Sweetcorn and baby corn feature periodically in Indian dishes – it is grown extensively in the Punjab and this is the area that has many different recipes for it. These pakoda can be served to accompany other dishes or they make wonderful snacks! Serve with a cuppa chai, or a glass of white wine.
This recipe is adapted from The Complete Indian Regional Cookbook by Mridula Baljekar. My bookcases groan with cookbooks collected across the years, and I don’t purchase many new ones these days. But this book is one recent addition. It is a great compendium of modern, delicious Indian dishes.
Browse all of our Pakoda dishes, Baby Corn recipes and all of our Sweetcorn dishes. Or explore our Indian recipes and our Indian Essentials here. Alternatively, explore our Mid Spring collection of dishes.
Baby Corn Pakoda | Baby Corn Fritters
1 cup chickpea flour
2 tspn rice flour
sea salt to taste
0.5 – 1 tspn Indian chilli powder, according to taste
1 tspn nigella seeds
1 tspn fennel seeds
0.5 tspn cumin seeds
0.5 tspn turmeric powder
0.5 tspn cumin powder
0.75 tspn eno or baking powder
oil for deep frying
150g baby corn
chutney, to serve, optional
Mix all the dry ingredients together (except the corn) and mix with water to form a thick batter that will stick to the baby corn.
Heat the oil over a medium heat in a pan suitable for deep frying. When the oil is hot, dip each baby corn into the batter, shake off the excess and place carefully in the oil. (I use tongs to immerse the corn, lift out and place into the oil.)
Don’t overcrowd the pan, and fry until the corn is crisp and golden brown. It will take 7 – 8 minutes. Remove from the oil and drain on kitchen paper towel.
Repeat with the remaining corn.
Serve with chutney if desired, but they are also perfect on their own.
recipe notes and alternatives
Mix finely chopped onion into the batter.
Halloumi and paneer pakoda can be made the same way. So can rings of capsicum and slices or ribbons of zucchini.