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Baby Corn PakodasBaby Corn Pakodas

Chef

:Aditya Bal

Recipe Servings

:5

Recipe Cook Time

:45 Minutes
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Baby corns coated in a masala paste then dipped in a gram flour batter and deep fried till golden. A perfect snack to tuck in on a rainy day.

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Ingredients

  • 250 gm baby corn

    Oil, to deep fry


    For the batter:

    3 Tbsp corn flour

    3 Tbsp besan

    Salt to taste

    1 tsp red chilli powder

    1 tsp turmeric powder

    1 tsp coriander powder

    50 ml chilled soda


    For the masala paste:

    2 Tbsp ginger-garlic paste

    Salt, to taste

    1 tsp red chilli powder

    1/2 tsp turmeric powder

    1 tsp coriander powder

    1 tsp cumin powder

    1 Tbsp refined oil

Method

Blanching the corn:

Boil the water with salt in a pan. Add 250 grams of baby corn. Blanch it for 3 minutes.

Strain away the hot water. Put baby corns into cold water for sometime.


For the batter:

Mix them all together and keep it in the fridge for 10 - 15 minutes.


For the masala:

Mix all the ingredients together. Apply the paste on the blanched baby corn. Keep them in the fridge for 15 minutes.


Main preparation:


In a wok heat up the oil to deep fry the pakodas.

Coat the masala paste baby corn with the batter and deep fry them in a oil.

Serve hot.

Key Ingredients: Vegetable Oil, Flour, Red Chilli, Cumin Seeds, Red Chilli, Turmeric, Salt, Ginger, Garlic, Coriander Powder, Baby Corn


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