I wanted to try Baby Corn Pakoda after seeing it in a restaurant menu card.Today I tried it just like how we make onion pakoda and it turned out so crispy, perfect to munch during teatime.Baby Corn Pakoda with Tea.
Ingredients
Baby Corn – 5
Besan Flour – 2 tbsp
Rice Flour – 1 tbsp
Red Chilli Powder – 1/2 tsp
Mint Leaves – 1 tbsp finely chopped
Salt – to taste
Oil – to deep fry
Method
* Trim the edges from baby corn,rinse it well.Take a baby corn and slit it vertically into 4.
* Then cut into thin strips,repeat this for the rest too.Take chopped baby corn in a mixing bowl along with rice flour,besan flour,mint leavs,red chilli powder and required salt.Mix well with a spoon.
* Now sprinkle few drops of water and mix well, You may need just 1 -2 tbsp only.It should be slightly sticky not too moist, this is the correct consistency,heat oil and add the mixture to the preheated oil in a sprinkled way such that it is scattered.
* Add it in batches.Do not overcrowd,Deep fry in low medium flame.
* Fry until crisp and golden brown. Drain in tissue paper.Deep fry rest of the batch too.
* Serve hot.