### Corn Pakora Recipe

#### Ingredients:

- 1 cup corn kernels (fresh or frozen)

- 1 cup chickpea flour (besan)

- 1 small onion, finely chopped

- 2-3 green chilies, finely chopped

- 2 tablespoons fresh coriander leaves, chopped

- 1 teaspoon cumin seeds

- 1 teaspoon coriander powder

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon red chili powder

- 1/2 teaspoon baking soda

- Salt to taste

- Water as needed

- Oil for deep frying

#### Instructions:

1. **Prepare the Batter:**

   - In a large mixing bowl, combine the chickpea flour, cumin seeds, coriander powder, turmeric powder, red chili powder, baking soda, and salt.

   - Gradually add water while stirring to make a thick, smooth batter. Ensure there are no lumps.

2. **Add Vegetables:**

   - Add the corn kernels, chopped onion, green chilies, and fresh coriander leaves to the batter. Mix well to evenly coat the vegetables with the batter.

3. **Heat the Oil:**

   - In a deep frying pan, heat oil over medium heat. To check if the oil is hot enough, drop a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is ready for frying.

4. **Fry the Pakoras:**

   - Using a spoon or your fingers, carefully drop small portions of the batter into the hot oil. Fry the pakoras in batches, ensuring not to overcrowd the pan.

   - Fry until they turn golden brown and crispy, about 3-5 minutes per batch. Flip them occasionally for even cooking.

5. **Drain and Serve:**

   - Remove the pakoras with a slotted spoon and drain excess oil on paper towels.

   - Serve hot with tangy tamarind chutney or mint yogurt dip.

Enjoy your crispy and flavorful corn pakoras!