Corn Palak Pakoda | Spinach Corn Fritters | कुरकुरे पालक और कॉर्न के पकोड़े
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 & easy beginner-friendly, vegan snack recipe best served with a hot cup of adrak chai (Ginger Tea).
Ingredients
- 1/2 cup Boiled Sweet Corn Kernels
- 1 cup Palak (Spinach), roughly chopped
- 1 Onion,roughly chopped
- 4 tablespoons Besan (Gram Flour)
- 1/4 cup Rice Flour
- 2 Green Chillies, finely chopped
- 1 tablespoon Coriander Powder
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Ajwain (Carom Seeds)
- 1 teaspoon Ginger-Garlic, roughly crushed
- 1 teaspoon Red Chilli Powder
- 1 tablespoon Amchur Powder (Raw Mango Powder)
- 2 tablespoons Coriander Leaves, finely chopped
- Salt to taste
- Oil , to fry the pakodas
Instructions
- 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.
- Add finely chopped coriander leaves and salt to taste.
- 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 flour 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.
- 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.
- Serve warm with coriander mint chutney or ketchup.
Video
Notes
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.
