- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Serving: 3 People
- Calories: 6478 kcal
- Carbohydrate Content: 129.31 g
- Cholesterol Content: 0 mg
- Fat Content: 665.82 g
- Fiber Content: 6.9 g
- Protein Content: 16.46 g
- Saturated Fat Content: 68.113 g
- Serving Size: 1
- Sodium Content: 2738 mg
- Sugar Content: 1 g
- Trans Fat Content: 176.741 g
Baby Corn Pakora
Monsoon is one of the best seasons to enjoy fried food like bhajia or pakora. In this season, it is always better to enjoy homemade snacks. Baby corn bhajia is a perfect snack with a hot cup of tea on this rainy wet weather. This baby corn bhajia are crisp, little spicy and it should ideally be eaten warm. It can serve as a starter or snacks with masala chai or green chutney. It is possibly the perfect snack for this rainy and cold days.
Ingredients of Baby Corn Pakora Recipe
- Gram flour - 1 Cup
- Rice flour - ¼ Cup
- Red chili powder - 1 Teaspoon
- A pinch turmeric powder
- Ginger-garlic paste - 1 Teaspoon
- Garam masala powder - ¼ Teaspoon
- A pinch asafoetida
- Soda bi-carb - ¼ Teaspoon
- Hot oil - 2 Teaspoons
- Salt - 1 Teaspoon
- Oil for frying - 3 Cups
How to Make Baby Corn Pakora
Step 1: In a pan, bring sufficient water to boil by adding some salt to it.
Step 2: Now, cut the baby corns into halves horizontally.
Step 3: When water starts boiling add turmeric powder and place the baby corn to it then blanch it for 2-3 minutes.
Step 4: After done strain them from the hot water. Set aside and let them cool.
Step 5: Take a bowl and mix the gram flour, rice flour, red chili powder, ginger-garlic paste, garam masala, asafoetida, soda bicarb, and salt make a thick batter using a little water.
Step 6: Heat the oil in a deep pan for deep frying.
Step 7: Dip the blanched baby corn into the gram flour batter, and deep fry them in hot oil till light golden brown.
Step 8: Once fried, remove it on a paper towel lined plate to absorb extra oil.
Step 9: Serve hot with green chutney and tamarind chutney.