Babycorn Pakoda


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Rainy season means lots of corn may be sweet corn or babycorn so enjoy this pakoda with tea.

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Babycorn Pakoda recipe - How to make Babycorn Pakoda

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings


To Be Mixed Together For Marination:
4 tbsp hung curds (chakka dahi)
1/2 tsp red chilli powder
salt to taste
1/2 tsp chaat masala
1/2 tsp tandoori masala
1 tsp ginger-garlic (adrak-lehsun) paste

Other Ingredients
8-10 babycorn , cut to 2 inch pieces
plain flour (maida) and cornflour for dusting
oil for frying

For The Batter:
1 cup besan (bengal gram flour)
salt to taste
water as required
For the batter

    For the batter
  1. Mix all the ingredients in a bowl and add enough water to make medium thick batter.

How to proceed

    How to proceed
  1. Add the baby corn to marination, mix well and keep aside for 20-25 minutes.
  2. Take a plate and spread maida and cornflour 1 tsp each.
  3. Now take the baby corn pieces and roll on the maida mixture.
  4. Dip in the besan batter and deep fry in hot oil on a medium flame till golden and serve with green chutney.

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This recipe was contributed by Radha Hoizal on 14 Jul 2015
Me an avid vegetarian.Born in Gujarath(Ahmedabad)to an orthodox kannada brahmin couple.Now settled i...

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