Crusty Vegan Indian Corn Corn Pakoda Recipe
Corn Pakoda is a delicious and crispy Indian snack that is perfect for any occasion. These fritters are made with a mixture of corn kernels, chickpea flour, and a blend of spices, then deep-fried to a golden brown. The combination of the crunchy exterior and the soft, slightly sweet interior makes them a favourite among both children and adults. They are often served with a side of mint chutney or tamarind sauce for an added burst of flavour.
Details
| Course | Snack/Appetizer |
|---|---|
| Cuisine | Indian (North Indian) |
| Servings | 4-6 |
| Preparation Time | 20 minutes |
| Cooking Time | 15-20 minutes |
| Calories | Approx. 250 per serving |
Ingredients
- 1 cup corn kernels
- 1 cup chickpea flour (gram flour)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder (adjust to taste)
- Salt, to taste
- 1/4 cup chopped fresh coriander (cilantro)
- 1/4 cup chopped onion (optional)
- 1/4 cup lemon juice
- 1/2 cup water (or as needed to form a thick batter)
- Vegetable oil, for frying
Method
- In a large mixing bowl, combine the corn kernels, chickpea flour, cumin seeds, coriander powder, garam masala powder, turmeric powder, red chili powder, and salt. Mix well.
- Add the chopped coriander, onion (if using), and lemon juice to the bowl. Mix again.
- Gradually add the water to the mixture and stir until a thick batter forms. The batter should be thick enough to hold its shape but still flow slightly off a spoon.
- Heat enough vegetable oil in a deep frying pan or a deep fryer to deep-fry the pakodas.
- Using a spoon, drop small portions of the batter into the hot oil. Do not overcrowd the pan.
- Fry the pakodas until they are golden brown and crispy, turning them occasionally to ensure even cooking. This should take about 3-4 minutes per side.
- Remove the pakodas from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Repeat the process with the remaining batter.
- Serve the Corn Pakodas hot with mint chutney or tamarind sauce.
Special Note
Corn Pakodas are a delightful snack that can be enjoyed at any time of the year, but they are especially popular during the monsoon season in India. The crispy exterior and the soft interior, combined with the flavors of the spices, make them a perfect accompaniment to a warm cup of tea on a rainy day. I remember enjoying these pakodas as a child, watching the rain from the window while savoring the crunchy goodness. It’s a snack that brings back fond memories and is sure to be a hit with your family and friends.
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