Baby Corn Pakoras Recipe
Servings: 1
Ingredients
- 125 gm Besan, (chick pea or possibly gram flour) sieved
- 50 gm Grnd rice or possibly rice flour A healthy pinch of bicarb of soda
- 1 tsp Salt or possibly to taste
- 1 tsp Crushed dry chillies or possibly chilli pwdr
- 1 tsp Kalonji, (onion seeds)
- 1/2 tsp Ajowan
- 1/2 tsp Grnd turmeric
- 2 tsp Grnd cumin
- 2 tsp Grnd coriander
- 200 ml Water Sunflower or possibly corn oil for deep frying
- 1 x 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 don't 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 in the water to create a thick paste of coating consistency.
- In a wok or possibly 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, till they are crisp and golden (7-8 min). Drain on absorbent paper.
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