X Search By David Tanis Yield 16-18 pieces (about 4-6 servings) Time About 1 hour /.recipe-time-yield /.recipe-subhead Email Share on Pinterest Share on Facebook Share on Twitter /.share-group Fred R. Conrad/The New York Times /.media-container Crisp and deeply seasoned, pakoras are Indian fritters that can be made from almost any vegetable. To emphasize the corn flavor here, fine cornmeal joins the more traditional chickpea flour — along with fresh corn. A ridiculously flavorful chutney , which is sweet, hot and a little sour, accompanies the dish. But a jarred version from the supermarket would certainly work in a pinch. Featured in: Pakoras Give Buttered Ears A Rest . /.related-article /.topnote More + /.recipe-topnote-metadata /.intro Indian , Corn , Cornmeal , Spice , Appetizer , Side Dish , Vegetarian /#rec...