Corn palak pakoda is a delicious, crispy, and easy-to-make pakoda recipe that is made with boiled sweet corn along with fresh spinach leaves and onions.
This is a quick, simple and super easy vegan snack recipe best served with a hot cup of adrak chai (Ginger Tea)
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About Corn palak Pakoda
Corn Palak (corn & spinach) is one of the winning combinations in the culinary world. These pakodas are also called as palak makai bhajiya.
This is a vegan, gluten-free, beginner-friendly, snack recipe.
Making these pakoda (fritters) is easy and can be served as a party appetizer.
The natural sweetness of corn complements beautifully with the spinach and spices creating a delightful contrast of flavours and textures.
This Indian-style spinach and corn fritters are a great variation for the regular pakodas.
This corn palak pakoda can be deep-fried as well as air-fried.
One thing to remember is that onion and palak (spinach) release their own water when they come in contact with salt and spices. Hence add very little water while making the pakoda batter.
To make this corn palak pakoda (spinach corn fritters), sweet corn kernels are boiled and combined with finely chopped palak (spinach leaves) along with onions, herbs & spices, gram flour and rice flour.
These are then deep-fried till golden brown and served with green coriander mint chutney or with ketchup.
These pakodas make the best tea-time snack and are a favourite among both kids and adults.
The combination of crunchy exterior and juicy corn makes these fritters irresistible.
I have added onion and garlic in this recipe, to make it satvik, you can skip adding onion and garlic altogether.
Recipe Video
ingredients
Sweet Corns โ We need to boil the corn kernels till they are al dente. Do not overcook the sweet corn kernels.
Palak (Spinach) โ We will need 1 cup of roughly chopped palak (spinach) for this pakoda recipe
Onions โ I have added roughly chopped onions to enhance the taste and texture of this pakoda, but you can skip them if you do not like them.
Herbs & Spices โ We will need some basic pantry essentials like ginger-garlic paste, garam masala, coriander powder, red chili powder, turmeric powder, and green chilles.
Seasoning โ We will need salt to taste and amchur powder (raw mango powder) to give a hint of tanginess to these pakodas. Adding amchur powder is optional.
I also like to add a half teaspoon of sugar which helps balance the taste of this pakoda. Itโs optional.
Oil โ We will need oil to deep fry the pakodas.
Frequently Asked Questions
Can I use frozen corn for making Corn Palak Pakoda?
Yes, you can use frozen corn to make this pakoda. Remember to thaw it before using it.
Can I use other green vegetables instead of spinach?
Yes, you can substitute spinach with methi (fenugreek), and chavali (amaranth).
How to make pakodas crispy?
Make sure oil is hot enough before you put the pakoda for frying. Frying in small batches also helps pakoda stay crisp.
What chutneys can I serve with these Corn Palak Pakoda?
Corn palak pakoda goes well with green coriander chutney, tamarind chutney and even with tomato ketchup.
Can I bake Corn Palak Pakoda instead of frying?
Yes, for a healthier version, you can bake these pakodas in a preheated oven at 180ยฐC (350ยฐF) until they are golden & crispy.
What to do if my batter is too thin or too thick?
If the batter is too thin, add a bit of gram flour. If the batter is too thick, add water little by little to adjust the consistency.
You can bake these pakodas instead of frying
Preheat the oven to 180ยฐC (350ยฐF).
Shape the pakoda batter into small fritters and place them on a baking sheet lined with lightly greased parchment paper.
Brush the pakodas with a little oil before baking.
Bake for 20-25 minutes, flipping them halfway through for even cooking. If needed, bake for an additional 5-10 minutes until crisp.
Serving Suggestions
These crispy corn palak pakodas are served with spicy green coriander chutney or 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.
Related Recipes
More Pakoda (Fritters) Recipes
Sweet Corn Pakoda, Baingan Pakoda (Eggplant Fritters), Moong Dal Pakoda, Cabbage Pakoda, Methi Pakoda (Fenugreek), Onion Pakoda
How to make Corn Palak Pakoda (Corn Spinach Fritters)
Note:
I have added onion and garlic to this pakoda, you can totally skip it to make it satvik and jain friendly.
You can use other leafy vegetables too instead of spinach (palak) like methi (fenugreek) and green amarant.
You can add a pinch of baking soda to make it more light and fluffy.
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Recipe Card
Corn Palak Pakoda | Corn Spinach Fritters | เคเฅเคฐเคเฅเคฐเฅ เคชเคพเคฒเค เคเคฐ เคเฅเคฐเฅเคจ เคเฅ เคชเคเฅเคกเคผเฅ
Ingredientsย ย
- 1/2 cup Boiled Sweet Corn Kernels
- 1 cup Palak (Spinach), roughly chopped
- 1 Onion,roughly chopped
- 4 tablespoons Besan (Gram Flour)
- 1/4th cup Rice Flour
- 2 Green Chillies, finely chopped
- 1 tablespoon Coriander Powder
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Ajwain (Carom Seeds)
- 1 teaspoon Ginger-Garlic, roughly crushed
- 1 teaspoon Red Chilli Powder
- 1 tablespoon Amchur Powder (Raw Mango Powder)
- 2 tablespoons Coriander Leaves, finely chopped
- Salt to taste
- Oil, to fry the pakodas
Instructionsย
- Boil corn kernels till they are al dente. Once done cool it down to room temperature.
- In a mixing bowl, add boiled sweet corn along with roughly chopped onions.
- Add roughly chopped palak (spinach) and green chillies.
- Add ginger-garlic paste, coriander powder, garam masala powder, red chilli powder and ajwain (carom seeds)
- Add amchur powder (raw mango powder). You can skip amchur powder if you do not have it or do not like.
- Add finely chopped coriander leaves and salt to taste.
- Mix all the ingredients well. While mixing, palak (spinach) and onions release their own water hence be careful while adding water later.
- Add besan (gram flour) and rice flour.
- First, mix the flour with palak and corn.
- Now add water little by little to form a pakoda batter.
- Here I ended up adding 1/4th cup of water. Adjust the amount of water depending on the quality of the flours used.
- Heat oil and drop a small portion of the batter into the oil and fry till pakoda are golden brown in colour. Fry on medium flame.
- Sometimes, the corn can burst, hence be careful while frying.
- Keep flipping the pakodas so they cook evenly from all sides.
- Corn palak pakodas are ready.
- Transfer them onto an absorbent paper to drain excess oil.
- Serve warm with coriander mint chutney or ketchup.
