Corn Pakoda | Corn Fritters | Foodomania

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Corn Pakoda | Corn Fritters

Sep 12, 2012         8 comments.

{Another one from the archives of my previous blog}

This is the south Indian way of making corn balls. Actually, I say that only because this is how Ma makes them and I find a lot of South Indian ingredients going into the mixture! 😀 Whether you follow this recipe or not, keep a few things in mind: Add enough binding agent in your mixture so that it doesn’t disintegrate while frying in oil; season it well to suit your taste.. and deep fry! 😀 Deep frying is something that takes these savory snacks to a whole other level. I’ve made it countless times and each time the taste differs coz I keep trying different spices & combinations!Alternatively: you could bake them or use the appam pan to shallow fry.

CORN PAKODA RECIPE | Corn Balls | Sweet Corn Fritters

(Print this recipe)

Prep Time: 15 min

Fry time: 4-5 min

Makes: 20-25 small balls


1.5 cups Sweet Corn Kernels
3 TBsp finelly chopped Onion
2 TBSp Roasted gram | Chutney Dal | Pottukadalai
3-4 finely chopped Green Chili
2 tsp Red chili powder
2 TBsp finely chopped cilantro / coriander leaves
1 tsp Garam Masala (skip if you cannot make or find it)
2 tsp Garlic paste
1-2 tsp Salt (or as per your taste)
2-3 TBSP Cornflour (or until the mixture is thick)

**some people use bread crumbs to thicken the mixture. I didn’t have bread at home, so I used a tablespoon of Semolina (Rava) & increased my cornflour until the mixture was thick enough for me to make small corn balls.


1. Wash the corn kernels well
2. In a blender/mixer, put the green chili, red chili powder, coriander, roasted split chickpeas, onions, salt, Garam masala & grind it into a coarse mixture

3. After making a mixture, add the boiled Sweet corn into the mixer & grind it into a paste. It should not be a very smooth paste. No need to add water.

4. Once you get the paste out, take a call. If it is not very thick, add more cornflour. I had to add about 2-3 tablespoons of cornflour. You can add you bread crumbs now. I skipped it & added more cornflour.

5. Heat the oil. Make small balls from the mixture & drop them into the oil. Let it cook for 2 minutes on medium flame. Then turn the corn balls so that the other side can get cooked well too. Cook for a longer time on medium flame. (takes around 5-6 minutes totally)

6. Serve with tomato ketchup or any dipping of your choice!


  1. Another alternative is: you could boil the corn kernels and then blend.
  2. Before frying, taste the mixture and adjust for salt, chilli powder etc.
  3. You can also coat the balls in breadcrumbs before frying to get a crunchy texture

8 Comments on “Corn Pakoda | Corn Fritters

  1. This looks so much like a snack/street food that we have in Trinidad called pholourie but its made with chickpeas there. I’ve put a link below for you to see one receipe. I wonder if our dish is a version of yours but was changed with the passage of time.

  2. Oh, these look so good! And so glad you posted pictures, especially for a recipe like this where you have to add more or less of the cornflour, etc. depending on how it looks. Thanks for sharing at the Culture Swapper!

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