Crispy Corn Bhajiya/Pakoda Recipe | Easy Evening Snacks Recipe
Baarish ke dinon mein kuch crunchy chahiye? Try this crispy corn bhajiya/pakoda recipe! Garam garam aur delicious, perfect for monsoon evenings.
A popular Indian street food, Corn Bhajiya/Pakoda is a delicious and crunchy snack made with sweet corn, spices, and gram flour. Perfect for monsoon evenings or tea-time, these crispy fritters are easy to make and irresistible to devour. With a simple recipe and minimal ingredients, you can enjoy the flavours of India in the comfort of your own home.
Watch how to make Corn Bhajiya/Pakoda Recipe:
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Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min
Serves: 2-3 people
Ingredients:
1 sweet corn on the cob (bhutta/भुट्टा), approx. 1 cup
Water for boiling the corn kernels
1 small onion (pyaz/प्याज़), thinly sliced
2-3 cloves of garlic (lehsun/लहसुन), finely chopped
1 tsp grated ginger (adrak/अदरक)
2 green chillies (hari mirchi/हरी मिर्ची), chopped
¼ cup chopped coriander leaves (hara dhaniya/हरा धनिया)
½ cup gram flour (besan/बेसन)
¼ cup rice flour (chawal ka atta/चावल का आटा)
¼ tsp carom seeds (ajwain/अजवाइन)
½ tsp red chilli powder (lal mirch powder/लाल मिर्च पाउडर)
¼ tsp turmeric powder (haldi powder, हल्दी पाउडर)
Salt (namak/नमक), to taste
Pinch of baking soda (meetha soda/मीठा सोडा)
2-3 tsp water (pani/पानी), optional
Fried green chilli, for garnishing
Coriander leaves, for garnishing
A pinch of chaat masala powder (चाट मसाला पाउडर)
Instructions:
Peel the corn and cut it in half. Use a knife to carefully scrape out the kernels.
Drop the corn kernels into boiling water and let them cook for 6-8 minutes.
Once done, strain the water and transfer the cooked corn to a bowl.
Add chopped onion, garlic, ginger, green chilli, and fresh coriander leaves to the bowl with the cooked corn. Mix in gram flour, rice flour, carom seeds, red chilli powder, turmeric powder, and salt. Combine everything well.
Add a pinch of baking soda and a little water to the mixture. Mix thoroughly until you get a thick, dough-like consistency.
Heat oil in a wok or deep frying pan. When the oil is hot, take small portions of the mixture and gently drop them into the oil. Be careful not to overcrowd the wok. Fry the pakoras until they turn crispy and golden brown.
Once fried, garnish the pakoras with fried green chillies and fresh coriander leaves. Sprinkle a dash of chaat masala on top for extra flavour. Serve the hot and crispy corn pakoras with a side of tomato ketchup.
Tips:
- Use fresh corn with plump kernels for the best flavour.
- Adjust the spice level to your liking.
- Serve hot with a cup of chai or your favourite dipping sauce.
Enjoy your crispy Corn Bhajiya/Pakoda!
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Corn Bhajiya/Pakoda Recipe
Ingredients
Method
- Peel and halve corn, extracting kernels with a knife.
- Boil kernels in water for 6-8 minutes. Strain and set aside.
- Combine cooked corn, onion, garlic, ginger, green chilli, coriander, gram flour, rice flour, carom seeds, spices, and salt. Mix well.
- Add baking soda and water to form a dough-like mixture.
- Drop small amounts into hot oil, frying until crispy and golden. Don’t overcrowd.
- Garnish with fried green chilli, coriander, and chaat masala. Serve hot with tomato ketchup.
If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram, or you can also give your feedback in the comments section below.
Happy Cooking!
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