These flavourful and spicy Methi Corn Bhajiya (deep-fried fenugreek and corn fritters) are totally scrumptious! Crispy on the outside, fluffy on the inside and bursting with flavour. They perfect served at tea time or with green chutney and tomato ketchup too as an appetizer for any party or get together.
A couple of weeks ago, in the market, I spotted piles of very fresh bright green corn on the cobs so I had no choice but to buy some! While we were coming back, my Mum was telling us how she used to eat char-grilled corn cobs in India. As soon as the monsoon season hits India, you would find Bhuttawalas (who sell char-grilled sweet corn) along roadsides in every city and people would enjoy this inexpensive and healthy snack. So as soon as we reached home, we all enjoyed char-grilled corn cobs, exactly how she used to eat in India - with just a little lemon juice, salt and red chilli powder.
Other fresh sweetcorn recipes we love: Kasoli and Jugu Curry | BBQ Sweet Corn with Roasted Pepper, Sumac and Honey Salsa Dressing
Along with char grilled roasted corn cobs, another item that Indians crave is deep fried bhajiyas or pakoras. The rainy Monsoon season in India is extra special when hot and steamy pakora are served with a cup of masala chai.
My Mum prepared these Corn Bhajiya with fresh Fenugreek leaves. These irresistible Methi Corn Bhajiyas made in a combination of fresh fenugreek leaves, tender corn, coarse gram flour and aromatic dried spices and then deep fried till lovely golden brown.
Other methi recipes: Badami Methi Mango Paneer | Methi farsi Puri | Methi Ajwain Fougasse and Methi Na Muthiya
Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Methi - fresh fenugreek leaves
Sweetcorn - fresh, frozen or tinned
Coarse gram flour - besan ka mota aata
Gram flour - fine variety
Semolina - coarse or fine
Roasted peanuts
Chopped fresh spring onion
Ginger-garlic-chillies
Black pepper-coriander and fennel seeds
Ground cumin and coriander
Garam masala
Turmeric powder - optional
Baking soda
Lemon juice
Oil to deep fry
Method
Take clean. washed and roughly chopped methi in a big bowl (pic 1)
Add crushed sweetcorn kernels (pic 2)
Add three flours (pic 3)
Tip in salt, black pepper, fennel and coriander seeds (pic 4)
Now take freshly chopped onion (pic 5)
Add ginger-garlic and green chillies (pic 6)
Mix in turmeric powder, garam masala and ground cumin-coriander (pic 7)
Add soda and mix (pic 8)
By adding little water bit by bit make thick batter. and heat oil in kadai (pic 9)
10. Take little amount of batter and drop in hot oil (pic 10).
11. Fry on medium to low heat until crispy outside. (pic 11)
Other Pakora/Bhajiya/Fritters
2. Maru Na Bhajiya - Crispy Potato Fritters
4. Three-layered chutney aloo bread pakora
5. Loaded Cauliflower Mash Cheese Balls
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Methi Corn Bhajia (Indian Sweetcorn Fritters)
Ingredients
- 250 gram fenugreek leaves roughly chopped
- 250 gram fresh corn kernels
- 300 gram chickpea flour coarse
- 50 gram besan
- 50 gram semolina
- 2 Tbsp. black pepper coriander, and fennel seeds
- 2-3 spring onion chopped
- 2 tablespoon ginger-garlic paste
- 2-3 tablespoon green chillies crushed
- 100 gram peanuts roasted and crushed
- 1 tablespoon garam masala
- 1 tablespoon coriander and cumin powder
- ½ Tsp. turmeric Powder
- 2 tablespoon lemon Juice
- pinch bicarbonate of soda
- salt to taste
- oil to deep fry
Instructions
- Place about ⅔ of the corn kernel in a food processor and pulse few times. We don’t need puree so keep it coarse.
- In a big bowl transfer coarse corn kernels and all remaining ingredients except oil.
- Gently mix everything with the spoon and add very little water.
- You may not need too much water as fresh corn kernels have their own moisture.
- Meanwhile heat oil in kadai, pan or deep fryer.
- Once again whisk the batter and drop small balls in the oil using your hands or with the help of two small spoons.
- Fry them on medium heat until they become golden brown.
- Remove it from the kadai and serve hot with masala chai or green chutney, ketchup, sliced raw onion and green chillies.
Video
Notes
You may use besan if you can’t find coarse chickpea flour.
Instead of lemon juice, you can use amchur powder (dry mango powder)
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Rebecca | Let's Eat Cake says
Those fritters look simply divine!
Unknown says
I adore corn fritters! Looking forward to trying these! 🙂
Unknown says
This recipe looks so good! And I love the story about food in India.
Amy|The Cook Report says
These looks like the perfect snack, i love fritters!
Monica says
These look delicious - I bet they disappear fast at parties!
Nisha says
Very nicely captured and I love that golden glow.
Unknown says
Such irrrstible bhujjiyas are just perfect for this mansoon evening snack
jayashree says
Yes, these corn fritters taste good. I had made something similar and it tasted awesome. Need to try this version.
Unknown says
Look so amazing and delicious. The colors are so beautiful and bright. Love it
Sasmita says
Interesting one, love to try 👌
Lathiya says
Looks so tempting..no doubt your family loved it a lot...I'm urged to try this dear
End of the fork says
I'm saving this and pinned it. Going to try these tomorrow as they look so good!!
Pavani says
I'm literally drooling over here Jagruthi. Your pakoda look absolutely irresistible. Amazing clicks.
Unknown says
Ohh my god... Methi corn Bhajiya looks so scrumptious. A perfect tea time snack. 🙂
coeliacwithoutborders says
This looks and sounds SO good! I cant wait to make this and i've pinned it as well!