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!




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