Pakodas are a great tea-time snack and this baby corn variant is addictive! Made by marinating them in masala and then deep-fried to a crispy golden pakoda – this is what we all need when we are craving some deep-fried goodness. Best eaten hot and fresh with some coriander chutney all washed down with a cup of steaming hot tea/coffee. You could replace the baby corn with onions, potatoes, raw bananas, cauliflower, and more.
Find the recipe for my corinader chutney here.
Babycorn Pakoda
20
minutes10
minutesIngredients
- FOR THE MARINADE
12-15 Babycorns
1 tsp ginger-garlic paste
1/2 tsp salt
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
1 tbsp oil
- FOR THE BATTER
3 tbsp all purpose flour or (Maida)
3 tbsp gram flour (Besan)
1 tsp salt
3 tbsp soda (chilled)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Directions
- Boil water in a pan and add the baby corns along with a pinch of salt. Blanching the baby corns keeps them soft without cooking them completely. They will be cooked after deep frying them. Blanch for 3-4 minutes. Drain and rinse with cold water and set aside.
- In a small bowl, add in the ginger-garlic paste, spices (red chilli powder, turmeric powder, cumin powder and coriander powder) along with a tsp of oil and salt. Mix well. Marinate the blanched baby corn in this mixture for 20 minutes.
- For the batter – whisk together the all-purpose flour, gram flour, soda, turmeric powder, red chilli powder, and salt until it is smooth.
- Heat sufficient oil in a frying pan to deep fry the baby corn. Let the oil come to temperature before you start frying.
- One by one, coat each marinated baby corn in the batter and carefully drop it in the pan for deep frying. Don’t overcrowd the pan and as they will start to stick to each other. Fry until golden brown.
- Serve hot with coriander chutney. Find the recipe for the chutney linked above. Enjoy!
