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Babycorn Pakoda Recipe:
12-15 Tender Baby Corns
Oil,to Deep Fry
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(Hing) or 1/2 Tsp Carom Seeds
1/4 Tsp Baking Soda
2 Tsp Hot Oil
Salt to Taste
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.
Babycorns Mix Besan Flour, Rice Flour, chilli powder, turmeric, ginger garlic Paste, garam Masala,hing, Baking Soda
2 Tsp Hot Oil and Required Salt 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.
Pakora Batter 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.
Pakoras Drain Them on to a Kitchen Towel to Remove Excess Oil.
Serve Them Hot With Imli Chutney/green Chutney/Tomato Sauce.