Sweet Corn pakoda, also known as makai bhajiya, is a mouthwatering Indian snack made from fresh sweet corn kernels.
The corn kernels are blended to a coarse paste and deep-fried to a crispy golden brown. The name “makai” refers to corn in Hindi.
This is an easy, quick & simple beginner-friendly vegan snack recipe best served as a party appetizer.
About Corn Pakoda (Makai Bhajiya)
Sweet corn pakoda is a delectable Indian snack that features sweet corn kernels coated in a flavorful batter and deep-fried until crispy.
The natural sweetness of the corn complements the spiciness of the batter, creating a delightful contrast of flavours.
These golden-brown fritters are often seasoned with a blend of spices, such as coriander, chilli powder, and ginger-garlic paste, which add depth to the dish.
Sweet corn pakodas are a popular street food in India and are also served as a tasty appetizer or tea-time snack. Its tantalizing aroma and enticing taste make it a favourite among both kids and adults.
The combination of crunchy exterior and juicy corn inside makes them irresistible.
Whether enjoyed on their own or paired with chutney or dipping sauce, sweet corn pakodas are sure to satisfy your cravings for a flavorful and crispy treat.
This popular street food is enjoyed across India during monsoons and throughout the year as a delectable tea-time snack or appetizer.
Recipe Video
ingredients
Sweet Corn – To make this sweet corn pakoda, we must boil the corn kernels first and then grind them to a coarse paste.
Onions – Adding onion enhances the taste of this pakodas. Here you can skip the onions if you do not like them.
Flours – We will use besan (gram flour) which helps in binding the pakodas and rice flour (chawal ka atta) which gives a nice crispness to these pakodas.
Herbs & Spices – We will need garlic, ginger, green chillies along with red chilli powder, coriander powder, hing (asafoetida) and some fresh coriander leaves.
Seasoning – We will season these pakodas with salt.
Oil – I have used sunflower oil to deep fry these pakodas.
Variations
You can add green leafy vegetables like spinach or fenugreek (methi) to enhance the flavour of these pakodas.
You can skip onion and garlic if you do not like them.
Serving Suggestions
These crispy sweet corn pakodas are served along with spicy green coriander chutney or with tomato ketchup. They pair best with a hot cup of tea & coffee.
Storage Options
These are best consumed immediately as they tend to get soggy if stored for a long time.
How to make Crispy Sweet Corn Pakoda
Note:
You can add green leafy vegetables like spinach or fenugreek (methi) to enhance the flavour of these pakodas.
You can skip onion and garlic if you do not like and still, they taste delicious.
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Recipe Card
Corn Pakoda | Makai Bhajiya | Corn Fritters
Ingredients
- 1 cup Sweet Corn Kernels (Boiled)
- 1 Onion, finely chopped
- 3 tablespoons Rice Flour (Chawal Ka Atta)
- 1/2 cup Besan (Gram Flour)
- 6 cloves Garlic
- 1/2 inch Ginger
- 2 Green Chillies
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Coriander Powder
- 1/4th teaspoon Hing (asafoetida)
- 1 tablespoon Coriander Leaves
- Salt to taste
- Oil, to deep fry the pakodas
Instructions
- In a blender, add garlic, roughly chopped ginger and green chillies.
- Add boiled sweet corn kernels & without adding water grind to a coarse paste. Use pulse mode to grind.
- Transfer the sweet corn paste into a mixing bowl.
- Add finely chopped onions.
- Add red chilli powder, coriander powder, salt and hing (asafoetida). Instead of hing, you can also add 1/4th tsp of ajwain (carom seeds).
- Add a tablespoon of whole boiled corn. (It's optional).
- Add finely chopped coriander leaves.
- Add rice flour and besan (gram flour).
- Mix all the ingredients well. Do not add water, the pakoda batter should not be runny in consistency.
- If your batter is moist add a little besan as required. Meanwhile, heat oil in a frying pan.
- Drop small portions of the pakoda batter into the hot oil.
- Fry pakodas on medium flame.
- Fry till pakodas are golden brown in colour.
- Sweet corn pakodas are ready. Transfer them onto an absorbent paper to drain the excess oil. Fry the remaining pakodas in the same manner.
- Serve hot with some salted fried chillies, spicy coriander chutney, or ketchup.
