Air fryer recipe · Snacks
Crunchy Corn Pakora
Lacy gram-flour pakoras loaded with corn and a monsoon-ready spice kick.
- 22 minTotal time
- 195°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 120kcal
- 5.8 gprotein
- 20.3 gcarbs
- 2.2 gfat
- 4.1 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Sweet corn kernels1.5 cups
- Besan (gram flour)3/4 cup
- Onion, thinly sliced1 medium
- Carom seeds (ajwain)1/2 tsp
- Red chilli powder1 tsp
Method
Mash and mix
Lightly crush half the corn, then mix all the kernels with besan, sliced onion, ajwain, chilli powder and salt. Let it sit a few minutes so the onion sweats out its moisture, which helps bind the mix with hardly any added water.
Form a thick batter
Add water just a teaspoon at a time until the mixture clumps into a thick, barely sticky batter. Keep it on the dry side, because too much water spreads the clusters flat and leaves them greasy instead of crunchy.
Drop clusters
Spoon rough, craggy clusters onto a lined air-fryer tray and keep the edges uneven and spiky. Those jagged edges crisp up the most, and leaving space between the clusters lets hot air reach every side.
Air-fry until crisp
Mist the clusters with oil and air-fry at 195C for 16 min, flipping once for even colour. They are ready when deep golden and crackly all over, so serve them hot straight from the basket while the crunch holds.
