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Baby Corn Pakodas

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Baby Corn Pakodas
  • Recipe Servings: 5
  • Cook Time:
  • 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.

Ingredients

  • 250 gm baby corn
  • Oil, to deep fry

  • For the batter:
  • 3 Tbsp corn flour
  • 3 Tbsp besan
  • Salt to taste
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 50 ml chilled soda

  • For the masala paste:
  • 2 Tbsp ginger-garlic paste
  • Salt, to taste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 Tbsp refined oil

Method

  1. Blanching the corn:
  2. Boil the water with salt in a pan. Add 250 grams of baby corn. Blanch it for 3 minutes.
  3. Strain away the hot water. Put baby corns into cold water for sometime.

  4. For the batter:
  5. Mix them all together and keep it in the fridge for 10 - 15 minutes.
  6. For the masala:
  7. Mix all the ingredients together. Apply the paste on the blanched baby corn. Keep them in the fridge for 15 minutes.
  8. Main preparation:
  9. In a wok heat up the oil to deep fry the pakodas.
  10. Coat the masala paste baby corn with the batter and deep fry them in a oil.
  11. Serve hot.

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