By Govind Kaushik
September 12, 2025
When the monsoon hits and the air turns cool, crispy snacks feel just right. Corn pakora, made with sweet corn and warming spices, is the perfect bite for rainy afternoons. It’s easy to make and full of flavour.
1.5 cups corn kernels 1.5 cups gram flour (besan) 2-3 spring onions, chopped 1 green chilli, chopped 1 inch ginger, chopped 1/4 tsp red chilli powder, turmeric powder, garam masala 1 pinch asafoetida (hing) 1/4 tsp crushed black pepper (optional) 1/4 tsp fennel powder (optional) Salt as required 1/2 cup water Chaat masala for sprinkling
Boil corn cobs until tender, then cool and remove kernels with a knife. In a bowl, combine corn kernels, chopped spring onions, ginger, and green chilli.
Add red chilli powder, turmeric powder, garam masala, asafoetida, crushed black pepper, fennel powder, and salt. Mix well.
Add gram flour and water to form a smooth batter of medium consistency.
Heat oil in a pan. Drop spoonfuls of batter into the hot oil carefully. Fry until golden and crisp on both sides, turning as needed.
Drain excess oil on paper towels and sprinkle chaat masala before serving.