Baby Corn Pakodas – Best Indian Cooking

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Baby Corn Pakodas

 

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

HOW TO PREPARE: –

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.

Main preparation:

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.
Serve hot.

Categories:   Indian Cooking, snack recipes, vegetable recipes, Vegetarian Recipes

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