I have never used baby corn in any thing I have made in the past. I bought a packet of baby corn from the store not knowing what really to do with it. Finally decided to make an appetizer. This was indeed a new experience as I usually have a good idea of what I am making before I buy something.
Usually pakodas are made in a batter made of Besan (Chick pea Flour). This particular recipe uses a mixture of all purpose flour and corn flour
Difficulty level: Easy
Preparation time: 10 min
Cooking time: 15 min
Makes: 3-4 servings
Ingredients:
Baby corn: 32 (about 200 gms)
Ginger garlic paste: 1 tbsp
Cornflour/ cornstarch: 4 tbsp
All-purpose flour: 4 tbsp
Chilli powder: 1 tsp
Turmeric powder: 1/8 tsp
Cilantro, chopped: 1/4 cup
Salt to taste
Oil: for deep frying
Cut the baby corn in half, widthwise. Make a thick batter, like you would for pakodas with cornflour, all-purpose flour, ginger garlic paste, chilli powder, turmeric powder, chopped cilantro, salt and pepper. Add the baby corn and mix well. Drop each piece in hot oil until golden brown.
Usually pakodas are made in a batter made of Besan (Chick pea Flour). This particular recipe uses a mixture of all purpose flour and corn flour
Difficulty level: Easy
Preparation time: 10 min
Cooking time: 15 min
Makes: 3-4 servings
Ingredients:
Baby corn: 32 (about 200 gms)
Ginger garlic paste: 1 tbsp
Cornflour/ cornstarch: 4 tbsp
All-purpose flour: 4 tbsp
Chilli powder: 1 tsp
Turmeric powder: 1/8 tsp
Cilantro, chopped: 1/4 cup
Salt to taste
Oil: for deep frying
Cut the baby corn in half, widthwise. Make a thick batter, like you would for pakodas with cornflour, all-purpose flour, ginger garlic paste, chilli powder, turmeric powder, chopped cilantro, salt and pepper. Add the baby corn and mix well. Drop each piece in hot oil until golden brown.
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