Baby Corn Pakora | Babycorn Recipes

Last week, I purchased a large quantity of my my favourite veggie, "babycorn" and used them in two dishes which I prepared, Babycorn Bell peppers Stir fry and Babycorn Capcium Gravy . I though saved a few, for making my favorite babycorn fritters (not the usual besan based pakoras) over the weekend.

 I dream about food at times and in one of those dreams , I had a mental note that I would have my sunday evening tea with those babycorn fritters.When I started blanching the babycorns and started preparing the batter, I realized that I have run out of maida (all purpose flour) which is essential for preparing these yummy fritters. I had to hence change my plans and converted them into these beautiful pakoras.These Pakoras look deceptive and look very much like our Mirch Bajjis becauss of their shape.Though I could not make what I wanted, we enjoyed these golden crisps with our cup of tea.I though plan to post those delicious Babycorn Fritters next time I prepare it.

 

Also check out other Babycorn recipes in my blog.

• Babycorn Capcium Gravy - a MUST try
• Babycorn Bell peppers Stir fry
• Babycorn Raw Mango Salad

Babycorn Pakora Recipe:
(Serves 2-3)

Ingredients:
12-15 tender Baby corns
Oil,to deep fry

for Batter:
1 cup Besan/Chickpea flour
1/4 cup Rice flour
1 tsp Red chilli powder
a pinch of Turmeric powder
1 tsp Ginger-Garlic paste
1/4 tsp Garam masala (optional)
a pinch of Asafoetida or 1/2 tsp Carom seeds
1/4 tsp Baking soda
2 tsp hot Oil
Salt to taste

Method:

• Cut baby corns into 2 pieces lengthwise and par boil them in hot water with salt for 1-2 minutes.Do not boil for long.You can even add a pinch of turmeric powder while boiling them.Drain them and keep them aside.

• Mix all the items(mentioned under 'for Batter') well and make it into a smooth paste by adding enough water.Add the water slowly and use a wire whisk and whisk to the consistency of thick idly batter consistency and make sure you don't add too much water at once.The more you beat the mixture the better and fluffy the pakoras would be.You should ideally beat the batter for 3-4 mins.

• Mean while heat oil for deep frying.
• Hold the tips of baby corns and dip each of them in batter and individually and drop them slowly into hot oil and deep fry them till it becomes golden brown in color on medium flame.

• Drain them on to a kitchen towel to remove excess oil.

Serve them hot with Imli Chutney/Green Chutney/Tomato Sauce.

Notes:

1. You can use the same process for making pakoras like Cauliflower,Broccoli and Poblano peppers(remove the seeds) by blanching them in hot water initially and follow the same process.
2. You can use the same batter as base for all pakora varieties like Potato(cut into thin slices),Brinjal(cut into thin slices),Onion(thin round slices as well as lengthwise) and Capsicum rings.
3. The addition of garam masala is completely optional,as babycorn is a bland vegetable I added it to spice up the batter.
4. The addition of rice flour makes the pakoras crisp.
5. I like to add hot oil to the batter mixture as it will make the pakoras crisp and also makes them consume less oil.Make sure you beat the batter which will makes the pakoras more fluffy.

You can try this for HOLI Snack,also check out other HOLI recipes here . If you have not decided your menu for Holi,go through my list and I hope it will help you in fixing your menu. I also recommend you try the famous Delhi style Matar Kachori and Alu ki Sabzi and pair it with Shahi Tukra which is ideal for HOLI breakfast/brunch and make it more special.

I could not stop myself from posting another pic for you all....