Cut corn cob into 2 parts and add it to pressure cooker with sufficient water to cover it.

Close the lid of the cooker and take 7-8 whistles to make corn kernels tender/soft. You can take more whistles as per corn cob.

Open the lid after the steam comes out from the pressure cooker automatically, and take out the corn cobs.

Let them cool. Separate corn kernels from the cob using a knife or fingers.

Add 1 ½ cup of a corn kernel to a mixer jar.

Grind it 2-3 times without adding water.

Transfer it to a large bowl, add 1 cup of corn kernels to it.

Now add 2 teaspoons of red chili powder, ¼ teaspoon of turmeric powder and 1 teaspoon of carom seeds. Mix it well.

Add 3 tablespoons of besan [gram flour], 1 tablespoon of rice flour, onion slices and salt to taste. Mix it well without adding water.

Above mixture should be like dough and not like a batter. If required add more gram flour and mix it well. Taste the mixture for corn pakoda to check the more salt and spices are required or not. If required add spices according to your taste.

Take a small ball size mixture in hand, press it slightly by thumb and drop it in oil.

While dropping pakodas turn flame to low, drop pakodas to oil and fry them on medium flame. Approximately 5 minutes are required to fry corn pakoda.

Fry all pakodas till they turn to a golden brown. And serve hot corn pakodas with ketchup. We can serve it as a tea-time snack also.