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# Corn Pakoda Recipe
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| **Prep time** | 10 min |
| **Cook time** | 15 min |
| **Total time** | 25 min |
| **Serves** | 4 servings |
## Ingredients
* 2 cup sweet corn kernels *(boiled)*
* ½ onion *(thinly sliced)*
* ½ cup besan / gram flour
* 2 tbsp rice flour
* ¼ tsp turmeric / haldi
* ½ tsp kashmiri red chilli powder / lal mirch powder
* 1 tsp ginger garlic paste
* ¼ tsp chaat masala
* pinch of hing / asafoetida
* few curry leaves *(chopped)*
* ¼ tsp salt
* oil for deep frying
## Instructions
1. firstly, in a large mixing bowl take 2 cup boiled sweet corn kernels and ½ thinly sliced onion.
2. squeeze and mix well making sure corn is mashed well. alternatively, pulse in a mixi.
3. now add ½ cup besan, 2 tbsp rice flour, ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp chaat masala, 1 tsp ginger garlic paste, pinch of hing, few curry leaves and ¼ tsp salt.
4. combine and mix well without adding any water.
5. add more besan if required and form a dough.
6. now drop the corn pakoda mixture, making rough balls into hot oil.
7. stir occasionally, and fry on medium flame.
8. fry till the pakora turns crispy and golden. takes approximately 10-15 minutes.
9. finally, serve crispy corn pakoda with chutney or tomato sauce.
## Step-by-step
firstly, in a large mixing bowl take 2 cup boiled sweet corn kernels and ½ thinly sliced onion.
squeeze and mix well making sure corn is mashed well. alternatively, pulse in a mixi.
now add ½ cup besan, 2 tbsp rice flour, ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp chaat masala, 1 tsp ginger garlic paste, pinch of hing, few curry leaves and ¼ tsp salt.
combine and mix well without adding any water.
add more besan if required and form a dough.
now drop the corn pakoda mixture, making rough balls into hot oil.
stir occasionally, and fry on medium flame.
fry till the pakora turns crispy and golden. takes approximately 10-15 minutes.
finally, serve crispy **corn pakoda** with [**chutney**](/recipes/hotel-style-chutney-recipe-coconut) or [**tomato sauce**](/recipes/tomato-sauce-recipe-tomato-ketchup).
## Video
## Notes
* firstly, make sure to discard water if there are any water present after squeezing corn.
* also, add green chilli if you are looking for more spicy pakoda.
* additionally, to make pakoda more crispy, replace rice flour with corn flour.
* lastly , fry the **corn pakoda** on medium flame, else they wont be crispy.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/corn-pakoda-recipe-corn-bhajiya/](https://hebbarskitchen.com/corn-pakoda-recipe-corn-bhajiya/)
