🧀🌽 Cheese Corn Pakoda Recipe – Crispy, Cheesy, Delicious!

🧀🌽 Cheese Corn Pakoda Recipe – Crispy, Cheesy, Delicious!

Cheese Corn Pakoda is a perfect monsoon and evening snack made with sweet corn, cheese, besan, and simple Indian spices. These pakodas are crispy on the outside and soft, cheesy, and flavorful on the inside. Whether you serve them at parties, tea-time, or as a quick appetizer, they are always a hit! This detailed recipe will help you make restaurant-style cheese corn pakodas at home easily.

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⭐ Ingredients for Cheese Corn Pakoda

Main Ingredients

Sweet corn kernels – 1 cup (boiled or frozen thawed)

Grated cheese – ½ to ¾ cup (mozzarella or processed cheese)

Onion – 1 small, finely chopped (optional but adds good texture)

Green chillies – 1–2, finely chopped

Coriander leaves – 2 tbsp, finely chopped

Ginger–garlic paste – 1 tsp

Flours & Binding

Besan (gram flour) – ½ cup

Rice flour / Cornflour – 2 tbsp (for extra crispiness)

Spices

Red chilli powder or chilli flakes – ½ tsp

Garam masala – ½ tsp

Turmeric powder – ¼ tsp

Salt – to taste

For Frying

Oil – for deep frying

Water – only if needed

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⭐ Step-by-Step Recipe of Cheese Corn Pakoda

Step 1: Prepare the Corn & Cheese Mix

1. Take a mixing bowl and add the boiled sweet corn kernels.

2. Add grated cheese, finely chopped onion, green chillies, coriander leaves, and ginger–garlic paste.

3. Mix gently so the corn and cheese combine well.

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Step 2: Add Flours & Spices

1. To the mixture, add

Besan,

Rice flour / Cornflour,

Red chilli powder,

Garam masala,

Turmeric,

Salt.

2. Mix everything with a spoon or your hands.

3. The mixture should be thick and sticky, not watery.

4. If the mixture feels too dry, sprinkle 1–2 teaspoons of water.

5. If too wet, add an extra spoon of besan.

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Step 3: Shape the Pakodas

Take small portions of the mixture and shape them into rough bite-sized fritters.

You can make round balls or irregular pakoda shapes depending on preference.

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Step 4: Fry Until Golden & Crispy

1. Heat oil in a kadai on medium flame.

2. When oil is hot, drop the shaped pakodas gently into the oil.

3. Fry them in batches without overcrowding.

4. Cook until they turn golden brown and crispy from outside.

5. Remove and place on a tissue to absorb excess oil.

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Step 5: Serve Hot

Serve Cheese Corn Pakodas hot with:

Green mint chutney

Spicy mayo

Tomato ketchup

Sprinkle of chaat masala

These pakodas taste best when served immediately as the cheese remains gooey and melty.

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⭐ Tips for Perfect Cheese Corn Pakoda

Use freshly boiled sweet corn for best taste.

Add rice flour for extra crispiness.

Don’t add too much water or the mixture will become runny.

Fry on medium flame so pakodas cook evenly inside.

Mozzarella gives the best cheese pull!

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