Babycorn Pakoras

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.

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Total cook time: 25 minutes

Servings: 2


ingredients for babycorn pakoras
  • 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


  1. In a pan, heat oil to about 7 -8 cms deep.
  2. 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.
  3. Dip the coriander in the mixture.
  4. 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.
  5. Fry the babycorn for 4-7 minutes until the outside is crispy and light brown.
  6. Drain any excess oil using a tissue.
  7. Serve hot with coriander chutney
  8. or ketchup.

Hope you enjoy this!


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