Baby corn pakoda fritters

Tea time Snacks - Finger foods

Indian Baby corn pakoda or fritters is a quick tea time snack item. If you like baby corn, you are going to love this.

Making for guests or for family members, baby corn pakoda or baby corn bhajia, is a yummy snack on a wet rainy day or a cold winter day.

Baby corn pakora is also a good accompaniment for lunch or dinner. You may also add it to the your office or your kid's school lunch box. Pakoda is best served hot but is still good even if served at room temperature.

Indian baby corn Pakoda - Baby corn fritters

Ingredients for baby corn Pakoda to make 15-20 bhajias

  • Baby corn whole or cut into thick pieces lengthwise / slices - 15 - 20 pieces. (see tips below)
  • Oil for deep frying.

Ingredients for making batter

  • Besan - Chana dal/ chickpea flour- 1 cup
  • Rice flour - 1 tbsp
  • Salt - 1 tsp or according to taste
  • Red chili powder - 1/2 tsp
  • Corn flour - 1 tbsp
  • Garlic paste (optional) - 1/2 tsp

Preparation for pakoda:

Making pakora batter

  1. Add besan / gram flour to a bowl.
  2. Add rice flour, corn flour salt, chili power, ajwin, chopped chili pieces, garlic paste to besan and mix well.
  3. Heat 1 tbsp oil and add the hot oil to the dry mixed flour.
  4. Mix well.
  5. Add enough water to make a thick batter.

Batter should have a dosa/pancake batter consistency.

Method to make pakoda

  1. Heat oil. Keep the flame medium.
  2. When oil is hot, dip each baby corn in the prepared batter and drop carefully in the hot oil. You can add 4-5 or more pakodas at a time depending on the size of your kadhai (fryer) and the amount of oil you are using.
  3. Fry till the pakodas are golden brown all over. Turn the pakoras once in a while so that they will be fried evenly.
  4. Remove from oil after draining well.

Fry all the pakoda in the same way.

Serve hot by itself or with your favorite chutney or chili sauce or tomato ketchup.

Tips

  • If baby corn are very small, you can keep them whole. Otherwise, you may cut them in sticks lengthwise in two or four pieces or slice them in rounds, your choice.
  • Adding just salt and red chili powder makes the basic pakoda batter tasty too. Other spices are optional.
  • Instead of hot oil, you may add a pinch of soda bi carb to the batter just before frying pakodas.
  • Add a tea spoon of chili sauce or tomato sauce or soya sauce to the batter for variation. Add only one sauce at a time.

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