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Close up shot of corn paneer pakoda on butter paper placed on wooden platter.
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5 from 1 vote

Corn Pakoda

Crispy Sweet Corn Pakoda is a delicious snack recipe made using corn kernels, spices, chickpea and rice flours. These crunchy pakodas are super yummy and so addictive. It's gluten free! Best enjoyed with chutney and a cup of hot masala tea.
Prep Time10 mins
Cook Time15 mins
Course: Appetizer, Snacks
Cuisine: Indian
Diet: Gluten Free, Vegetarian
Servings: 6
Calories: 169kcal
Author: Farrukh Aziz


  • cups Corn Kernels
  • 150 grams Paneer (coarsely crumbled or cut in small cubes)
  • 4 tablespoons Chickpea Flour
  • 3 tablespoons Rice Flour
  • cup Onions finely chopped
  • cup Coriander Leaves finely chopped
  • 1 teaspoon Green Chilies finely chopped
  • inch Ginger grated
  • 1 teaspoon Cumin Seeds
  • ½ teaspoon Carom Seed Ajwain
  • ½ teaspoon Red Chili Powder
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon Lemon Juice
  • Salt as per taste
  • Oil For Frying


  • Grind corn to a coarse paste without adding any water. This can also be done in a chopper. 2-3 times pulse to coarse the corn is good to go.
  • In a large bowl, combine all the ingredients except oil, mix well. The mixture should be like a dough.
  • Only if the mixture is too dry, then add 1-2 spoons of water only.
  • Heat enough oil in deep bottom pan.
  • Once the oil is hot, make a small blob of a mixture and gently slide it in to hot oil.
  • Fry on medium high heat until golden brown and crisp.
  • Take them out on absorbent kitchen towel. Repeat the same for the remaining mixture.
  • Serve them hot and crisp with green coriander-mint chutney or ketchup.


You can skip the paneer from the recipe, if you wish too.
if you do not have the access to rice flour, then replace it with cornflour.
Modify the spices and chilies as per your liking.
Only if the mixture is too dry, add 1-2 tablespoons of water to make the pakoda mixture.
And if the mixture is too runny, then add few spoons of  besan or chicken pea flour more to the mixture.
If you are using corn corn, then boil it until tender and then scrape the corn kernels and use. 
If you are using frozen corn kernels then thaw and rinse them well. Pat dry to make sure there is no moisture left.


Calories: 169kcal | Carbohydrates: 20g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 146mg | Potassium: 163mg | Fiber: 2g | Sugar: 3g | Vitamin A: 140IU | Vitamin C: 3mg | Calcium: 130mg | Iron: 1mg