Corn Pakora - Corn Fritters Recipe, How to make Corn Pakora - Corn Fritters
 
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Corn Pakora - Corn Fritters are tiny morsels of creamy corn kernels and fresh spinach, wrapped in fragrant besan (chickpea flour or gram flour) and spices are everyone's favorite snack.
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Recipe type: Appetizer
Cuisine: Indian
Serves: 5-6 servings
Ingredients
  • 1 cup corn kernels
  • 1 medium onion, thinly sliced
  • 2 cups spinach, chopped
  • 2 cups besan (chickpea flour)
  • 1 green chili, finely chopped
  • ¼ cup fresh coriander, chopped
  • ½ tsp cumin powder
  • 1½ tsp coriander powder
  • ½ tsp red chili powder
  • ¼ tsp turmeric powder
  • ¼ tsp ground black pepper
  • ½ tsp of Kasoori Methi leaves, crushed
  • 1 tsp salt or to taste
  • Pinch of baking soda
  • Water as required
  • Cooking oil for deep frying
Instructions
  1. Measure and prepare all the ingredients beforehand.
  2. If using fresh corn, remove corn kernels with a knife. Cut the onion into thin slices and separate the slices. Wash the spinach thoroughly and roughly chop it.
  3. Add besan and all the spices. Add water little by little to make a pancake-like batter. The batter should not be runny as it will not hold the shape when added to the hot oil. The batter should not be too thick either, the Pakora will not crisp up and it will taste very doughy.
  4. Heat oil in a wok or kadhai. (Follow manufacturer’s instructions if using a deep fryer). The oil should be hot but not smoky hot. If the oil is too hot, the Pakora will quickly burn from the outside but will remain uncooked from inside. If the oil is not hot enough, then Pakora will spread in the oil and absorb too much of oil.
  5. When the Pakora are firm from one side; turn the Pakora once and cook it for about one minute before removing it from the oil. Keep each batch of Pakora separately in a single layer.
  6. Now starting with the first batch, re-fry the Pakora. This time fully cook the Pakora until golden brown on all sides.
  7. Remove the Pakora from oil with slotted spoon and drain it on a paper towel to remove excess oil.
  8. Corn Pakora are best served with Imli Ki Chutney or Pudina Chutney.
Notes
Besan – Besan (gram flour), also known as chickpea flour or garbanzo bean flour, is a pulse flour made from ground grams available at some North-American supermarkets and easily available at all Indian grocery stores.

Kasoori methi leaves – Kasoori methi leaves are dried fenugreek leaves, available at some North-American supermarkets and easily available at all Indian grocery stores.
Recipe by Raj's Kitchen at https://www.rajskitchen.com/indian-punjabi-recipes/corn-pakora-corn-fritters-recipe-how-to-make-corn-pakora-corn-fritters/