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Baby Corn Pakoras


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Indian

Ingredients:

  • 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

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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