Slice the corn off the cob.

Arrange kernels in a steamer.

Bring a large pot of water to boil.

Put the steamer basket in the bottom of the pot and cover. Steam for 7-8 minutes.

Once done, take out the steamer basket and set it aside for 5 minutes or until kernels are cool enough to touch.

Press a kernel between an index finger and thumb, and if it squeezes easily that means kernels are steamed perfectly. We want them soft yet hard enough to hold their shape.

Now, add chopped onions and steamed corn kernels to a mixing bowl.

Also, add grated ginger, chopped green chilies, minced garlic, lemon juice, cumin seeds, turmeric powder, red chili powder, garam masala powder, ground black pepper, chat masala, and rice flour to it.

Mix well, using hands, and keep smashing the mixture at the same time. (We need to remove all the excess moisture from the mixture, so keep smashing corn kernels while making the batter.)

Now add cornflour and mix well again. (Adding cornflour and rice flour to the batter will make pakoras crispy.)

Once the flour is mixed add gram flour and mix again.

Keep adding gram flour in small amounts until the batter is thick and holds the shape. (I have used 6 tablespoons of gram flour for this recipe).

NOTE: Watch the recipe video to learn how to perform these cooking steps.

Heat oil in a wide pan.

Once the oil is hot, drop small portions of the batter in the hot oil using fingers or a spoon.

Deep fry on medium heat until the pakoras are crispy and browned.

Remove the pakoras using a slotted spoon to drain excess oil.

Drain them onto a tissue lined plate. Sprinkle with some chili powder, and chaat masala.

Serve hot with coriander chutney and tamarind chutney.

NOTE: Watch the recipe video to learn how to perform these cooking steps.

Preheat the oven to 392°F/200°C.

Scoop out small balls of batter on a parchment-lined baking sheet using your hands or a tablespoon or ice cream scoop. Flatten them using a spoon and brush or spray with some cooking oil.

Bake for 22-25 minutes until pakoras are golden brown and crisp on the outside.

Sprinkle pakoras with some red chili powder, some chaat masala, and then serve hot with green coriander chutney, tomato chutney, ketchup, or any other sauces of your choice.