fried baby corn recipe | baby corn fry | fried baby corn pakoda | baby corn starter recipe |
fried baby corn is not only scrumptious but also very appealing in size and look. Learn how to make fried baby corn pakoda.
To make fried baby corn, combine maida, cornflour, curd, chilli powder, garlic paste, baking powder and salt along with approx. ½ cup of water in a deep bowl and mix well using a whisk to make a thick batter. Dip each baby corn halve into the batter and deep-fry in hot oil, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with chilli-garlic sauce.
Very easy to prepare compared to other kebabs and tikkis but worthy of serving on the same platter, fried baby corn is a really mouth-watering preparation of crisp, tender baby corn coated with a flavourful batter before deep-frying.
The innate texture of baby corn by itself is enough to make these fried baby corn pakoda a great hit, but with the cooperation of a slightly tangy batter enhanced with spice powders and curds, it really rises to a much higher plane of culinary excellence. Serve it fresh and crisp with chilli-garlic sauce for a really exciting experience.
You can serve this baby corn starter recipe with chilli garlic sauce for a complete flavourful starter experience. While this is readily available, if you wish you try making Chilli Garlic Sauce at home.
Tips for fried baby corn. 1. The cornflour though used in small quantities is necessary to get that crispiness in these baby corn fry. 2. Add the water gradually, as the quantity of water depends on the quality of maida. The batter should be thick enough to coat the baby corn well. 3. Use thick curd if possible to not make the batter runny.
Round up the excitement with a main course of Vegetables and Noodles in A Creamy Sauce, Burnt Garlic Fried Rice and Kung Pao Vegetables and end on sweet note with Honey Noodles with Vanilla Ice Cream.
Enjoy fried with images below.