Spicy Corn Pakoras With Mango-Tamarind Chutney Recipe (2024)

I am not sure why more people have not made these, they are outstanding, and vegan if you don't use ghee. Maybe it is because of the frying, but you don't have to deep fry them! The batter is so dense and holds together so well, you could make patties out of it and fry in a minimum of oil. Think outside the box! And be sure to make the mango chutney, too, the mint/tamarind/corn combo is wonderful.

I used more chickpea flour and less regular flour. It's nice to leave some of the kernels un pureed for texture. also using half or all coarse cornmeal is nice. Great recipe!!!

These were excellent. I used frozen corn which I let thaw before pureeing, a great substitute when you can't find fresh corn. I doubled the finely chopped chiles as the first time I made them they weren't very spicy. If you don't have ghee and don't feel like separating the butter, just use whole butter. I did and it worked just fine. Usually pakora are shaped into little balls, which I did. Easier to eat with co*cktails. The seeds add wonderful flavor and texture.

Don't make pakoras with carrots. Okra's texture would also make them inedible (I think). Peas should be fine. Pakoras are typically made with any of these vegetables: onion slices, spinach, thin potato slices, eggplant, cauliflower. Similar vegs should work in the corn version.

I cooked the little fritters on my electric grill that folds in half (both sides cooked at the same time). Set to 350 the little cakes browned up nicely in no time - and I used less than 1 T oil for all. I also made a double batch of the outrageous chutney. Next time, I'll triple the chutney.

Oh my stars! These are super delicious. I made mistakes but this recipe is really forgiving. First up I used frozen corn and did not thaw it before mini chop, it left quite a bit of whole kernels. Second, I added chicken broth because the dough was uber thick. The pakoras looked just like the photo, they fried up crispy and smelled amazing. Love these! I heated some up the next day and they won't be crispy but I still liked them. I even liked them cold! Whatever! They're fabulous!

Excellent savory pancake-like pakoras. Fine with replacement flour for the wheat flour (I used half chickpea, half oat, plus the cornmeal, not finely ground.) I left two of the cobs out of the puree for more texture. Sautéing in a little oil is fine.

A little late, but I've made these with zucchini and they were fantastic!

This was amazing - the love child of a falafel and a hush puppy with a side in spicy/sweet/sour goodness. Yeah. That good.

No fears! you can stop worrying about the fat in a recipe; now we know the sugar industry paid 'scientists' $50 grand to hide sugar's horrible effect on the body and instead to wrongly lay the blame on fats. All those scientists are now dead so unavailable to prosecute. So you can safely eat some of these sambals and their sauce. If you're still worried about it, then just eat half of the portion, and enjoy it safely! The fat in a recipe is how we taste it.

I used frozen corn which I let thaw before pureeing, a great substitute when you can't find fresh corn. I doubled the finely chopped chiles as the first time I made them they weren't very spicy. If you don't have ghee and don't feel like separating the butter, just use whole butter.

David - most Indians would call your concoction corn cutlets, not pakoras.

Esoteric? I could live easier w'out any other flour than chick pea!

I rarely make a recipe more than once, but I've already made these twice in the last week. Since corn season is over, I had to make them with frozen corn (no need to thaw), and even canned corn (drained) in a pinch - both with equal success, and no discernible difference. I used a small cookie scoop, and flattened them slightly with the back of a spatula. Didn't use 1" of oil, just a generous coating of the pan was fine. They reheat perfectly in the oven. Definitely don't skip the mango chutney!

Lillian liked. Didn’t have chickpea flour. Next time just buy chutney

Delicious combo with the mango tamarind chutney. The pakoras come out nice and crispy and stay that way a little longer than other vegetable pakoras.

This was very easy to make and delicious to eat.

Loved these. Will use much less oil next time thx to notes. I used peaches instead of mango due to family allergy and it tasted great. Will also likely use more 'bloomed seeds to increase flavor of dough.

The batter was too thick. Taste was okay, but next time I will find a way to give a smoother and more favorable batter/taste.

Could you substitute buckwheat flour for the chickpea flour? I'm thinking of ployes, the Franco-American pancake, made with half regular flour, half buckwheat. (You can actually buy a ployes mix here in Maine - buckwheat and regular flour plus baking powder - and they are tasty just as they are, but I bet made according to this recipe they'd be fantastic!)

These were delicious! A little work to figure out the first time but I think next time will be easy. I didn’t have chickpea flour so I used rice flour and it was fine. Also, my spouse did the chutney and used store-bought and then added….Trader Joe’s Truffle Aioli…and it was amazing. I thought he had ruined it but it was soooo delicious! I will make these again and serve them to guests, too. I served them with pan-cooked tilapia and a spinach salad with fresh mango slices and a citrus dressing.

I would add 1 tablespoon yogurt in the batter to give it the softness and little sourness to the pakoras...indian style!

These are delicious as is but I tried 1 cup of chickpea flour and 1 cup of fine cornmeal in this recipe because of a guest who is one of the no-gluten sect. They still turned out great.

As other people have said, you can shallow fry these easily. To me this is a dough rather than a batter. Next time I would cut down the all-purpose flour a little to loosen it up. The chutney is the star of the show here: totally delicious.

These were excellent. I used frozen corn which I let thaw before pureeing, a great substitute when you can't find fresh corn. I doubled the finely chopped chiles as the first time I made them they weren't very spicy. Usually pakora are shaped into little balls, which I did. Easier to eat with co*cktails. The seeds add wonderful flavor and texture.And be sure to make the mango chutney, too, the mint/tamarind/corn combo is wonderful.

the chutney was to die for!

These were easier to make than I thought and were delicious with the mango chutney. Substituted butter for ghee and it seemed to be fine. Will make again while fresh corn is in season.

These are pretty boring in taste so added cumin powder, a bit of garam masala, and red chili powder. And made it with coconut milk. In the air fryer.

Delicious way to have corn- the pakoras are crispy and sweet and a little more complex because of the spices and the mixture of flours. I don't like sweetness in my chutney so I used a green chutney from Kalustyans that I love. They were a fantastic summer treat.