Baby Corn Pakoras

Course : Curry
Serves: 1
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125 gram besan -- (chick pea or gram flour) sieved
50 grams ground rice or rice flour
1 dash bicarb of soda
1 teaspoon salt or to taste
1 teaspoon crushed dried chillies or chilli powder
1 teaspoon kalonji -- (onion seeds)
1/2 teaspoon ajowan
1/2 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
200 milliliter water
2 Cup sunflower or corn oil for deep frying
225 grams whole baby corn

Preparation / Directions:

The most important factor is the temperature of the oil. Check it is between 160C (325F) and 180C (350F) before you begin frying. (If you do not have a thermometer drop a cube of bread in the oil - if it floats in a few seconds without browning then the temperature is just right.) Mix all the dry ingredients together ina bowl and gradually add the water to form a thick paste of coating consistency. In a wok or other suitable pan for deep frying heat the oil over a medium heat. Dip each corn into the batter and shake off any excess batter. Fry them in a single layer, without overcrowding the pan, until they are crisp and golden brown (7-8 minutes). Drain on absorbent paper.

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