Baby corns coated in a masala paste then dipped in a gram flour batter and deep fried till golden. A perfect snack to tuck in on a rainy day. Baby Corn Pakoda is a simple yet tempting dish that would go well with some hot tea/coffee on a rainy day.
Ingredients:
12-15 Baby Corn
1 Cup Plain Flour
2 Tbsp. Gram Flour
1 Tbsp. Corn Flour
3 To 4 Garlic Pods (Peeled And Crushed)
2 Green Chilies (Finely Chopped)
Some Ginger Pieces (Finely Grated)
1 Tbsp. Coriander Finely Chopped
Salt To Taste
1 Tbsp. Hot Oil
Oil For Deep Frying
Method:
- Wash the baby corns and let them dry on a kitchen towel.
- Take a big bowl add all the flours, garlic, green chilies, ginger. Now adding little by little water make a thick batter. Mix it well without any lumps. Make sure to beat the batter for full 5 minutes so that the batter gets light.
- Add hot oil, chopped coriander, salt, soda and mix well.
- Heat the oil in a kadai/ wok. When the oil is hot, put a drop of the batter in the oil. If the drop comes up immediately that means the oil is ready.
- Reduce the flame to medium.
- Now take a baby corn and dip it in the batter such that it is evenly coated with it. Put it in the hot oil. Repeat the process for 4 – 5 more baby corns.
- Fry these baby corns till they are golden brown in color. Make sure not to overcrowd the kadai.
- Take them out and drain on absorbent paper.
- Serve these hot baby corn pakoras with ketchup or green chutney.
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