Crispy Corn Pakoda – Monsoon Special Snack
A Crunchy, Flavorful & Easy Tea-Time Fritter
Corn Pakoda is one of those snacks that instantly brings back memories of enjoying hot, crispy fritters during the monsoon. If you’ve ever tasted the famous crunchy corn pakodas from Lonavala, you’ll know how irresistible they are. But the true magic happens when these pakodas are made at home — fresh, hot, and filled with comfort, just like the kind our mothers prepare.
These pakodas are packed with juicy sweet corn, mixed with besan and rice flour for crunch, and flavored with ginger, green chili, lemon, and fragrant spices. They are super easy to make, need just a handful of ingredients, and cook in minutes. Perfect for rainy days, evening chai, or a quick snack when guests arrive.
Do visit my other recipes also so Must try this recipes!! from my blog with this post also, It includes
Zanzanit Puneri Mataki Bhel | A Crunchy, Spicy Street-Style Snack
Crispy Namkeen Samosa
Bedami Puri & Aloo ki Sabzi,
Kadu Puri with Aloo Matar ki Sabji,
Dhaba Style Amritsari Chole Bhature,
Protein-Rich Chole Paneer Recipe,
Lauki ki SabjiDelicious Sweet Potato kheer – Vrat Recipe, Sweet Potato Tikki, Kacchi Dabeli with homemade Dabeli masala, Power-Packed Protein Tikki, Samosa Recipe,
Zucchini & Paneer Toast – A Healthy & Delicious Breakfast,
Delhi-Style Tikki Chole Chaat: A Street Food Classic at Home
Crispy Rice Papadi: A Perfect Gluten-Free Tea-Time Snack,
High Protein Rich Moong Dal & Daliya Kheer,
Rava & Besan ke Ladoo further, do check my other recipes collection..
Ingredients
- Corn – 2
- Chopped green chili – 2
- Chopped ginger – ½ tsp
- Chopped fresh coriander leaves – 2 tbsp
- Gram flour (besan) – ½ cup
- Rice flour – ¼ cup
- Carom seeds (ajwain) – 1/8 tsp
- Turmeric powder – ¼ tsp
- Red chili powder – ¼ tsp
- Salt – to taste
- Lemon juice – ½ lemon
- Water – 2 tbsp (or as required)
- Oil – for frying
Method
- Firstly take two corns (bhutta) and wash them well.
- Using a knife, carefully remove the kernels.
- Transfer the kernels to a mixing bowl.
- Now add the chopped green chilies – 2, chopped ginger – 1/2 tsp, aff finely chopped coriander leaves.
- Add 1/2 cup gram flour and 1/2 cup rice flour.
- Now add spices. Carom seeds – 1/8 tsp, turmeric powder – 1/4 tsp, red chili powder – 1/4 tsp. Salt as per taste. Squeeze half a lemon into the mixture,
- Now, mix everything well with your hands. Add very little water — only 1–2 tablespoons.
- The mixture should just bind together; it should NOT be watery.
This is the secret to crispy pakoras. - Mix until everything is well combined.
- Heat oil in a kadai on medium flame until hot.
- Take small portions of the mixture and gently drop them into the hot oil.
- Keep the flame on medium heat for even cooking.
- Fry until the pakodas turn crispy and golden brown. Flip occasionally so they cook evenly on all sides.
- our crispy corn pakodas are ready!
Serve them hot with your favorite chutney—mint chutney, tamarind chutney, or simple tomato ketchup
Tips & Tricks –
- Use very little water Adding too much water makes the pakodas soggy and causes splattering. The mixture should just hold together.
- Rice flour = extra crunch Don’t skip the rice flour — it gives pakodas a perfect crispy texture.
- Heat the oil properly If the oil isn’t hot enough, pakodas will absorb oil. If too hot, they will burn on the outside.
- Add spices to taste You can add crushed black pepper, chaat masala, or a pinch of garam masala for extra flavor.
- Want extra crispy pakodas? Add 1 tablespoon of semolina (sooji/rava) to the mixture.
