Pakodas are everyone’s favourite snack in monsoon and winter season, and you might have enjoyed a lot of them using different veggies.

Time: 35 minutes


  • 2 cup frozen sweet corn
  • 1/2 teaspoon ginger paste
  • 3 tablespoon rice flour
  • 1 small thinly sliced onion
  • 2 sprigs curry leaves
  • powdered turmeric as required
  • 1 cup sunflower oil
  • 1/2 teaspoon garlic paste
  • 3 tablespoon gram flour (besan)
  • 1/2 teaspoon garam masala powder
  • 2 green chilli
  • salt as required
  • 1/2 teaspoon red chilli powder


  • To prepare sweet corn pakodas, take frozen sweet corns and dip them well in a bowl of water. Rinse them in
  • normal water for a minute and drain off the water. Pour water in a pan and place it over medium flame, cook
  • the sweet corns in water until they become soft and tender. Once done, drain the extra water and pat them dry.
  • Make sure there is no moisture in sweet corns. Then, take a blender jar and blend the sweet corns coarsely a
  • few times. Blend it till all the corns are crushed properly. Now take a large bowl and transfer the sweet corns in
  • it.
  • Now, add chopped onion along with thinly sliced green chilies and chopped curry leaves. Mix them well with
  • the corn paste. Now add gram flour, mix it with the mixture. Season it well with salt and garam masala.
  • Then, add rice flour in the mixture along with red chilli powder. Mix the ingredients well to enhance their
  • flavour. The mixture should look like a dough and not a batter. You can add more besan and rice flour to the
  • mixture to attain a balanced consistency.
  • Now, take a deep pan or kadhai and heat sunflower oil in it on medium flame. You can also use olive oil to fry
  • corn pakodas. When the oil is hot enough, drop small portions of corn mixture by using a small spoon.
  • Fry them until they become tender and golden brown in colour. Once done, take them out and drain the extra
  • oil by using a tissue paper. Savour the sweet corn pakodas with hot tea/coffee and chutney.