Baby-Corn-Pakoda-by-thegreatindiantaste.com-amrita-akash-chakrawarti

Baby Corn Pakoda

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.

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