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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
Prep Time15 minutes
Cook Time20 minutes
Course: Snack
Cuisine: Indian
Servings: 20 paloras


  • 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


  • 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.



  • 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.