Crispy Corn Potato Pakoda

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Craving a perfect, crispy snack that’s easy to make at home? Imagine golden-brown pakodas, crunchy on the outside and wonderfully tender inside, bursting with the flavours of fresh corn, potato, and aromatic spices. This isn’t just another fried snack; it’s a delightful experience waiting to happen in your kitchen.

Our detailed recipe guides you through every step, ensuring your Crispy Corn Potato Pakodas turn out absolutely perfect, every single time. Learn the secrets to achieving that irresistible crunch and the ideal blend of spices. From preparing the fresh ingredients to mastering the frying technique, we’ve got you covered.

Don’t miss out on creating these mouth-watering pakodas that are guaranteed to be a hit with family and friends. Get ready to impress everyone with this simple, yet incredibly flavourful, homemade treat. Ready to unlock the full recipe and transform your snack time?

Also Read – Easy Tomato Pakoda Recipe

Also Read – The Secret To Making Perfectly Crispy Flattened Pakodas

Ingredients:
  • 1 Cup of fresh Corn (Kernels)
  • 1 medium-sized potato, peeled and finely chopped
  • 1 medium-sized onion, finely chopped
  • 1 tsp Coriander Seeds Powder
  • 1/2 tsp Cumin Seeds Powder
  • 1/2 tsp Ajwain Seeds (Carom seeds, crushed by hand)
  • A Pinch of Hing / Asafetida
  • 1 tbsp (Green Chilli-Ginger-Garlic) Paste
  • 1/4 tsp Turmeric Powder
  • Salt to taste
  • A handful of coriander leaves with tender stems, finely chopped
  • 1 tbsp Rice Flour (or cornflour)
  • 1 Cup Besan / Gram Flour
  • 1 tsp Red Chilli Powder
  • Water, as needed
  • Oil for deep frying

Also Read – Besan Pakoda Recipe: Delicious and Less Oily Pakodas

Instructions:
  1. Take the fresh corn kernels in a bowl. You can lightly pulse them in a chopper if desired, but it’s not necessary.
  2. Add the finely chopped potatoes. Ensure they are washed and drained well.
  3. Add the finely chopped onion.
  4. To the vegetable mixture, add coriander powder, hand-crushed cumin seeds, hand-crushed carom seeds, and asafoetida.
  5. Add the crushed green chilli, ginger, and garlic paste.
  6. Stir in turmeric powder and salt.
  7. Add the chopped coriander leaves.
  8. Add the rice flour (or cornflour).
  9. Add the gram flour (besan).
  10. Finally, add a little red chilli powder.
  11. First, mix all the ingredients well without water.
  12. Then, gradually add a little water at a time, mixing until you get a batter consistency suitable for making pakodas (bhaji). Be careful not to add too much water. The mixture should hold its shape.
  13. Heat oil in a pan until it’s very hot.
  14. Once the oil is hot, reduce the gas to medium.
  15. Carefully drop small portions of the batter into the hot oil.
  16. Don’t overcrowd the pan. Fry in batches if necessary.
  17. Let them fry for a bit before turning them.
  18. Fry the pakodas on medium heat, turning occasionally, until they are golden brown and crispy.
  19. Once golden brown and cooked through, remove the pakodas from the oil and drain any excess oil.
  20. The pakodas should be crispy on the outside and cooked through on the inside.
  21. Serve hot with sauce and chutney.

Also Read – Street-Style Crispy Chana Dal And Urad Dal Pakoda at Home

Crispy Corn Potato Pakoda

Shubham Nimbalkar
Unlock crispy perfection! Make Corn Potato Pakodas with our easy recipe. Get golden, flavourful snacks every time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Pakoda Recipe
Cuisine Indian
Servings 4

Ingredients
  

  • 1 Cup of fresh Corn Kernels
  • 1 medium-sized potato peeled and finely chopped
  • 1 medium-sized onion finely chopped
  • 1 tsp Coriander Seeds Powder
  • 1/2 tsp Cumin Seeds Powder
  • 1/2 tsp Ajwain Seeds Carom seeds, crushed by hand
  • A Pinch of Hing / Asafetida
  • 1 tbsp Green Chilli-Ginger-Garlic Paste
  • 1/4 tsp Turmeric Powder
  • Salt to taste
  • A handful of coriander leaves with tender stems finely chopped
  • 1 tbsp Rice Flour or cornflour
  • 1 Cup Besan / Gram Flour
  • 1 tsp Red Chilli Powder
  • Water as needed
  • Oil for deep frying

Instructions
 

  • Take the fresh corn kernels in a bowl. You can lightly pulse them in a chopper if desired, but it's not necessary.
  • Add the finely chopped potatoes. Ensure they are washed and drained well.
  • Add the finely chopped onion.
  • To the vegetable mixture, add coriander powder, hand-crushed cumin seeds, hand-crushed carom seeds, and asafoetida.
  • Add the crushed green chilli, ginger, and garlic paste.
  • Stir in turmeric powder and salt.
  • Add the chopped coriander leaves.
  • Add the rice flour (or cornflour).
  • Add the gram flour (besan).
  • Finally, add a little red chilli powder.
  • First, mix all the ingredients well without water.
  • Then, gradually add a little water at a time, mixing until you get a batter consistency suitable for making pakodas (bhaji). Be careful not to add too much water. The mixture should hold its shape.
  • Heat oil in a pan until it’s very hot.
  • Once the oil is hot, reduce the gas to medium.
  • Carefully drop small portions of the batter into the hot oil.
  • Don’t overcrowd the pan. Fry in batches if necessary.
  • Let them fry for a bit before turning them.
  • Fry the pakodas on medium heat, turning occasionally, until they are golden brown and crispy.
  • Once golden brown and cooked through, remove the pakodas from the oil and drain any excess oil.
  • The pakodas should be crispy on the outside and cooked through on the inside.
  • Serve hot with sauce and chutney.

Video

Keyword indian Snack

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