Baby corn pakoda, crispy, crunchy baby corns, coated with gram flour and spices. It can be both deep fried and air-fried. Delicious snack anytime.
Course Appetizer, Snack
Cuisine Asian, Indian, South-Indian
Keyword Baby corn recipe, corn recipe, Deep fried vegetables, Evening pakoda, Evening snack, Garam pakode, How to make pakoda
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Resting time 20 minutesminutes
Total Time 35 minutesminutes
Servings 5servings
Calories 459kcal
Ingredients
20nosbaby corn
1nomedium sized capsicum
4tablespoonbesan/chickpea flour/gram flour
2 tablespoonrice flour/arisi maavu
1tablespooncorn flour/chola maavu
1.5tablespoonsambar podior equivalent amount of red chili powder & coriander powder
½teaspoongaram masala
¼teaspoonturmeric powder
4tablespoona mix of curry leaves, coriander leaves and mint leaveschopped
1.5teaspoonsalt or to taste
¼cupwaterYou wont be needing all the water.
250millilitreoil for deep frying
Instructions
Wash the baby corn and capsicum in water. I cut each corn vertically and chopped each piece into 3 more pieces. Slice the capsicum thin.
Take the prepared vegetables in a wide bowl. Add gram flour/besan, rice flour and corn flour. Using your hands mix it well.
To this now add sambar podi or equivalent spice mentioned, along with garam masala, turmeric powder and salt. Again mix it well with your hands.
Now add the chopped herbs and sprinkle water 2-3 times and mix it well. Do not add all the water as such, just sprinkle little at a time and mix. You don't need a runny batter, the flour-spice mix has to coat the vegetables.
Let this marinade rest for 20 minutes.
Deep frying
Heat oil in a kadai/pan. When it is hot enough, make clusters of the mix and drop it in the hot oil. To make clusters, just grab a handful of corn mix, clump it once in your palms and slide into hot oil. If you don't want clusters of corn, then just grab a handful of mix and drop it in the hot oil.
Deep fry them well on all sides, until they turn golden brown. Keep the flame medium while frying. Too low flame, will make soggy fries, too high flame will make them burn quick. So keep the flame medium.
Once fried, remove it using a slotted spoon and drain it on a paper towel. Enjoy them hot with a cup of coffee/tea.
Air-frying
To Air-fry the baby corn, preheat the air-fryer to 200C for 5 minutes
Line the inner tray with aluminum foil or parchment paper. Grease the lining.
Add a teaspoon of oil to the baby corn mix. Spread it on the parchment. Air-fry it at 200C for 20 minutes. Remove once after 10 minutes and give it a toss and fry again.
Depending on the size of your fryer you might have to do it two batches. I have Nutricook 5.5 litres and i did it 2 batches.
Video
Notes
You can add 1 onion and 1 potato the vegetable mix. Adding veggies increases the volume of the fritters.
If you prefer garlic, add one clove of crushed garlic along with spice powders.
Do not be tempted to add more rice flour, the pakoda will be uncomfortably crisp. adding more besan/gram flour will make it more like a bajji, like a soft cooked batter surrounding the corn.
While adding water, do not just pour/dump the ¼ cup mentioned. Just sprinkle 2-3 times and mix. You will not need the entire ¼ cup water mentioned.
You can prepare the marinate a day ahead or overnight, refrigerate and fry it the next day. I have done this many times. Just allow the mix to come to room temperature and fry.
Air-fryer temperature and baking times vary with models, so do according to your model.