19.5g protein in 10 minutes: Mumbai nutritionist shares crispy corn fritters recipe with a creamy dip

Snacking often gets a bad reputation, especially when crispy, indulgent bites are involved. But a smart combination of everyday ingredients can turn a quick snack into something far more nourishing without taking hours in the kitchen. For those looking to add more protein to their diet while still enjoying something satisfying, simple recipes can make all the difference. Mumbai-based nutritionist Vanshika Khurana recently shared one such easy recipe that brings together taste, convenience and nutrition. The best part? The snack comes with an impressive 19.5g of protein and can be prepared in just 10 minutes, making it a handy option for busy mornings or evening cravings.

Corn fritters and dip: Ingredients required

For fritters -

1/2 Cup corn


1/2 Cup Boiled Mix Sprouts

1/2 cup greens (Methi/Spinach)

2 tbsp chopped onion

1.5 tbsp besan

1 tbsp sooji

1.5 tbsp rice flour

1 green chilli chopped

Spices - Red Chilli Powder, Haldi, Aamchur, Salt, Pepper

A little water to bind

For Dip -

120g Greek Yogurt

1 tbsp green chutney (Mint + Coriander + Chilli + Peanuts + Lemon Juice + Salt and jeera)

Corn fritters: How to make

To prepare the corn fritters at home, first take half of the corn and sprouts mixture and grind it into a coarse paste. The mixture should retain some texture rather than becoming completely smooth, as this helps give the fritters a better bite. Transfer the ground mixture to a bowl and combine it with the remaining corn and sprouts. Add all the previously mentioned ingredients and mix everything thoroughly so that the seasonings are evenly distributed.

Gradually add ¼ cup of water to the mixture, adding it little by little while stirring continuously. This helps achieve the right consistency for the pakoda base without making it too runny. Once the mixture is ready, heat a non-stick pan over a medium-high flame.

Take a portion of the mixture and spread it evenly on the pan to form a thin pancake. Allow it to cook until the underside turns golden and crisp. Carefully flip it and cook the other side until it is equally crispy. A light spray of oil on both sides can be used to enhance the crispiness without making the fritters overly greasy.

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Meanwhile, prepare the accompanying dip by mixing the chutney with Greek yogurt until smooth and well combined. Serve the freshly cooked corn fritters hot with the creamy, tangy dip for a wholesome snack.