This quick and delicious corn pakoda recipe is a go-to snack when you’re craving something warm, crispy, and satisfying—especially on a cozy, rainy day. Made with just six simple ingredients, plus salt and water, it’s proof that you don’t need a long list of items to whip up something comforting and full of flavor.
These crispy golden fritters are prepared using sweet corn kernels, which are lightly crushed and then mixed with a handful of pantry staples like gram flour (besan), chopped onions, green chilies, and a few aromatic spices. The batter is quickly combined and deep-fried until beautifully crisp on the outside while remaining soft and slightly sweet on the inside thanks to the corn.
What makes this snack even more appealing is how easy and fuss-free it is to prepare—no complicated steps or fancy equipment needed. In just under 30 minutes, you can go from raw ingredients to a hot plate of savory pakoras, ready to be dipped into your favorite chutney or sauce. These fritters pair especially well with a spicy green chutney, tamarind sauce, or even just a piping hot cup of masala chai.
Perfect as a monsoon-time treat, a party appetizer, or a quick evening snack, corn pakoda brings together texture, warmth, and bold flavor in every bite. Whether you’re making them for unexpected guests or just treating yourself to a little indulgence, they’ll always hit the spot.
❤️About This Corn Pakoda Recipe
This recipe brings you the authentic taste of Lonavala street-style corn pakoda, a much-loved snack from the vibrant hill station of Lonavala in Maharashtra, India. Often referred to as corn bhajiya or corn pakora, this deep-fried delight is a local street food favorite, especially during the monsoon season when hot snacks and steaming beverages are in high demand. Known for its rich flavor, crispy texture, and irresistible aroma, this version of corn pakoda captures the essence of Lonavala’s bustling food stalls and roadside vendors.
What sets this Lonavala-style version apart is its simple preparation and bold, spicy garnish. Vendors traditionally serve these crispy pakoras topped with a generous sprinkle of dry garlic chutney—a fiery and aromatic condiment that adds depth—and a side of fried green chilies for an extra punch of heat. This combination elevates the humble corn pakoda into a snack that’s both comforting and exciting on the palate.
1 .The beauty of this recipe lies in its quick and fuss-free preparation. From start to finish, it takes just about 20 minutes to have a hot plate of corn bhajiya ready to serve. Spend around 5 minutes cutting the corn kernels off the cob, another 5 minutes mixing the batter with basic spices and besan (gram flour), and 10 minutes for frying the pakodas to golden perfection. The result? A crunchy, savory snack that’s perfect for serving guests or indulging yourself during a rainy afternoon.
Unlike some modern versions that call for rice flour or additional binding agents, this recipe sticks to the traditional roots by using only essential ingredients—no rice flour, no breadcrumbs, and no complicated steps. Just a handful of pantry staples like gram flour, corn, herbs, and spices come together to create something that tastes so incredibly delicious, you’ll find it hard to stop at just one.
🧾Ingredient Notes
- Sweet corn cobs: I have utilized new American sweet corn. This recipe doesn’t work with solidified corn as you’ll see underneath how we cut the corn so they don’t pop whereas searing. So in brief, you’ll require new corn cobs.
- Besan: Fair like any other pakoda, you’ll require besan to make the batter.
- Green chili: It includes a hot taste to corn pakoda. Alter the sum as per your enjoying zest level.
- Hing: It makes a difference in simple assimilation, as besan tends to be overwhelming on the stomach, also we are making browned nourishment that is overwhelming as well.
- Spices: Red chili powder and turmeric powder are required.
👩🍳 How To Cut Corn For Corn Pakoda?
1) Begin by preparing the corn cob.
Take one fresh corn cob and place it upright on a large plate or inside a wide bowl to catch the kernels as they fall. Hold the cob firmly from the top, making sure it’s stable and won’t slip while cutting. Using a sharp kitchen knife, gently slice from the top to the bottom in a downward motion, carefully cutting off only the upper half of the corn kernels.
This technique—removing just the outer layer of the kernels—is essential because it allows the corn to retain some of its natural crunch without releasing too much moisture, which can make the batter soggy. You’re not trying to remove the whole kernel with its root, but rather shaving off the tips of the corn for a lighter, airier texture in the pakoda mixture. Repeat the motion all around the cob until you’ve collected a generous amount of these half-sliced corn bits.
This method also ensures that the corn bits stay slightly coarse, offering bursts of sweetness and texture in every bite of the pakoda.
2) At that point once more run a cut to cut the remaining half (foot half portion) of corn kernels.
3) Cutting them this way makes beyond any doubt that all the parts are chopped (and not entire).
NOTE: Entire corn bits may pop in the hot oil whereas singing and there are chances of getting burned from the oil sprinkle.
Now somebody would say at that point why not pulverize the corn roughly in a nourishment processor? NO, that doesn’t work. Smashed corn will have juices come out and it drenches up more besan to make a thick batter and you’ll have more floury extent than corn in your pakoda. So continuously cut the corn as appeared over. This is a exceptionally critical step.
👩🍳 How To Make Corn Pakoda?
Make Hitter:Before you begin shaping the corn mixture into fritters or patties, start by heating a generous amount of oil in a deep frying pan or kadai over medium heat. Allow the oil to heat up gradually while you prepare the rest of the ingredients.
Step 1 & 2:
Place the finely chopped corn into a large mixing bowl, ensuring there is enough space to combine everything easily. To this, add a pinch of salt for seasoning, a dash of red chili powder for heat, a small amount of turmeric powder for color and earthy flavor, and some finely chopped green chilies to give the mixture a spicy kick.
Step 3:
Using a spoon or your hands, thoroughly mix all the ingredients together until the corn is evenly coated with the spices. Make sure the seasoning is well distributed, so each fritter will have a balanced taste when fried.
4) Sprinkle half of the besan on the corn blend.
5) Blend it utilizing your fingers until well coated.
6) Include the remaining half besan.
7) Sprinkle water all over it (Note: sprinkle the water. Don’t dump it all in one place).
8) Once more blend with your fingers until a thick player (not runny at all) comes together.
Fry Pakoda: No require to rest the batter. Broil right absent.
Check the oil if it’s prepared for searing. Drop a minor sum of batter in the oil, it ought to come on beat inside a few seconds meaning the oil is prepared for broiling. If it remains at the foot for a long time at that point the oil is not hot sufficient. If it comes on best as well rapidly at that point the oil is as well hot.
1)Take around 2 tablespoons measure of parcel on your fingers and drop it into the hot oil by pushing the blend utilizing your thumb. On the other hand, you can utilize two spoons. Take a spoonful of hitter and utilize another spoon to thrust it and drop it into the oil
2) Rehash the same until your dish is full, do not pack it.
3) Flip them or move them around for indeed browning.
4) Once they are fresh and brilliant brown from all sides evacuate them utilizing a opened spoon and deplete the abundance oil.
5) Keep them in a strainer (with a plate beneath it) instep of a paper towel lined plate.
💭Expert Tips
- Make beyond any doubt there are no entirety parts in the batter. Entirety corn parts will pop in the oil as they have so much dampness in them. As they pop, oil beads will too sprinkle and it can burn you. So be cautious and chop the corn as specified in the recipe.
- Remove fricasseed corn pakora on a strainer or a cooling rack (not in a paper towel lined plate). By doing so, discuss will circulate from all over and it anticipates them from getting soft.
🥣 Storage Instructions
- Corn pakoda tastes best when served new right absent (hot or warm).
- However, you can store the scraps in the cooler for 2-3 days and warm them in discuss fryer as required. You’ll get the same fresh surface back.
- To warm at that point in discuss fryer, orchestrate them in a single layer in the discuss fryer wicker container and cook at 370°F (190°C) for 2-3 minutes, or until crispy.
🍽 Serving Ideas
- Serve corn pakora with a plunging sauce such as ketchup, green chutney, mint chutney, or tamarind date chutney, etc.
- It can be delighted in as such with a hot cup of tea or coffee.
- Serve Lonavala-style: Sprinkle dry garlic chutney (vada pav chutney) on best with fried green chili on the side.
- It can be served as a side with your supper (thali) comprising of dal-rice, rasam-rice, roti-sabzi, etc.
