Crispy Corn and Veggies Pakoda

Name: Crispy Corn and Veggies Pakoda
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup corn kernels (fresh or frozen); 1 piece small onion, finely chopped; 1 piece small carrot, grated; 1 piece small bell pepper (capsicum), finely chopped; 1 piece green chili, finely chopped (adjust to taste); 0.5 in ginger, grated; 2 tbsp coriander leaves, chopped; 1 cup gram flour (besan); 2 tbsp rice flour; 0.5 tsp turmeric powder; 0.5 tsp red chili powder (adjust to taste); 0.5 tsp cumin seeds; 0.5 tsp carom seeds (ajwain); Salt, to taste; Water, as needed; Oil, for deep frying

iorjia - Good Food (@iorjia01)

5.0

From 4 ratings

Indian Appetiser Snack Vegetarian Nut-Free

Pakoda, also known as fritters, are a popular snack in many parts of India, especially during the monsoon season. The combination of crispy batter and tender, flavorful fillings makes them an irresistible treat. Corn and veggies pakoda is a delicious twist on the traditional pakoda, adding a burst of sweetness...

Prep Time

20min

Cook Time

20min

Total Time

40min

Ingredients

4 Servings

(1 serving = 1 plate)

1cup
corn kernels (fresh or frozen)
1piece
small onion, finely chopped
1piece
small carrot, grated
1piece
small bell pepper (capsicum), finely chopped
1piece
green chili, finely chopped (adjust to taste)
1/2in
ginger, grated
2tbsp
coriander leaves, chopped
1cup
gram flour (besan)
2tbsp
rice flour
1/2tsp
turmeric powder
1/2tsp
red chili powder (adjust to taste)
1/2tsp
cumin seeds
1/2tsp
carom seeds (ajwain)
Salt, to taste
Water, as needed
Oil, for deep frying

How to make Crispy Corn and Veggies Pakoda

Prepare the Vegetables

In a mixing bowl, add the corn kernels, chopped onion, grated carrot, bell pepper, green chilies, ginger, and coriander leaves. Mix well to combine.

Make the Batter

Add the gram flour, rice flour, turmeric powder, red chili powder, cumin seeds, carom seeds, and salt to the vegetable mixture. Mix everything together until the flour evenly coats the vegetables.

Add Water

Gradually add water, a little at a time, to form a thick batter. The batter should be thick enough to hold the vegetables together, but not too runny. If the batter is too thick, add a bit more water; if it's too thin, add a little more gram flour.

Heat the Oil

Heat oil in a deep frying pan over medium heat. To check if the oil is hot enough, drop a small amount of batter into the oil. If it sizzles and rises to the top quickly, the oil is ready for frying.

Fry the Pakodas

Using a spoon or your fingers, carefully drop small portions of the batter into the hot oil. Fry the pakodas in batches, making sure not to overcrowd the pan. Fry until they are golden brown and crispy on all sides.

Drain Excess Oil

Once the pakodas are fried, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to absorb any excess oil.

Serve Hot

Serve the corn and veggies pakodas hot with your favorite chutney or sauce. They pair perfectly with a cup of hot tea or coffee.

Tips & Tricks

Use fresh vegetables and corn for the best flavor. If using frozen corn, make sure to thaw and drain any excess water before adding it to the batter.
Adjust the spice level by adding more green chilies or increasing the amount of red chili powder for a spicier pakoda. For a milder version, reduce the spices as per your taste.
The key to crispy pakodas is the consistency of the batter. It should be thick enough to hold the vegetables together but not too dry. Adjust the amount of water accordingly.
Rice flour helps in making the pakodas extra crispy. If you don't have rice flour, you can substitute it with cornflour or skip it altogether, though the texture may vary slightly.
Ensure the oil is hot enough before frying the pakodas. If the oil is too cool, the pakodas will absorb too much oil and become greasy. If the oil is too hot, the pakodas may brown too quickly on the outside while remaining undercooked on the inside.