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Pakora is a spiced fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants in South Asia and UK. This version is paired with a sweet nectarine chutney for a balanced, sweet and spicy flavour.

4 servings

Corn Pakoras with Nectarine Chutney

30 minPrep Time

1 hrCook Time

1 hr, 30 Total Time

Save RecipeSave Recipe
Recipe Image


  • Nectarine Chutney
  • 1 tbsp neutral oil
  • 1 yellow onion, finely diced
  • 1/2 tsp salt
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 tsp grama marsala
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 3 nectarines, peeled and finely diced
  • 1/2 cup golden raisins
  • 3/4 cup white vinegar
  • 1/4 cup sugar
  • Corn Pakora
  • 1 1/2 cups chickpea flour
  • 1 tsp turmeric
  • 1/2 tsp cumin seeds
  • 1/2 tsp cayenne
  • 1/2 tsp salt
  • 3/4 cup + 2 tbsp water
  • 1 yellow onion, shredded
  • 2 cups frozen corn
  • 1/3 cup fresh cilantro, coarsely chopped
  • Neutral oil for frying


  1. For the Chutney:
  2. Place a skillet over medium heat and add the oil. Once the oil is shimmering, add the onion and the salt. Reduce the heat to low and sweat the onions until translucent.
  3. Stir in the garlic, ginger, and spices. Sauté until the cumin seeds begin to pop.
  4. Add the nectarines, raisins, vinegar, and sugar. Bring the mixture up to t boil and then reduce to a simmer. Simmer for 45 minutes or until the fruit is very tender.
  5. Take the chutney off of the heat and let cool completely. Transfer to a resealable container and store in the fridge. The chutney will keep in the fridge for 1 month.
  6. For the Pakora:
  7. Place the chickpea flour, turmeric, cumin seeds, cayenne, and salt in a large bowl. Whisk to combine.
  8. Slowly stir in the water. A thick paste should form. Fold the onion, corn, and cilantro into the chickpea flour mixture.
  9. Pour an inch of neutral oil into a large cast-iron skillet. Once the oil begins to ripple, drop heaping tablespoons of the pakora mixture into the oil. Work with 4-5 pakora at a time.
  10. Fry the pakora for 2-3 minutes on both sides or until golden. Place the fried pakora in a low 150°F oven and repeat with the remaining pakora mixture.
  11. To Serve:
  12. Spoon the chutney into a small bowl and place it on a large plate. Arrange the pakora around the bowl and garnish with fresh cilantro and fresh nectarine slices. Serve immediately.


Recipe by brand ambassador Susan

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