Corn Pakoras Recipe: Crispy Corn Pakoras for Rainy Evenings

Corn Pakoras Recipe: Enjoy the monsoon with this crispy corn pakora recipe—no onion required! Quick to make, perfect for evening tea with chutney or ketchup.

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No onion, make corn pakoras with this recipe in the rainy season; the fun of evening tea will double. It is so much fun to get hot corn pakoras in the monsoon. They’re simple to prepare and make an excellent choice for evening snacks.

Ingredients: Corn Pakoras Recipe

1. Two cups of fresh or frozen corn
2. Half a cup of gram flour
3. Two tablespoons of rice flour
4. One onion, finely chopped
5. Green chillies
6. Ginger-garlic paste, one tablespoon
7. Coriander leaves, finely chopped
8. One-fourth turmeric powder
9. Red chilli powder to taste
10. Half a teaspoon of garam masala
11. Half a teaspoon of cumin seeds
12. Salt to taste
13. Water
14. Oil

Method:

1. First of all, if you are using fresh corn, then boil or steam it.
2. Grind half the kernels coarsely.
3. Leave the rest whole.
4. Now take the ground and whole corn kernels in a large bowl.
5. Add gram flour, rice flour, finely chopped onion, green chillies, ginger-garlic paste, coriander leaves, turmeric powder, red chilli powder, garam masala, cumin seeds, and salt.
6. Mix everything well.
7. Gradually add water to form a thick batter with the right consistency.
8. Keep in mind that the batter should not be made too thin.
9. Now, heat oil in a pan.
10. When the oil is hot, add the pakoras to the hot oil with the help of a spoon or your hands.
11. Fry the pakoras till they become golden and crispy.
12. Now take out the pakoras on a tissue.
13. Serve the hot corn fritters with green chutney, tamarind chutney, or tomato ketchup for a delicious treat.
14. It can also be served with tea.

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