Site Search:
      Home     Recipes     Store

Baby Corn Pakoras

Home | Recipes | B


  • 125 g Besan; (chick pea or gram flour) sieved
  • 50 g Ground rice or rice flour
  • A pinch of bicarb of soda
  • 1 ts Salt or to taste
  • 1 ts Crushed dried chillies or chilli powder
  • 1 ts Kalonji; (onion seeds)
  • 1/2 ts Ajowan
  • 1/2 ts Ground turmeric
  • 2 ts Ground cumin
  • 2 ts Ground coriander
  • 200 ml Water
  • Sunflower or corn oil for deep frying
  • 1 225 gram 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.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.