By Foodie Moodie • Jump to Recipe • Print Recipe

Tempting Crispy Onion Corn Pakoda

⏱️ Prep: 10 min

🔥 Cook: 15 min

🕒 Total: 25 min

👨‍👩‍👧‍👦 Servings: 3-4

Crispy, golden pakodas made from thinly sliced onions, sweet corn, and aromatic spices. Perfect rainy day snack to enjoy with tea!

💖 Why You’ll Love This Recipe

• ✅ Crispy on the outside, soft and flavorful inside
• ✅ Quick and easy snack for rainy days
• ✅ Uses simple pantry ingredients
• ✅ Perfect with a hot cup of tea

💡 Cooking Tips

• Add salt to onions first to release excess water for crispier pakodas.
• Ensure oil is hot enough before frying to avoid soggy pakodas.
• Do not overcrowd the pan while frying for even crispiness.

🍴 Serving Suggestions

• Serve hot with green chutney or tomato ketchup.
• Enjoy as a snack with tea or coffee.

❄️ Storage & Reheating

• Best served fresh for maximum crispiness.
• Can be stored in an airtight container for up to 4-5 hours at room temperature.
• Reheat in a hot oven or air fryer for a few minutes to restore crispiness.

🔄 Variations

• Add finely chopped green chillies for extra spice.
• Mix in grated carrots or bell peppers for a colorful version.
• Use chickpea flour only for a gluten-free option.

❓ FAQs

• Can I make these pakodas ahead of time? They are best eaten immediately after frying.
• Can I bake instead of frying? Yes, but deep-frying gives the best crispy texture.
• Can I prepare the mixture in advance? Yes, keep it refrigerated for up to 30 minutes before frying.

📝 Ingredients

• 5-6 sliced onions (thin)
• 1 medium corn
• 1 tsp Kashmiri red chilli powder
• 1/2 tsp turmeric powder
• 1/2 tsp crushed coriander & black pepper
• 1 tsp garlic chilli paste
• 1 tsp salt (as per taste)
• 1/4 tsp ajwain
• 4 tbsp besan (gram flour)
• 2 tbsp corn flour

👨‍🍳 Instructions

1. Add salt to sliced onions and let sit for 5 minutes to release water.
2. Mix in corn, Kashmiri chilli, turmeric, coriander & black pepper, garlic chilli paste, ajwain, besan, and corn flour to make a thick batter.
3. Heat oil in a pan for deep frying over medium heat.
4. Take small portions of the mixture and shape into bite-sized balls with your hands.
5. Carefully drop the balls into hot oil and fry until golden brown and crispy on all sides, about 3-4 minutes per batch.
6. Remove pakodas using a slotted spoon and drain excess oil on paper towels.
7. Serve immediately with green chutney or tomato ketchup and enjoy!

📊 Nutrition (per serving)
Calories: ~180 | Protein: 3g | Carbs: 20g | Fat: 10g