Baby Corn Pakoras Recipe - Cooking Index
Baby Corn Pakoras Recipe - Cooking Index
| 125 | Besan - (chick pea or gram flour) sieved | |
| 50 | Ground rice or rice flour | |
| A pinch of bicarb of soda | ||
| 1 teaspoon | 5ml | Salt or to taste |
| 1 teaspoon | 5ml | Crushed dried chillies or chilli powder |
| 1 teaspoon | 5ml | Kalonji - (onion seeds) |
| 1/2 teaspoon | 2.5ml | Ajowan |
| 1/2 teaspoon | 2.5ml | Ground turmeric |
| 2 teaspoons | 10ml | Ground cumin |
| 2 teaspoons | 10ml | Ground coriander |
| 200 | Water | |
| Sunflower or corn oil for deep frying | ||
| 1 | Who baby corn |
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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Source:
K. Raghunandana
Average rating:
7 (1 votes)
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