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Corn pakoda with green chutney recipe | makai na bhajiya | Rajkot famous green chutney

Corn pakoda is deep-fried fritters made from sweet corn, besan, rice flour, yogurt, and regular spices. They are crispy on the outside while soft on the inside. I also share simple and spicy chili chutney to serve with bhajiya. It is a delicious starter or evening snack and it goes great during the cold winter or rainy season with a cup of hot tea! They are quick to make and you can prepare them anytime you feel like it. Do try this!

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Recipe Video


Corn pakoda with green chutney recipe | makai na bhajiya | Rajkot famous green chutney

Nehas Cook Book
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Snack
Cuisine Indian
Servings 2 servings


For corn pakoda

  • 3 corns
  • 1 tsp coriander seeds
  • 6-7 black pepper
  • ½ tsp ajwain
  • 2 tbsp corn kernels
  • 1 medium size chopped onion
  • 2 green chilli
  • ½ tsp ginger
  • 1 tsp dry mango powder
  • Grounded masala
  • Salt to taste
  • ½ tsp sugar
  • 1 tbsp yogurt
  • ½ cup chopped coriander leaves
  • ¾ cup gram flour besan
  • 2 tbsp rice flour
  • Oil for deep frying

For chilli chutney

  • 50 grm or ½ cup green chilli
  • ½ tbsp lemon juice
  • ¼ tsp hing
  • ¼ tsp turmeric powder
  • Salt to taste
  • ¼ cup peanuts


Making corn pakoda

  • Grind coriander seeds, black pepper and ajwain into a coarse powder.
  • Grate the corn or coarsely ground with a grater.
  • Now add corn kernels green chilli, chopped onion, ginger paste, dry mango powder, grinded masala, amchur powder, salt, sugar, yogurt and coriander leaves. Mix well.
  • Add ¾ cup of besan and 2 tbsp rice flour. Stir well. If the batter is too thin then add a little more besan. The consistency of the batter should be medium.
  • Heat the oil in a pan on medium heat for deep frying.
  • Once hot drop a few pakoras at a time using your hand or two spoons.
  • After some time move them around for even browning.
  • Fry till it is golden brown from both sides.
  • Remove it to a wire rack using a slotted spoon.

Making chilli chutney

  • In a mixture jar, add green chilli, lemon, salt, hing, turmeric powder and peanuts. Grind into a smooth paste.
  • Chutney is ready. Serve it with bhajiya


  • Grate corn into a coarse paste.
  • Curd gives softness to bhajiya.
  • do not add water to make bhajiya batter.
  • whisk bhajiya batter for 2 minutes so air particles incorporate in it.
  • fry bhajiya on medium flame.




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