Crispy Corn Pakoda & Instant Dry Garlic Chutney Recipe

Crispy Corn Pakoda & Instant Dry Garlic Chutney Recipe

If you love crunchy, spicy, and easy-to-make snacks, then these Crispy Corn Pakodas paired with bold and flavour-packed Instant Dry Garlic Chutney are perfect for you. This Indian street-style recipe is loved across Gujarat, especially during monsoons when hot pakodas and a cup of chai feel heavenly. The sweetness of corn, the kick from spices, and the aroma of garlic chutney create a beautiful balance that is hard to resist.

Traditional & Regional Value

Corn pakodas have slowly become a popular teatime snack in many Gujarati homes. With sweet corn available year-round, this recipe is a favourite during festivals, family gatherings, and rainy evenings. The lasan-ni sukhi chutney (dry garlic chutney) adds a strong, earthy flavour that Gujaratis love, especially with farsan items like gathiya, bhajiya, and vada pav.

Is it Healthy?

While these pakodas are deep-fried, they still offer some nutritional benefits from sweet corn, besan, ginger, and garlic. Garlic chutney is rich in antioxidants and helps boost immunity. Enjoy these as an occasional indulgence or weekend treat.

Ingredients

For Corn Pakoda

• 2 Corn
• Salt to taste
• ¼ teaspoon turmeric powder
• 1 teaspoon Kashmiri red chilli powder
• 1 teaspoon amchoor powder
• ½ teaspoon chaat masala
• 1 teaspoon coriander powder
• 1 teaspoon fresh ginger (grated)
• 1 teaspoon green chillies (finely chopped)
• 2 tablespoons fresh coriander (chopped)
• 1 cup besan (gram flour)
• Water if required
• Oil for frying

For Instant Dry Garlic Chutney

• 2 tablespoons raw peanuts
• 5-6 dried red chillies
• 25-30 garlic cloves
• 1 cup boondi or gathiya
• 1 tablespoon Kashmiri red chilli powder
• Salt to taste

Steps In Making Crispy Corn Pakoda

1. Remove all the corn kernels and add them to a bowl.
2. Add all the dried spices, grated ginger, and green chillies. Mix well.
3. Add fresh coriander and besan in two batches. Mix everything gently. Add a splash of water only if needed. The mixture should be thick.
4. Heat oil in a kadai. Drop small portions of the mixture and fry on medium heat for 4–5 minutes until golden and crispy.
5. Sprinkle some dry garlic chutney on top and serve hot.

Steps In Making Instant Dry Garlic Chutney

1. In a pan, dry roast peanuts for 1 minute.
2. Add dried red chillies and garlic. Roast for another minute.
3. Cool the mixture completely. Grind on pulse mode until coarse.
4. Add boondi, Kashmiri chilli powder, and salt. Grind again.
5. Your spicy, aromatic garlic chutney is ready!

Watch video and learn how to make Traditional Crispy Corn Pakoda

Tips & Tricks

• Do not add too much water; otherwise, pakodas will turn soggy.
• Always fry on medium heat to ensure even cooking.
• You can add rice flour for extra crispiness.
• Use fresh garlic for stronger flavour in the chutney.
• Leftover dry chutney can be stored for 10–12 days in an airtight jar.

Variations

• Cheese Corn Pakoda: Add grated cheese to the mixture for a kids-friendly version.
• Spicy Version: Add crushed black pepper for an extra kick.
• No-Fry Version: Make small patties and air-fry them.
• Maharashtrian Style: Add roasted coconut to the chutney.

Frequently Asked Questions (FAQ)

1. Can I use frozen corn?

Yes, just thaw them and pat dry before mixing with spices.

2. How long can I store dry garlic chutney?

Store in an airtight jar for up to 10–12 days.

3. Why do my pakodas absorb oil?

Too much water in the batter or very low oil temperature can make them oily.

4. Can I bake corn pakoda?

Yes, bake at 200°C for 20–25 minutes, flipping once halfway.

Conclusion

This Crispy Corn Pakoda with Instant Dry Garlic Chutney is the perfect combination of crunch, spice, and flavour. Make it for a rainy-day snack, weekend chai-time treat, or even as a party starter. It’s quick, easy, and guaranteed to be loved by everyone!

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Crispy Corn Pakoda & Dry Garlic Chutney

Crispy Corn Pakoda & Dry Garlic Chutney healthy tasty snack for winter and rain season

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Appetizer

Cuisine: Gujarati, Indian

Calories: 220

Ingredients Method

Ingredients

  

For Corn Pakoda

• 2 Corn
• salt to taste
• ¼ teaspoon turmeric powder
• 1 teaspoon kashmiri red chilli powder
• 1 teaspoon amchoor powder
• ½ teaspoon chaat masala
• 1 teaspoon coriander powder
• 1 teaspoon fresh ginger
• 1 teaspoon green chillies
• 2 tablespoons fresh coriander
• 1 cup besan/gram flour
• water if required
• oil for frying

For Instant Dry Garlic Chutney

• 2 tablespoons raw peanuts
• 5-6 dried red chillies
• 25-30 garlic cloves
• 1 cup boondi/ Gathiya
• 1 tablespoon Kashmiri red chilli powder
• salt to taste

Method

 

Steps In Making Corn Pakoda

1. Remove all the corn kernels.
2. Now add them to a bowl along with all the dried spices, grated ginger, green chillies and mix well.
3. Now add fresh coriander and besan in two batches and mix well, add a splash of water if needed. The mixture should not be very watery; it should have a thick consistency.
4. Heat oil in a kadai and drop some mixture of the corn pakoda into the oil and fry all the pakodas on medium heat for 4-5 minutes or till they get crispy and golden brown colour. Do not fry on high heat; otherwise, it will remain undercooked in the centre.
5. Sprinkle some dry garlic chutney we prepared on the pakodas and serve hot.

Steps In Making Instant Dry Garlic Chutney

1. In a pan, dry roast peanuts for 1 minute.
2. Now add the dried red chillies and garlic and roast for another minute.
3. Once done, let the mixture cool down, add it to a mixture grinder and grind on pulse mode till it gets a coarse texture.
4. Now add boondi, Kashmiri red chilli powder and salt and grind again.
5. The dried garlic chutney is ready.