Crispiest Sweet Corn Pakoras
Crispy, crunchy, sweet and spiced: these corn pakoras are everything you crave on a gloomy, rainy monsoon day ♡
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These crispy and crunchy corn pakoras are everything I want on a rainy day: spicy, hot, golden and straight out of the oil. They’re made with sweet corn as the base and mixed with besan and rice flour to give them that signature crisp texture that makes pakoras SO addictive. We spice the batter with turmeric, chilli powder, ginger and green chillies and add lots of fresh coriander and curry leaves to bring in that classic flavour.
While I usually love using my airfryer, this time I went all in and deep fried them because let’s be honest: that level of crunch and taste just can’t be replicated. The trick my mom shared is to fry them low and slow so the inside cooks through and the outside crisps up evenly and in the last minute or two, turn up the heat and fry until they’re golden brown. This way, they stay crunchy even after cooling a little. A quick fry of extra curry leaves and green chillies on top takes the whole thing up a notch and serve it all with some green chutney and imli chutney to get the most perfect monsoon snack that’s as comforting as it is flavourful!
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Crispiest Sweet Corn Pakoras
servings
12-15 pakoras
prep time
10 min
cook time
15 min
Ingredients
- 2 cup sweet corn kernels
- 1/2 cup besan (gram flour)
- 1/4 cup rice flour (or cornstarch)
- 1 inch ginger, grated
- 2-3 green chilli
- 1/4 cup fresh coriander, chopped
- 1 sprig curry leaves, chopped
- 1/4 tsp turmeric
- 1 tsp chilli powder
- salt and pepper, to taste
- water as needed, start with 2 tbsp and go upto 4 tbsp if required
- oil, to deep fry
Garnish
- flaky salt
- fried curry leaves
- fried green chilli
- fresh coriander, chopped
Serve With
- imli chutney
- green chutney
Instructions:
- Mix the dry ingredients: Add sweet corn to a bowl. I used frozen sweet corn and boiled it briefly but you can also use fresh corn, just cut it straight off the cob and use it raw, no need to boil. To this, add besan, rice flour, turmeric powder, chilli powder, salt, pepper, chopped green chillies, grated ginger, fresh coriander and curry leaves.
- Mix in the water: Start by adding just a tiny splash of water and mix everything well with a spoon or your fingers. Add more water only as needed, just enough to bring the mixture together into a scoopable batter. It shouldn’t be too wet or too dry, you want it to hold its shape when you scoop it but still be loose enough to fry up crisp.
- Fry the pakoras: Heat oil in a pan and scoop the corn batter directly into the hot oil. For super crispy pakoras, here’s a tip from my mum: fry them low and slow. Let them cook on low to medium heat for around 3 to 4 minutes per side so they cook through and get extra crisp and in the last minute or two, turn up the heat and fry until they’re golden brown and perfectly crunchy.
- Finish and serve: In the same oil, quickly fry some extra curry leaves and whole green chillies. Plate up the pakoras, top with the crispy curry leaves, fried chillies, fresh coriander and a pinch of flaky sea salt. Serve hot with green chutney and imli chutney and it’s the perfect snack for this monsoon season!
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It was amazing. I love corn and this corn pakoras recipe is what I needed . It’s so crunchy and easy to make 😊. I follow your recipes . I love watching your videos. Keep going ❤
I made it todayyy it was just so so good like I don’t like pakoras that much but this one is my favourite now it is crispy on the outside and soft Sweet corn flavour in the inside my mom and everyone loved it thankyou for sharing this recipe, I had to say that you’re recipes never disappoints lol 🫶🏻❤️
pls drop green chutney Nd imli chutney recipe
