Baby corn pakoda or pakora recipe - 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.
Baby Corn Pakoda Recipe
This crunchy baby corn pakoda is a delicious starter and evening snack. Serve this pakora with tomato ketchup or any other dipping sauce of your choice.
Prep time : 10
Cook time :
Total time : 25 mins
Recipe type : Starter-Pakoda
Cuisine : Indian
Yield : Serves 2
Author : Vidya Chandrahas
Prep time : 10
Cook time :
Total time : 25 mins
Recipe type : Starter-Pakoda
Cuisine : Indian
Yield : Serves 2
Author : Vidya Chandrahas
Ingredients
- 10 baby corns
- 4 tbsp maida / apf
- 4 tbsp corn flour
- 1¼ tsp chilli powder
- 1/2 lemon
- Salt as required
- 5 - 6 tbsp water
- Oil for deep frying
- Wash the baby corns gently and pat dry with a kitchen towel.
- 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 baby corn pakoda hot with tomato ketchup.
Baby corn pakoda recipe - step by step pictures
1. Wash the baby corns gently and pat dry with a kitchen towel.
2. Chop off both ends and cut the baby corns into medium sized pieces.
3. Mix the maida, corn flour, chilli powder and salt together.
4. 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.
5. Heat oil in a frying pan. Fry the evenly coated baby corns until golden brown and crisp.
6. Drain with a slotted spoon.7. Spread the pakodas on an absorbent paper.
8. Serve baby corn pakoda hot with tomato ketchup.
They look so crunchy and tasty!
ReplyDeleteThanks you Angie.
Deleteomg I want those pakodas now , looks so delectable :)
ReplyDeleteThanks a lot manjula.
DeleteI love babycorn and I love this dish!!! I sadly don't get babycorns in my part of the US. you do have a lovely blog!!!
ReplyDeletePlease visit me ...I am having a free giveaway contest :)
Thank you for visiting my blog writesfood. I would love to visit your blog.
ReplyDeleteNice, crispy pakodas...you got a good collection of recipes...
ReplyDelete
ReplyDeleteVery addictive snacks, i can happily have some.
nice and perfect corn pakodas ..easy recipe..too
ReplyDelete