Baby Corn Pakoda/Crispy Baby Corn Fritters Recipe

Baby Corn Pakoda/Crispy Baby Corn Fritters Recipe 

Baby Corn Pakoda/Crispy Baby Corn Fritters is a delicious evening tea time snack.
These tender corn cobs are often used to prepare a variety of dishes ranging from a starter to a sabzi. Though it was a favorite for many, I am not a big fan of baby corn and was not exploring many dishes until one day when my kiddo comes back from school asking me to make "Baby corn Pakora".

I asked him, "why specifically Baby Corn Pakoda??" He replied, my friend bought it for school and shared it with me and it was super yummy😋.

So now, you guessed my move😀....I prepared Baby Corn Pakoda/Crispy Baby Corn Fritters for my kiddo which got its way into upala.

Earlier, I have posted Baby Corn paneer Masala which goes well with Roti and now, my second recipe Baby Corn Pakoda.

Well, talking about this recipe. 

We make a variety of pakoras such as Onion Pakoda, Paneer Pakora, Aloo Bonda, Gobi pakoda and more. 

So, what's special about this one???

The recipe of Baby Corn Pakoda comes with a special ingredient and that ingredient is "coriander leaves". 

If you ask me, how did I get the idea of adding coriander leaves???

My friend Susi once made Corriander flavored onion pakoda which had a unique flavor. That day itself I decided that my next pakoda recipe should definitely have coriander leaves in it. 

Though many flavors were already tried in Pakoda, such as adding chat masala, adding curry leaves, adding garlic. However, I have never seen any pakoda recipe with coriander in it.

That is how Corriander flavored Baby Corn Pakoda recipe got into Upala 😋

Its time for you to try this Summer special recipe Baby Corn Pakoda/Crispy Baby Corn Fritters at your home and post your comments. 

How to Make Baby CornPakoda???

Ingredients:

• 12- 15 Baby Corns
• 1 cup Gram Flour/Besan
• 2 tablespoon Rice Flour
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon Chilli Powder
• A pinch Hing
• A pinch Ajwain seeds/Omam
• 1/4 teaspoon Ghee
• 1 tablespoon Finely Chopped Corriander leaves (make it 2 tablespoons if you like the dominating flavor)
• Oil for frying
• Salt

Method:

1) Chop each baby corn into four pieces as shown in the figure.

2) In a mixing bowl, add gram flour, rice flour, turmeric powder, Red chili powder, Hing, salt, ajwain, and ghee.

3) Add water to the flours and make it a paste. The consistency needs to be in bajji consistency, where the paste is not too thick nor too watery.

4) Add coriander leaves and mix well.

5) Heat oil in a Kadai and once it is hot enough for your fritters to fry. Take a teaspoon of hot oil and add it to the batter.

6) Whisk the batter well and dip the baby corn in it.

7) After removing the batter coated baby corn, just flip it upside down so that the extra batter will drip off from the baby corn.

8) Drop the batter coated baby corn into the hot oil. Repeat the batter coating for 4 to 5 baby corns to fry them in batches

9) Leave the baby corns to fry in oil and once they turn golden brown. Make sure both the sides turn crispy by flipping them for a couple of times. It also ensures even frying.

10) Once done, remove them from oil and serve them hot with Tomato ketchup. Yummy Baby Corn Pakoda/Crispy Baby Corn Fritters are ready.

Tips:

1) Since we are not pre-boiling the baby corns before making the pakodas, it might take a little longer to cook in oil. Always maintain medium flame as it ensures even cooking.

2) Instead of coriander, you can try a different variation by adding few crushed kasuri methis.

3) Try sprinkling a few chat masala on baby corn pakodas while serving for a nice flavor and taste.