Corn pakoda recipe, sweet corn pakoda

Corn pakoda recipe, perfect snack for tea, coffee time. Sweet corn pakoda recipe with full video, step by step pictures. Mint, fennel seeds and fresh ginger garlic paste makes it so flavourful that the whole house will be filled with the pakoda flavour lingering around.

Harini Kumarasamy, a reader friend sent me this wonderful recipe last time when I posted orange peel kuzhambu. I took sweet corn from Fairprice after long time just to try sweet corn pakoda recipe. There is a time when I used to buy corn so much and we were crazy about sweet corn in spicy chaat form. Just boil, add butter or chilli powder, chaat masala and lemon juice combo. Then got bored and stopped completely buying sweet corn. Just buy it when I need to try some recipe with it.
Check out my other interesting recipes:

• Corn kebab
• Cheesy sweet corn buns

I already tried a fritter with sweet corn, the flavour completely different as I tried it out form a Thai cookbook. And I was determined to add fennel seeds in the pakoda as I love soambu in my pakodas. It smells so fragrant with onion and mint along with ginger garlic paste.

Sweet corn pakoda undoubtedly turned out delicious and flavourful with these ingredients. Do try it out for your family.

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Corn pakoda recipe

Corn pakoda recipe, perfect snack for tea, coffee time. Sweet corn pakoda recipe with full video, step by step pictures. Mint, fennel seeds and fresh ginger garlic paste makes it so flavourful

Course Snack

Cuisine Indian

Prep Time 15 minutes

Cook Time 20 minutes

Servings 20 paloras

1x2x3x

Cup measurements

Ingredients

• 2 Sweet corn
• ½ cup Chickpea flour heaped
• 1 tablespoon Corn flour corn starch
• 1 Onion
• 1 teaspoon Ginger garlic paste
• ¾ teaspoon Fennel seeds Soambu
• 2 Green chilli
• ¼ cup Coriander leaves chopped
• 2 tablespoon Mint leaves chopped
• 1 teaspoon Red chilli powder - 1 tsp
• Curry leaves - a sprig
• Salt
• Oil for deep frying

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Instructions

• Separate sweet corn kernels from the cob, I chose to use my knife, you can adapt your convenient method.
• Take the corn in a container and pressure cook it by keeping inside a cooker, adding water in the cooker, no water in the corn container.
• Once done, drain water if any and keep aside.
• Finely chop onion, green chilli, coriander and mint leaves.
• I made fresh ginger garlic paste by grinding 4 cloves of garlic, 2 teaspoon of ginger along with fennel seeds.
• If using readymade ginger garlic paste, add fennel as such.
• Add ½ cup of cooked corn to the mixer and just give couple of pulses to grind coarsely.
• Take the ground paste, top it with remaining cooked corn (drain water if any).
• Add chopped onion, green chilli, coriander, mint, curry leaves, salt, chickpea flour, corn flour.
• Mix well so the the mixture comes together. Add more chickpea flour if needed.
• Heat oil in kadai/ pan and add small portions of the mixture in oil in sprinkled way.
• Cook until bubble ceases. It takes a bit of time to get golden colour.
• Flip and cook until golden both sides and drain over paper towels.

Video

Notes

• Make sure to cook corn well, otherwise it could pop while frying in oil. Also oil should not be fuming hot.
• Let oil be in optimum temperature, not low not fuming, just hot.
• If low, it will drink oil.
• Adjust besan flour as needed to bind the pakoda.
• You can use readymade ginger garlic paste and add fennel seeds in step 9.
• Do not add more ginger garlic paste than mentioned. If not corn flour, use rice flour.

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How to make corn pakoda step by step pictures:

1. Separate sweet corn kernels from the cob, I chose to use my knife, you can adapt your convenient method. If you have mighty sharp knife, you can just slice the corn kernels as shown in the video.
2. Take the corn in a container and pressure cook it by keeping inside a cooker, adding water in the cooker, no water in the corn container. Once done, drain water if any and keep aside.
   
3. Finely chop onion, green chilli, coriander and mint leaves.
4. I made fresh ginger garlic paste by grinding 4 cloves of garlic, 2 teaspoon of ginger along with fennel seeds. If using readymade ginger garlic paste, add fennel as such.
   
5. Add ½ cup of cooked corn to the mixer and just give couple of pulses to grind coarsely.
   
6. Take the ground paste, top it with remaining cooked corn (drain water if any). Add chopped onion, green chilli, coriander, mint, curry leaves, salt, chickpea flour, corn flour. Mix well so the the mixture comes together. Add more chickpea flour if needed.
   
7. Heat oil in kadai/ pan and add small portions of the mixture in oil in sprinkled way. Cook until bubble ceases. It takes a bit of time to get golden colour. Flip and cook until golden both sides and drain over paper towels. It looks darker due to lighting issues and contrast, but it is golden in colour 😉
   

Enjoy hot with Tomato chilli sauce and masala chai.