We had a rainy weekend and was tempting to have some crispy snack with filter coffee. When I tried corn 65 for a meal I was thinking to make baby corn pakoda. It was long time and I got a fresh baby corn in HEB store so tried this pakoda. Since it was raining it was just awesome to have this with coffee and ofcourse my husband had with tea :-) He is a tea lover....Wow...what a fantastic family evening we had! Can't wait for the next weekend :-) Coming to Corn pakodas, it is very easy to make and can be made with readily available ingredients. It is same like normal pakoda we do with little variance. It's just tasty, crispy and yummmm to have with a hot cup of coffee or tea!
INGREDIENTS:
Baby corn - 2 cups cut into pieces
Besan flour / Kadalai maavu - 3 tsp
Rice flour - 1 tsp
Ginger garlic paste - 1 tsp
Red chilli powder - 1 tsp or as needed
Turmeric powder - 1/4 tsp
Hing / Asafoetida - 2 generous pinches
Salt - to taste
Oil - for deep frying
HOW TO MAKE:
In a bowl add corn pieces, besan flour, rice flour, ginger garlic paste, red chilli powder, turmeric powder, hing and needed salt. Sprinkle little water and blend all the ingredients by hand. Make sure that the corns quoted by the masala. Keep aside for 5 mins and meanwhile heat oil in a deep kadai for frying.
The oil supposed to be hot and when you frying it should not stick bottom of the kadai and it should pop up immediately. Start putting corns at batches and fry it until the oil sound ceases. Flip in between and fry both sides until it turn in golden brown.
Remove it from the oil and drain it on the paper towel.
Garnish with curry leaves. Serve with hot coffee or tea. Kids just love it as it is.
TIPS:
Do not add more water and adding more water will result the corns sticks each other.
When you fry it the corns should get separated.
Grated garlic and grated ginger can be added instead ginger garlic paste.
Green chilli paste can be added instead red chilli powder.
Mint paste can be added for mint pakodas and will post the recipe soon.
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