Corn Pakoras
Recipe type: Side, Snack
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 3 cups oil to deep fry
  • 1.5 cup sweet corn kernels
  • 1 onion finely chopped
  • 3 tbsp sieved gram flour / chickpea flour Or as required
  • 2 green chilies
  • ½ inch ginger
  • 2-3 strands of coriander leaves (optional)
  • 4-5 mint leaves (optional)
  • salt as per taste
How to make the recipe?
  1. Take one cup of sweet corn (reserve ½ cup of sweet corn and place aside), ginger, chilies, coriander leaves and mint leaves into the grinder. Grind until coarse paste is formed. If you want the paste smoother you could make the paste smoother.
  2. Please don't add water while grinding the mixture. Combine the grounded mixture, reserved ½ cup of sweet corn kernel, finely chopped onion, sieved gram flour and salt.
  3. Mix all with a spoon or your hand. You should be able to move the mixture it shouldn't be too firm.
  4. Place oil in a deep vessel. Once oil is hot take the spoon and leave little mixture one by one. Alternatively you could use your hand to shape and leave the balls into the hot fry pan.
  5. Fry few at a time don't cluster with too many. Fry on low / medium heat until golden brown from both sides.
  6. Serve the corn pakoras hot with chutney or sauce along with tea.
The mixture for pakoras shouldn't be too thick nor thin. If it's thick add little water if too thin add little gramflour.
Add chilies as per spice required.
Fry them on medium heat else they would burn Or not fry evenly.
To add mint leaves and coriander leaves is optional. The pakoras taste great with them Or without them.
Recipe by Flavors of Mumbai at