Crispy Baby Corn Pakoda Recipe

Corn is rich in sugar and calcium. Baby corn is one of the favorite among all of us . It is not necessary to cook it completely we can have it half cook also . It is very tasty and healthy . Let's cook something quick and tasty with this sweet and tasty baby corn . 

 

Preparation Time: 20 mins  

Cooking Time: 10 mins  

Makes 4 servings  

Ingredients

• Baby Corn - 8 to 20 numbers
• Corn Flour - 1/2 cups
• Plain flour (maida) - 1/2 cup
• Curd - 1/2 cup
• Ginger Past - 1 tbsp
• Baking Soda - 1/2 tbsp
• Salt to taste
• Black Paper - 1/2 tbsp
• Red chilly powder - 1/2 tbsp
• Oil for deep frying

Method

• Wash the baby corns and let them dry.
• Baby corns cut it into two parts making it half.
• Then sprinkle 1/2 tea spoon salt on the baby corns and mix them well. Leave them for 10 minutes.
• Now add corn flour, plain flour and curd in a mixing bowl.
• Then adding little by little water make a thick batter. Mix it well without any lumps. Make sure the batter should not be too thin and not too thick.
• Now add salt, Red chilly powder, black paper, baking soda, ginger past and mix well.
• Heat the oil in a kadai/ wok.
• Dip the boiled baby corn in the batter and drop slowly into the oil.
• Fry the baby corn into low to medium flame. Fry these baby corns till they are golden brown in color.
• Once it becomes crisp and golden brown take it out from the oil.
• Baby Corn Pakodas are ready to serve.