Today I have come up with a highly irresistible baby corn pakoda, an absolutely perfect evening snack with a hot cup of tea, coffee, juice or lassi. I made this zestful pakoda with the batter in combination with all purpose flour or maida and corn flour. The pakodas prepared in this batter have a distinct taste and unique texture, since pakodas made using corn flour really become more crispy. Chilli powder and lemon juice is also added and the taste is blend with these in pakodas. It is very common that evening tea or coffee is often enjoyed with savoruy snacks or fried pakodas. This baby corn pakoda is an ideal snack to relish after school or office.
Frying time - 10 minutes
10 baby corns4 tbsp maida / apf
4 tbsp corn flour
1¼ tsp chilli powder
Salt as required
5 - 6 tbsp water
Oil for deep frying
Baby corn pakoda recipe with step by step pictures
Chop off both ends and cut the baby corns into medium sized pieces.
Mix the maida, corn flour, chilli powder and salt together.
Add 5 - 6 tbsp of water and make a thick batter. Squeeze the lime in it and mix well. Add the baby corn pieces and combine to coat the batter well with the baby corns.
Heat oil in a frying pan. Fry the evenly coated baby corns until golden brown and crisp.
Drain with a slotted spoon.
Spread the pakodas on an absorbent paper.
Serve hot with tomato ketchup.