Baby corn fry | crispy baby corn | baby corn pakoda recipe | baby corn fritters | pakora recipe

chickpea flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs, while all-purpose flour is more economical.

rice flour

🥗Healthier: oat flour

💰Cheaper: cornstarch

Oat flour is gluten-free and adds fiber, while cornstarch is cheaper and provides crispiness.

Boil baby corn in water until tender, then drain and cut into bite-sized pieces.

In a mixing bowl, combine rice flour, corn flour, turmeric powder, chilly powder, jeera powder, garam masala, chaat masala, salt, and crushed black pepper.

Gradually add water to the dry ingredients, mixing until a smooth batter forms.

Heat oil in a deep frying pan over medium heat until shimmering.

Dip each piece of boiled baby corn into the batter, ensuring it's well coated.

Carefully place the coated baby corn into the hot oil, frying in batches.

Fry until golden brown and crispy, about 4-5 minutes, turning occasionally.

Remove pakodas with a slotted spoon and drain on paper towels.

Sprinkle with peri peri masala or chaat masala before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens