Corn Cob Pakora Recipe

In this rainy season today we are going to make corn spinach pakoras.  It is very easy to make them and they are ready in a jiffy.  Corn will add a crunch to these pakoras and spinach will make these pakoras very healthy to eat.  Also we will make special chutney to be eaten with them.  So in this rainy season, you can also make corn spinach pakoras with this easy recipe and enjoy their taste with your family.


Ingredients for Corn Pakora Recipe


Corn Cob - 2

Gram Flour - 1 cup (100 grams)

Spinach - 1/2 cup, finely chopped

Potato - 1, finely chopped

Green Chilli - 1 tsp, finely chopped

Ginger - 1 tsp, grated

Coriander Leaves - 2-3 tbsp

Fenugreek - 1 tsp

Red Chilli - 1/2 tsp

Asafoetida - 1/2 pinch

Carom Seeds - 1/4 tsp

Salt - 3/4 tsp


For Chutney


Coriander Leaves - 1 cup, chopped

Ginger - 1 inch chopped

Green Chilli - 2

Salt - 1/4 tsp

Black Salt - 1/2 tsp

Cumin Powder - 1/2 tsp

Asafoetida - 1/2 pinch

Curd - 1/4 cup


Oil for frying


Process of making the Batter


Grate 2 soft corn with a medium grater and remove the fibre.  Now put 1 cup of gram flour in a bowl and add water little by little to make a smooth and thick batter.  When the batter is made, add the corn pulp to it and mix it well and beat it for 4-5 minutes.


On whisking, add 1/2 cup of spinach finely chopped, 1 finely chopped potato, 1 tsp of finely chopped green chilli, 1 tsp of grated ginger, 2-3 tbsp of green coriander, 1 tsp of dry fenugreek (crushed), 1/2 tsp of crushed red chilli, 1/2 pinch of asafoetida, 1/4 tsp of carom seeds (crushed) and 3/4 tsp of salt.  Mix them well and keep it for some time.


Process of making the Chutney


Take 1 cup of chopped coriander leaves, 1 inch ginger, 2 green chillies, 1/4 tsp of salt, 1/2 tsp of black salt, 1/2 tsp of roasted cumin powder, 1/2 pinch of asafoetida and 1/2 tsp of curd in a mixer jar.  Grind them finely.  In this way the chutney will be ready.


Process of frying the Pakoras


Heat oil in a pan, the oil should be medium-high hot and the flame should be medium-high.  Put as many pakoras as you can in hot oil and let them fry for 1-2 minutes.  Then flip and fry them till they turn golden brown and take them out.


Prepare the rest by frying in the same way.  In this way the roasted spinach pakoras will be ready after frying.  Serve them with chutney and enjoy this rainy season while savouring these pakoras with your family.




After adding the gram flour and corn pulp, it is necessary to beat the batter for 4-5 minutes.

Corn Cob Pakora Recipe



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