On the occasional days I crave my deep fried pakoras (fritters) and they are so quick to make! As I had some excess babycorn, I decided to make this quick snack for my evening meal. I am usually not a big fan of babycorn but do prefer them in this pakora (or ‘fritters’) form than in curries and thought that will be a change from the usual onion and potato pakoras that I mostly eat. This turned out to be satisfying and tasty.
If you do try this recipe, share it on Instagram and tag us. Follow us on @kpfoodheaven for latest updates on our recipes and posts!
Total cook time: 25 minutes
- 30 gms gram flour (besan)
- 7-8 babycorns
- 1/4 cup water
- ½ tsp turmeric powder
- Salt to taste
- 1/4 tsp bicarbonate soda
- ½ tsp kashmiri red chilli powder
- Pinch of asafoetida
- 1 tsp dried fenugreek (kasturi methi)
- 2 tbsp fresh coriander leaves (chopped)
- ½ ground black pepper
- In a pan, heat oil to about 7 -8 cms deep.
- Mix the gram flour, water, salt, turmeric powder, asafoetida, red chilli powder, bicorbonate soda, dried fenugreek, fresh coriander leaves and pepper in a bowl to form a thick mixture.
- Dip the coriander in the mixture.
- Add a tsp of the mixture into the oil to check if it is hot enough. If it splutters, it is hot to put the coated babycorn.
- Fry the babycorn for 4-7 minutes until the outside is crispy and light brown.
- Drain any excess oil using a tissue.
- Serve hot with coriander chutney
- or ketchup.
Hope you enjoy this!
One Reply to “Babycorn Pakoras”