corn pakora recipe | corn pakoda | sweet corn pakoda (2024)

Corn Pakodas Video

कॉर्न पकोडा की रेसिपी | कॉर्न पकौडे | कॉर्न के पकोडे | स्नेक रेसिपी - हिन्दी में पढ़ें (Corn Pakodas, Corn Pakora Snack Recipe in Hindi)

Like Corn Pakora, see Pakora Variations

1. Pakoda or bhajiya are crispy, deep-fried fritters that can be relished for breakfast, evening snack or even along with meals. The most commonly used flour is besan but, the addition of rice flour, corn flour or refined flour adds a crispy texture to the fried pakora. You can make use of any vegetable or even bread or fruit to make fried pakoras. The fried bhajiya can be eaten as it is with sweet chutney or green chutney along with a cup of chai. You can even stuff them between pav and make a wholesome snack. If you like Corn Pakora (Corn Pakoda, Corn Bhajiya) then below are some of my favorite pakora recipes:

   ● Aloo Pakora

   ● Ponkh Bhajiya

   ● Crispy Palak Bhajiya

For preparing the Corn Pakora

1. To makeCorn Pakora (Corn Pakoda, Corn Bhajiya), firstclean and remove the husk from 2 corn kobs.
   
2. Grate a corn kob using a grater.
   
3. For preparing the mixture of corn pakoda in a deep bowl.
   
4. Add sweet corn kernles. The whole makai ke dane will provide a nice crunch and mouthfeel to the fried sweet corn pakoda.
   
5. Add the finely chopped coriander. Finely chopped onions, curry leaves, ginger, dry spices can also be added to the corn bhajiya mixture.
   
6. Also, add green chilli paste. Alternatively, you can chop them finely and add.
   
7. Add the rice flour. They not only bind together all the ingredients but also make the corn pakoda crunchy on frying. If rice flour is not available, then add corn flour, besan or refined flour.
   
8. Add the salt.
   
9. Mix well and our mixture to fry crispy corn fritters is now ready!
   
10. Heat the oil in a deep kadhai. To check if the oil is hot or not, drop a little mixture and if it comes up easily and you see small sizzling bubbles then the oil is ready to fry the corn pakoda.
    
11. Slide 6 to 8Corn Pakora (Corn Pakoda, Corn Bhajiya)carefully in the oil. Deep-fry on a high flame till they turn golden brown in colour and crispy from all the sides.
    
12. Drain the excess oil from corn bhajia and remove them on a plate lined with absorbent paper.
    
13. Repeat step 10 to 12 and make moreCorn Pakora (Corn Pakoda, Corn Bhajiya).
14. Serve theCorn Pakora (Corn Pakoda, Corn Bhajiya)immediately with green chutney and tomato ketchup. You can enjoy them as an evening snack.
    
15. Paneer Pakoda, Bread Pakoda, Gobi Pakora are some other bhajiya/pakoda recipes that you can enjoy in monsoon season with a cup of masala chai.

Tips for corn pakoda

1. Add the rice flour. They not only bind together all the ingredients but also make thecorn pakodacrunchy on frying. If rice flour is not available, then add corn flour, besan or refined flour.
   
2. Deep-frycorn pakodaon a high flame till they turn golden brown in colour and crispy from all the sides.
   

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