Friday 29 April 2016

Babycorn pakodas / bhaji (fritters)

For me, Bhajis or Pakodas of any kind - or anything deep fried in batter, which I do usually avoid - is a weakness. Sometimes, however, I just cannot help but succumb to the pressure of the cravings! So today when my mum decided to make baby corn pakodas (as I mentioned in my previous post, my mom is visiting us and has taken over the kitchen) and bought a plate of these in front of me, I obviously couldn't help but stuff my mouth with them! She kept it really simple and it hardly took her any time or effort to make these, except dealing with the pressure of keeping up with the increasing demand for more while she was frying them ;)


250 gms baby corn (about 15-16)
3/4 cup Chickpea flour (besan)
3/4 cup water
1 tsp red chilli powder (or as per taste)
1 tsp oil
Oil for frying
Salt to taste


Cut the baby corn into about 1-1/2 inch pieces. In a bowl, mix the chickpea flour, water, chilli powder, salt and a tsp of oil to form a thin batter.  Add the baby corn pieces to the batter and coat all the pieces well. Keep aside for 5 minutes

In the meantime, heat the oil for frying in a deep wok or kadai on medium heat. To check if it has reached the required temperature, drop in a little bit of batter into the hot oil. If the batter sizzles and immediately comes to the surface, the oil is hot enough. 

Gently drop the battered baby corn  pieces into the oil, 4 -5 at a time (depending on how big your wok is) and let them cook till they are golden brown in colour. Remove with a slotted spoon onto a kitchen towel to drain the excess oil.

Serve with chutney or ketchup or just have them on their own!   

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