Introduction

Namaskar, I am Ajay Chopra and I welcome you to my kitchen. When it rains, there is a special joy in eating pakoda. Corn pakoda makes that joy double. I still remember the first time I made Crispy Corn Pakoda at home. The corn was sweet, soft and juicy. I chopped it with my chopper so that some corn was a little mashed and some stayed whole. Then I mixed it with ginger, green chili, onion, coriander and a little besan. When I fried it, the pakoda came out so crunchy and tasty that I could not stop eating.

I have been living in Maharashtra for more than 15 years and the monsoon here is magical. The hills turn green, the waterfalls start flowing and the weather becomes cool. In Mahabaleshwar, these Crispy Corn Pakodas are everyone’s favorite in the rainy season. I may not always go there, but when I sit at home, open the window, make these pakodas and drink tea, it feels like I am in Mahabaleshwar itself. The taste of hot corn pakoda with tea in the rain is something I will never forget.

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Ingredients of Crispy Corn Pakoda

 

Portion servings: 5–6 pax
Preparation time: 05 mins
Cooking time: 40 mins

 

For Corn Pakoda:

• 2 cups corn kernels
• 1 tsp green chilli, chopped
• 1 tsp ginger, chopped
• 2 tbsp spring onion, chopped
• 2 tbsp coriander, chopped
• ½ tbsp salt
• ½ tsp jeera powder
• ½ tsp garam masala powder
• ½ tsp red chilli powder (Kashmiri recommended)
• 1½ cups besan
• Splash of water, if required
• Oil for frying
• Chaat masala for sprinkling

 

For Peanut Chutney:

• ¼ cup peanuts
• 6–7 garlic cloves
• ½ tsp jeera
• ½ tsp salt
• 1 tsp red chilli powder
• ¼ cup oil
• Juice of 1 lemon
• Water as required

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Instructions of Crispy Corn Pakoda

 

Step 1 – Make Peanut Chutney

Into a blender jar, add roasted peanuts, garlic cloves, jeera, salt, red chilli powder, oil, lemon juice, and a little water. Blend everything until smooth and creamy. Add more water only if needed to adjust thickness. Transfer to a serving bowl and set aside.

 

Step 2 – Prepare the Corn

Take fresh corn kernels and roughly chop them. You can use a knife or a manual chopper. Avoid using a mixer because it makes the corn too pasty. The chopped corn should be partly mashed and partly whole for the right texture. This makes frying safe and also helps the mixture bind properly.

 

Step 3 – Mix the Ingredients

Transfer the chopped corn into a large mixing bowl. Add chopped green chilli, ginger, spring onion, coriander, salt, jeera powder, garam masala, and red chilli powder. Sprinkle in the besan slowly. Mix everything well — the natural moisture from the corn will help bind it together. Add a splash of water only if it feels too dry. The mixture should be thick, sticky, and able to hold shape without being runny.

 

Step 4 – Fry the Pakodas

Heat oil in a deep frying pan on medium flame. Check the oil temperature by dropping a tiny piece of the mixture — it should sizzle and rise to the top. Take small portions of the mixture in your fingers, shape lightly, and slide into hot oil. Fry in small batches so they cook evenly. Keep turning them until crisp and golden brown. Avoid frying on very high flame to prevent burning outside and undercooking inside.

 

Step 5 – Drain and Season

Once the pakodas are golden, remove them using a slotted spoon and place them on a paper towel to drain excess oil. While still hot, sprinkle chaat masala on top to add extra tangy flavour.

 

Step 6 – Serve Hot

Serve the crispy, crunchy corn pakodas immediately with the spicy peanut chutney. They taste best when hot, with a crunchy outer layer and soft, flavourful inside. Don’t forget to enjoy them with a cup of hot tea, especially on a rainy day.

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About the Recipe

Crispy Corn Pakoda is all about the right corn and the right mixture. The corn should not be dry, it must be juicy. When you press the kernel, juice should come out. That is when the pakoda will taste the best. I always chop the corn in a chopper, not in a mixer, because mixer makes it too pasty. In a chopper, the texture stays perfect, some crushed and some whole.

Then I add green chili, ginger, onion, coriander, salt, jeera powder, garam masala, and Kashmiri chili powder for nice red color. For binding, I add besan but not too much. The taste should remain of corn, not of besan. Usually equal corn and besan gives the right balance. After mixing, the batter should look like bhajiya batter, not too thin and not too thick. Then I fry them slowly in light oil, sprinkle chaat masala and serve with spicy peanut chutney. That chutney has peanuts, garlic, jeera, salt, chili powder, oil and lemon. Together it makes a perfect rainy day snack.

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Cooking Tips

• Always use juicy and pulpy corn, never dry corn.
• Chop the corn in a chopper instead of grinding in a mixer for the right texture.
• Add besan slowly, equal to the corn, so the pakoda has corn taste and not just besan.
• The mixture should be like bhajiya batter, not too watery or too thick.
• Use light oil for frying so pakodas don’t feel heavy or sticky.
• Sprinkle chaat masala on hot pakodas for extra taste.

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Pairing Guide

Crispy Corn Pakoda tastes best with spicy peanut chutney made with peanuts, garlic, chili powder, oil and lemon. You can also serve with green chutney or tomato ketchup. And of course, do not forget tea. Pakoda and tea in the rain is a perfect pair. Open the window, sit with family, and enjoy hot pakodas with chai. It will feel just like Mahabaleshwar in the rainy season.

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Frequently Asked Questions

 

1. Which corn is best for Crispy Corn Pakoda?

Soft, juicy and pulpy corn is best for Crispy Corn Pakoda. Dry corn will not give good taste.

 

2. How to chop corn for Crispy Corn Pakoda?

Always chop corn in a chopper, not in a mixer. In mixer it becomes paste. In chopper, some corn stays whole and some gets mashed, which is perfect.

 

3. How much besan should I add in Crispy Corn Pakoda?

Add besan equal to the amount of corn. Do not add too much, otherwise only besan taste will come and corn taste will go away.

 

4. How should the batter of Crispy Corn Pakoda be?

The batter should be like bhajiya batter, not too thin and not too thick. It should hold shape but not feel dry.

 

5. Which oil is good for frying Crispy Corn Pakoda?

Use light oil for frying Crispy Corn Pakoda. Heavy or thick oil will make pakoda sticky and oily.

 

6. What chutney goes well with Crispy Corn Pakoda?

Spicy peanut chutney with peanuts, garlic, jeera, chili powder and lemon goes very well with Crispy Corn Pakoda. You can also serve with green chutney or ketchup.

 

7. Why use Kashmiri chili powder in Crispy Corn Pakoda?

Kashmiri chili powder gives Crispy Corn Pakoda a nice red color and mild spiciness. It makes pakoda look and taste better.

 

8. How to make Crispy Corn Pakoda more tasty?

Add green chili, ginger, onion, coriander and spices like jeera powder and garam masala. These make Crispy Corn Pakoda more tasty and aromatic.

 

9. When is the best time to eat Crispy Corn Pakoda?

Crispy Corn Pakoda is best in rainy season with hot tea. It feels special when you sit near the window, watch the rain and enjoy pakoda.

 

10. Is Crispy Corn Pakoda famous in Maharashtra?

Yes, Crispy Corn Pakoda is very famous in Maharashtra, especially in Mahabaleshwar during monsoon. People love eating it with tea in the rain.

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