Tuesday, May 1, 2012

Baby Corn Bajo / Fritters / Pakoda

What's better than sipping hot soup on a cold and rainy evening? Having some hot, crispy pakodas. Dipped in cold tomato sauce laced with chopped garlic. It rained in M'lore a couple of weeks back and boy, what beautiful rains they were! More than welcome in this hot, sultry summer. No signs of rains for a few days now, but that doesn't stop us from having hot bajjis, now does it? 

10 medium babycorn
½ cup besan (gramflour)
2 tsp rice flour
½ tsp chilli powder
¼ tsp jeera (cumin) or jeera powder
½ tsp ginger garlic paste
2 tsp tomato ketchup
1 pinch hing powder (optional)
1 pinch ajwain (optional)

Oil for frying

[If you don't like the taste of besan you could replace it with maida+cornflour]

Chop babycorn into 1 ½" pieces. Cut the thicker pieces vertically.
In a large bowl add the rest of the ingredients. Add enough water to get a thick-lump-free paste. [When you dip a piece of babycorn, it should coat the babycorn well and when you lift it, a couple of drops of the batter should fall back into the bowl. If the paste is too thick add some more water and mix well.] The batter should be spicy and slightly salty. Adjust accordingly.

Dip babycorn pieces, coat well with batter and deep fry in hot oil.

I served it with some tomato ketchup on which I sprinkled finely chopped garlic and a couple of pieces of green chilli. Yummy combo!



  1. Super attractive and delectable starter !!

    Ongoing event CC:Mom’s Recipe

  2. they look super tempting. yumm.

  3. Wonderful starter !! Perfect ones rainy days !!

  4. They will go nicely with chai!!

  5. Super crispy fritters,wish to have some.

  6. crispy and cruncny corn..



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