Скачать или смотреть Crispy Corn Pakoda Recipe | इतना क्रंची कि खाकर रुक नहीं पाएंगे | Chef Ajay Chopra

Crispy Corn Pakoda Recipe | इतना क्रंची कि खाकर रुक नहीं पाएंगे | Chef Ajay Chopra

Subscribe to my channel here :    / @chefajaychopra  

Make super crunchy and delicious Crispy Corn Pakoda at home – a perfect tea-time or rainy-day snack! These golden, crunchy fritters are made with sweet corn, fresh spices, and herbs, giving you the ultimate street-style taste right in your kitchen.

Portion servings: 5-6 pax
Preparation time: 05 mins
Cooking time: 40 mins

Ingredients:

For corn pakoda:
Corn kernels 2 cups
Green chilli chopped 1 tsp
Ginger chopped 1 tsp
Spring onion chopped 2 tbsp
Coriander chopped 2 tbsp
Salt ½ tbsp
Jeera powder ½ tsp
Garam masala powder ½ tsp
Red chilli powder ½ tsp
Besan 1½ cup
Splash of water if required
Oil for frying
Chaat masala

For peanut chutney:
Peanuts ¼ cup
Garlic 6-7 pcs
Jeera ½ tsp
Salt ½ tsp
Red chilli powder 1 tsp
Oil ¼ cup
Lemon juice 1 pc
Water as required

Method:

Step 1 – Peanut Chutney
Into a blender jar, add roasted peanuts, garlic cloves, jeera, salt, red chilli powder, oil, lemon juice, and a little water.
Blend everything until smooth. Add more water only if needed to get a thick, creamy chutney.
Transfer to a serving bowl and keep aside.

Step 2 – Prepare the Corn for Pakodas
Instead of using whole corn kernels, which can burst while frying, take the kernels and roughly chop them using a knife or give them a quick pulse in the blender — just enough to break them down into small bits. This makes the mixture safe and also helps it bind better.

Step 3 – Make the Mixture
Transfer the chopped corn to a large mixing bowl.
Add chopped green chilli, ginger, spring onion, fresh coriander, salt, jeera powder, garam masala powder, and red chilli powder.
Sprinkle in the besan. Start mixing everything together — the natural moisture from the corn will help bind the ingredients. Only add a splash of water if it’s too dry. The mixture must be thick, sticky, and able to hold shape when pressed — not loose or runny.

Step 4 – Fry the Pakodas
Heat oil in a deep frying pan on medium flame. Check the oil temperature by dropping a tiny piece of mixture — it should sizzle gently and rise to the top.
Take small portions of the corn mixture in your fingers, press them lightly to shape, and slide them gently into the hot oil. Fry in batches so they cook evenly.
Let the pakodas cook on medium flame, turning them occasionally until they’re crisp and golden brown on all sides. Avoid high flame — it can brown the outside too fast while leaving the inside undercooked.

Step 5 – Drain and Season
Once done, remove the pakodas with a slotted spoon and place them on a paper towel-lined plate to absorb excess oil.
While they’re still hot, sprinkle a good pinch of chaat masala for that extra tangy, spicy flavour.

Step 6 – Serve
Serve the crispy, golden corn pakodas immediately with the creamy peanut chutney.
These are best enjoyed hot, when the outer layer is perfectly crunchy and the inside is soft and flavourful.

By chopping the corn before mixing, you avoid the bursting issue completely and get a safe, thick batter that fries up beautifully.



#chefajaychopra #CrispyCornPakoda #CornPakodaRecipe #CrispyPakoda #EveningSnacks #TeaTimeSnacks #IndianSnacks #CrispySnacks #CornRecipes #VegetarianSnacks #StreetFoodAtHome #SnackIdeas #PartySnacks #MonsoonSnacks #RainyDaySnacks #crispypakodarecipe

crispy corn pakoda recipe, corn pakoda, crispy pakoda recipe, evening snacks recipes, indian snack recipe, tea time snacks, vegetarian pakoda recipe, crispy snacks recipe, monsoon snack ideas, party snacks ideas, crunchy corn fritters, sweet corn pakora, street style corn pakoda, besan corn pakoda, crispy pakora at home

For more information and many more recipes, Visit us at: https://www.chefajaychopra.com/food-r...

Facebook :   / chefajaychopra  
Twitter : https://x.com/mchefajaychopra
Instagram :  / chefajaychopra