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Palak Corn Pakora
Snacks • India
How to Make Palak Corn Pakora (Traditional & Healthy Version)
Palak Corn Pakora is a delightful North Indian snack that brings together the goodness of palak (spinach) and sweet corn, creating a crispy, flavorful fritter perfect for any occasion. Popular across Punjab and Uttar Pradesh, these pakoras are a monsoon and winter favorite, often relished with a steaming cup of chai. Traditionally, pakoras are deep-fried, but this healthier version uses minimal oil and wholesome ingredients, making it suitable for calorie-conscious individuals. The blend of earthy spinach and juicy corn kernels, spiced with green chilies and hing (asafoetida), makes each bite a burst of flavor. Palak Corn Pakora is often served during festivals like Holi and Diwali, or as an evening snack for unexpected guests. With besan (gram flour) as the main binding agent, these pakoras are naturally gluten-free (if not mixed with atta) and vegetarian, reflecting the rich culinary heritage of North India. Their vibrant green color and appetizing aroma make them a hit among both kids and adults.
Ingredients(for 4-5 medium pakoras)
- 1 cup (finely chopped) Palak (spinach) (fresh)
- 1/2 cup Sweet corn kernels (boiled)
- 1/2 cup Besan (gram flour) (for binding)
- 1 small Onion (finely chopped, optional) - optional
- 1 Green chili (finely chopped)
- 1/2 inch Ginger (grated)
- 1/2 tsp Ajwain (carom seeds)
- 1/4 tsp Red chili powder
- 1/4 tsp Haldi (turmeric powder)
- a pinch Hing (asafoetida) - optional
- to taste Salt
- 1-2 tbsp Mustard oil or cold pressed oil (for shallow frying)
Instructions
- 1
Wash palak thoroughly and finely chop. Boil sweet corn for 2-3 minutes, drain and coarsely crush half the kernels.
5 minutes
Pat dry palak to avoid soggy batter.
- 2
In a mixing bowl, combine chopped palak, corn, besan, onion (if using), green chili, grated ginger, ajwain, red chili powder, haldi, hing, and salt. Mix well.
3 minutes
Add besan gradually to avoid lumps.
- 3
Sprinkle little water as needed to form a thick batter. The mixture should be just moist enough to hold shape when pressed.
2 minutes
Do not add excess water; pakoras will turn oily.
- 4
Heat a tawa or non-stick pan on medium flame. Drizzle a few drops of oil in each cavity if using an appe pan, or spread oil evenly for tawa frying.
3 minutes
For ultra-low oil, use a silicon brush to grease.
Why This Dish is Healthy
This healthy version of Palak Corn Pakora uses shallow frying instead of deep frying, reducing unnecessary fats. High fiber from spinach and corn supports digestion and weight management, while besan provides plant-based protein. The use of natural spices and minimal oil makes it a guilt-free snack, ideal for those watching their calories but not willing to compromise on taste.
Palak Corn Pakora is a nutritious snack, rich in dietary fiber, vitamins A, C, and K from spinach, and antioxidants from sweet corn. Besan adds protein and is lower in glycemic index, making it suitable for energy and satiety. Minimal oil ensures lower fat content. The inclusion of spices like ajwain and hing aids digestion. This pakora is also a source of iron, magnesium, and folate, supporting overall health.
Pro Tips
- 💡Tip 1: Always use fresh, dry palak to prevent soggy pakoras.
- 💡Tip 2: Coarsely crush some corn for extra texture.
- 💡Tip 3: Shallow fry on medium heat for even crispness without burning.
Storage & Serving
Best enjoyed fresh. Store leftovers in an airtight container in the fridge for up to 1 day. Reheat on a tawa for crispiness before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 135.0 kcal |
