Blanching the corn:
Boil the water with salt in a pan. Add 250 grams of baby corn. Blanch it for 3 minutes.
Strain away the hot water. Put baby corns into cold water for sometime.
For the batter:
Mix them all together and keep it in the fridge for 10 - 15 minutes.
For the masala:
Mix all the ingredients together. Apply the paste on the blanched baby corn. Keep them in the fridge for 15 minutes.
In a wok heat up the oil to deep fry the pakodas.
Coat the masala paste baby corn with the batter and deep fry them in a oil.
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Key Ingredients: vegetable oil, cornflour, gram flour, red chilli, cumin seeds, turmeric, salt, ginger, garlic, coriander powder, baby corn,