Corn Palak Pakoda | Spinach Corn Fritters | कुरकुरे पालक और कॉर्न के पकोड़े

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Corn palak pakoda is a delicious, crispy and easy-to-make pakoda recipe made with boiled sweet corn along with fresh spinach leaves and onions.

This is a quick, simple and super easy vegan snack recipe best served with a hot cup of adrak chai (Ginger Tea)

About Corn Palak Pakoda

Corn Palak (spinach) is one of the winning combinations in the culinary world. These pakodas are also called as palak makai bhajiya.

This is a vegan, gluten-free, beginner-friendly snack recipe.

Making these pakoda / fritters is super easy and can be served as a party appetizer too.

The natural sweetness of corn complements beautifully with the spinach and spices creating a delightful contrast of flavours and textures.

This Indian-style spinach and corn fritters are a great variation for the regular pakodas.

This corn palak pakoda can be deep-fried as well as air-fried.

One thing to keep in mind is, that onion and palak (spinach) release their own water when they come in contact with salt and spices. Hence add very little water while making the pakoda batter.

To make this corn palak pakoda (spinach corn fritters), sweet corn kernels are boiled and combined with finely chopped palak (spinach leaves) along with onions, herbs & spices, gram flour and rice flour.

These are then deep-fried till golden brown and served with green coriander mint chutney or with ketchup.

These pakodas make the best tea-time snack and are a favourite among both kids and adults.

The combination of crunchy exterior and juicy corn makes these fritters irresistible.

I have added onion and garlic in this recipe, to make it satvik, you can skip adding onion and garlic altogether.

I have shared many pakoda / fritter recipes on my blog along with SWEET CORN PAKODA, do check them out if interested.

Also, now you can watch my recipes on YouTube.

lngredients

Sweet Corns – We need to boil the corn kernels till they are al dente. Do not overcook the sweet corn kernels.

Palak (Spinach) – We will need 1 cup of roughly chopped palak (spinach) for this pakoda recipe

Onions – I have added roughly chopped onions to enhance the taste and texture of this pakoda, but you can skip them if you do not like them.

Herbs & Spices – We will need some basic pantry essentials like ginger-garlic paste, garam masala, coriander powder, red chili powder, turmeric powder, and green chilles.

Seasoning – We will need salt to taste and amchur powder (raw mango powder) to give a hint of tanginess to these pakodas. Adding amchur powder is optional.

I also like to add a half teaspoon of sugar which helps balance the taste of this pakoda. It’s optional.

Oil – We will need oil to deep fry the pakodas.

Serving Suggestions

These crispy corn palak pakodas are served with spicy green coriander chutney or tomato ketchup. They pair best with a hot cup of tea & coffee.

Storage Options

These are best consumed immediately as they tend to get soggy if stored for a long time.

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Step-by-Step Corn Palak Pakoda Recipe With Pitcures

How to make crispy Corn Palak Pakoda (Spinach Corn Fritters)

• Boil corn kernels till they are al dente. Once done cool it down to room temperature.

• In a mixing bowl, add boiled sweet corn along with roughly chopped onions.

• Add roughly chopped palak (spinach) and green chillies.

• Add ginger-garlic paste, coriander powder, garam masala powder, red chilli powder and ajwain (carom seeds)

• Add amchur powder (raw mango powder). You can skip amchur powder if you do not have it or do not like it.

• Add finely chopped coriander leaves and salt to taste. I also like to add a half teaspoon of sugar which helps balance the taste of this pakoda. It’s optional.

• Mix all the ingredients well. While mixing, palak (spinach) and onions release their own water hence be careful while adding water later.

• Add besan (gram flour) and rice flour.

• First, mix the flours with palak and corn.

• Now add water little by little to form a pakoda batter.

• Here I ended up adding 1/4th cup of water. Adjust the amount of water depending on the quality of the flours used.

• This is how we want the consistency of pakoda batter.

• Heat oil and drop a small portion of the batter into the oil and fry till pakoda are golden brown in colour.

• Fry on medium flame.

• Sometimes, the corn can burst, hence be careful while frying.

• Keep flipping the pakodas so they cook evenly from all sides.

• Corn palak pakodas are ready.

• Transfer them onto an absorbent paper to drain excess oil.

• Fry the remaining pakodas in a similar manner.

• Serve hot with coriander mint chutney or ketchup.

Note:

I have added onion and garlic to this pakoda, you can totally skip it to make it satvik and jain friendly.

You can use other leafy vegetables too instead of spinach (palak) like methi (fenugreek) and green amarant.

You can add a pinch of baking soda to make it more light and fluffy.

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