Ingredients
- 250 grms Babycorn
- 1 cup Besan
- 2 tsp rice flour
- 1 tsp red chilly powder (to taste)
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tsp Chat Masala
- 1tsp ginger garlic paste
- ¼ tsp baking soda
- Salt to taste
- A pinch of turmeric powder
- Oil for frying
How to make Crunchy Baby Corn Pakoras
- Cut the baby corns into two pieces lengthwise and boil them with salt and turmeric till tender.
- Drain and pat dry the baby corns.
- To prepare the batter mix all the above ingredients with water and whisk well to make a batter of coating consistency.
- Rest the batter for about fifteen minutes.
- Heat oil in a non stick kadai, dip each baby corn in the batter and fry it in hot oil till crisp and golden brown on medium heat.
- Drain them on absorbent paper,
- Sprinkle little chat masala on pakoras
- Serve them hot with green chutney and tomato sauce
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