crunchy corn fritters | makai pakoda

Sweet and crunchy corn fritters (or corn pakoda) is a popular snack. Available from 5-star hotel to road-star stalls, corn pakoda is very much in demand, specially by the vegetarians. Corn pakoda can be made in minutes and can be served to guests without much effort.


Corn can be used in various recipes and salads. Another popular recipe is corn salad, the healthier counterpart of corn pakoda. Healthier because corn salad uses raw or boiled corns whereas corn pakoda is deep fried.

At times, I prefer corn pakoda over salad. I feel its injustice to bereft my taste buds and tummy of this juicy and crunchy corn pakoda :)


crunchy corn fritters | makai pakoda

Rating: 31

Prep Time: 3 minutes

Cook Time: 5 minutes

Total Time: 8 minutes

Yield: 2

crunchy corn fritters | makai pakoda


  • Corn kernel – 1 bowl
  • Corn flour – 3 tbsp
  • Besan / chickpea flour – 1 and ½ tbsp
  • Green chili – 1 medium (finely chopped)
  • Salt – 1 tsp
  • Cumin seeds powder – 2 tsp
  • Coriander seeds powder – 1 tsp
  • Curry leaves – 7 (fresh / dried)
  • Oil – 2 cup (for deep fry)


  1. Mix besan, salt, cumin powder, coriander powder, curry leaves and green chili with 2 tbsp water.
  2. Put a non-stick kadai on high flame and add oil. Once hot, add the corn-spices mix and fry for 2 to 4 mins, till the corn pakoda turns light golden.
  3. Enjoy crunchy and juicy corn fritters as a snacks or appetizer.


If corn kernels are frozen, then either microwave it for 30 sec or put them in hot water for a min.

You can leave a response, or trackback from your own site.

Leave a Reply

Designed by Free Wordpress Themes and Sponsored by Curry and Spice