole kernels in the batter. Whole corn kernels will pop in the oil as they have so much moisture in them. As they pop, oil droplets will also splash, and it can burn you. So be careful and chop the corn as mentioned in the recipe.
Nutrition
Calories: 396kcalCarbohydrates: 26gProtein: 8gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 0.003gSodium: 471mgPotassium: 389mgFiber: 4gSugar: 6gVitamin A: 245IUVitamin C: 3mgCalcium: 18mgIron: 2mg
Tried this recipe?Let us know how it was!