Babycorn Pakoda
by Radha Hoizal
14 Jul 2015
This recipe has been viewed 10804 times
Rainy season means lots of corn may be sweet corn or babycorn so enjoy this pakoda with tea.
Babycorn Pakoda recipe - How to make Babycorn Pakoda
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
To Be Mixed Together For Marination:
4 tbsp hung curds (chakka dahi)
1/2 tsp red chilli powder
salt to taste
1/2 tsp chaat masala
1/2 tsp tandoori masala
1 tsp ginger-garlic (adrak-lehsun) paste
Other Ingredients
8-10 babycorn , cut to 2 inch pieces
plain flour (maida) and cornflour for dusting
oil for frying
For The Batter:
1 cup besan (bengal gram flour)
salt to taste
water as required
Method
For the batter
How to proceed
For the batter
- For the batter
- Mix all the ingredients in a bowl and add enough water to make medium thick batter.
How to proceed
- How to proceed
- Add the baby corn to marination, mix well and keep aside for 20-25 minutes.
- Take a plate and spread maida and cornflour 1 tsp each.
- Now take the baby corn pieces and roll on the maida mixture.
- Dip in the besan batter and deep fry in hot oil on a medium flame till golden and serve with green chutney.
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