Wednesday, July 11, 2012

Makkai ka Wada | Corn Vada | Sweet Corn Fritters

Its corn season out here and despite the heat, the markets are loaded with delicious fresh sweet corn. We get the very tasty tri-colour corn and I love to buy it to make all kinds of treats. Last week I got a batch of corn ears to make corn vadas. There are many recipes for corn vadas and they often involve grinding dals. I was not keen to make something quite as heavy so went for a lighter version of this deep fried treat!

This version contains potatoes and chickpea flour, both of which add body and taste to the vadas. Make sure you alter other spices as per your taste. I generally do not add much red chili powder in our food, but in these vadas I found that a teaspoon was just right for the quantity described below.

2 cups fresh sweet corn kernels
2 small potatoes, cubed
1/2 tsp cumin powder
1 green chili, chopped
1 onion, chopped fine
Salt to taste
1 tsp red chili powder
3/4 cup besan (chick pea flour)
1/2 cup chickpea flour, as needed (see note)
1/2 cup peanuts
Oil, for deep frying

  1. Heat the oil in a wok to smoking point, then reduce to a medium heat.
  2. Place half the corn, the potatoes, peanuts, green chili, cumin, salt, and red chili powder in a food processor. Blend to a coarse paste. Do not add any water.
  3. Remove in a large mixing bowl. Add the besan, onion, and the remaining corn kernels.
  4. Mix together. Check for seasoning.
  5. Pinch out small balls of the mix, gently flatten with the palm of your hand, and fry in the heated oil.
  6. Repeat for the remaining mix, keeping the oil at a steady temperature to ensure even cooking.
  7. Allow any excess oil from the vadas to drain out on a kitchen towel.
  8. Enjoy hot or cold with a condiment of choice.
We love these vadas with sriracha sauce and ketchup. Don't forget to add them to your picnic basket! The kids will love them!!

Good to Know
  • This recipe works best with fresh sweet corn kernels. The frozen version works too. But the vadas will not be quite as tender.
  • Once you add salt to the vada mix, the onion and the potato will leave some water. The extra 1/2 cup chick pea flour is to add to the mix as needed, should the mix become too soft to deep fry.
  • These refrigerate really well. So make a big batch and enjoy with tea the next day. Wrap in a kitchen towel and warm them in the microwave. 
Vegan Recipe

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  1. Super crispy vadas, inviting and quite addictive.

  2. Beautiful! These look so delicious! I will try and make them without the peanuts. There's no better way to get people to love veggies than bake them into fritters!

  3. Yum.... I luv vadas! They look delicious. Didn't know you can make em out of sweet corn. Thanks for the recipe.

  4. crispy vada is fantastic
    1st time here happy to follow u .do visit my site

  5. Crisy corn vada looks amazing!



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